Oils
Rapeseed Oil
Chili Oil
Dressings
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Chili & Cumin
Pear & Dark Chocolate Granola Bars
Ideal for a quick breakfast at home, on the go or at your desk, these simple and tasty Pear & Dark Chocolate Granola Bars are sure to impress. With a layer of pear halfway though, these granola bars won’t taste dry and boring, but fruity and fresh! The addition of dark chocolate allows a little bit of indulgence, perfect for cheering you up in the morning and getting you ready to face the day. Enjoy with your morning coffee, pop one in the kids’ lunchbox or share with a friend over an afternoon cup of tea, this simple recipe is so versatile and we’re sure you’ll love the pear and dark chocolate flavour combination.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
Ingredients
150g peeled and diced pears (1-2 pears)
120ml date nectar (or other syrup if you prefer)
100ml Mellow Yellow Rapeseed Oil
1tsp vanilla extract
½tsp ground cinnamon
¼tsp salt
50g flaked almonds, plus extra for topping
150g oats
200g wholemeal spelt flour
Apricot conserve
50g dark chocolate chunks
Makes 10 bars
Method
Preheat your oven to 180°C/170°C fan. Line a 24cm square tin.
In a pan, gently heat your oil and date nectar until gently simmering then remove from heat.
Add the vanilla extract and mix.
In a large mixing bowl, add your oats, wholemeal spelt flour, cinnamon, flaked almonds and salt and mix. Pour in the oil and date nectar mix. Stir everything together.
Press two thirds of your mixture into your lined baking tin. Spread a thin layer of apricot conserve on top. Sprinkle with the pear chunks and the chocolate chunks. Top with the remaining mixture and sprinkle a handful of flaked almonds on top. Gently press everything down again.
Bake for 25 minutes.
Leave to cool before cutting.
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