Irish Wildflax’ Granola Bars by Clare Wilkinson

Dec 5, 2018

Granola Bars

Irish ‘Wildflax’ Granola Bars

These great quick and easy granola bars are perfect to whip up when you know you have a busy week ahead so that they are ready for those grab and go moments. With the added bonus of using our Camelina, Irish ‘Wildflax’ Oil that is high in Omega 3 and contains vitamin E, making these much better for you than the alternative shop-bought versions. Super simple to rustle up too, and can be adapted to your own tastes and what you have available to you, changing up the nut and seed mix to use up any leftovers you may have or swapping the almond butter for another nut butter in your cupboard you’ll soon be making your own version so much you could do it with your  eyes closed.

Makes 8 bars

Ingredients

Dry Ingredients:

  • 150g Oats
  • 150g nuts and seed mix eg: pecans, almonds, pumpkin seeds
  • 6 medjool dates
  • 1tsp cinnamon
  • pinch of salt

Wet ingredients:

  • 100ml Camelina  “Wild Flax” oil – Newgrange Gold
  • ¼ cup Almond Butter
  • 2tbs honey
  • 1tsp vanilla

Preheat oven 180C.  Line a 20cm x 20cm baking tin with parchment paper.

Method:

  1. Roughly chop your nut and seed mix with a knife and place in a bowl.
  2. Remove the large pips from your medjool dates and dispose of them, roughly chop the dates into chunks and add to the bowl with your nuts and seed mix.
  3. Add all your remaining dry ingredients to a bowl and mix to combine; Oats, cinnamon and salt.
  4. In a small saucepan add the wet ingredients Camelina oil, almond butter, honey and vanilla.
  5. Place on a low heat and stir continuously until the almond butter has softened and all ingredients can be thoroughly combined. Once your wet ingredients have been mixed together remove from the heat and pour into the bowl with all your dry ingredients and stir this will help bind the granola bars together.
  6. Pour the mixture into the lined baking tin and press down and smooth out the top.
  7. Place in your preheated oven for 20min. Once lightly golden on top remove from the oven and allow to cool in the tin before lifting out and cutting into bars.
  8. You can place the cut bars into an airtight container, and they can be enjoyed throughout the week, if they last that long without someone snacking on them first!