Granola Bars
I remember vividly making these granola bars for the first time. That was when I decided to completely reinvent breakfast at Le Manoir. Well, it took us months to accomplish the perfect organic breakfast and, by then, I’d baked so much granola that I was baking it in my dreams. At last, I was happy with this recipe. Since then we have been making and serving this granola every day, and it’s much loved. I beg you to set aside about 40 minutes to make these bars just once . . . and then you’ll be making them for years to come (and sharing the recipe). The bars will keep in an airtight container for up to 3 days (or freeze them), but they won’t last that long, I promise. I like to use organic nuts, berries and oats.
This recipe is from my cookbook: Simply Raymond
Ingredients
- 75gPecan nuts
- 75gPistachio nuts
- 50gFlaked almonds
- 125gJumbo oats
- 40gDried cranberries
- 40gSultanas (I like golden sultanas)
- 45gLight brown sugar
- 40mlWarm water
- 60gUnsalted butter
- 45mlHoney
Method
- 1
Preheat the oven to 180°C/160°C fan/gas 4. Coarsely chop the pecans, pistachios and almonds. Transfer the nuts and oats to a large, clean baking tray and spread out evenly. Bake for 8 minutes, then transfer the lightly toasted nuts and oats to a large bowl, but leave the oven on. Add the cranberries and the sultanas to the bowl, stir and put the bowl to one side.
- 2
In a medium-sized saucepan on a medium heat, bring the sugar and water to the boil and cook it to a hot, golden, bubbling caramel. Remove the pan from the heat and immediately add the butter pieces to the hot caramel. Swirl the pan so the butter is fully incorporated. Add the honey and return the pan to a low heat. Gently warm the caramel for a minute or two until it is silky smooth. Swirl the pan and remove it from the heat. Pour this hot caramel mixture over the granola mix. Mix well, ensuring that every berry, sultana, oat and nut is caramel-coated.
- 3
Evenly spread the sticky mixture onto a small baking tray (approx. 20cm x 25cm) lined with baking parchment. With a spatula, press down quite firmly to evenly flatten the mixture. At this stage you can either make slightly gooey granola bars, which are perfect for snacks, or you can make crunchy, brittle granola, which crumbles easily and can be added to yoghurt.
- 4
For slightly gooey granola bars, bake for 5–6 minutes. Remove the tray from the oven and leave to cool for at least 1 hour before transferring to a board. Cut it into 12 to 14 equal-sized rectangles or halve them for bite-sized squares. For crunchy, brittle granola, simply turn off the oven after 6 minutes, but leave the tray in the oven for an hour to cool in the residual heat. This granola can be broken into clusters or mismatched bite-sized pieces.
Chef's Tips
“VARIATION
Many other nuts, seeds and dried fruit can be used, so please experiment with the recipe to find your favourite mix (but keep to the total weight of nuts and dried fruit, which is 280g).
Cooking is always an expression of care and generosity. Enjoy this dish.
Bon appétit!