I’ll admit it, I initially attempted to make granola bars but I got the liquid ingredient measurements clearly wrong – basically, the bars instantly disintegrated.
But I’m an improviser so I made granola instead. Yeah, I just let it crumble a bit and used it as normal granola. I’m still a legit food blogger, right?! I’m sure I could make an inspiration quote out of this story.
You’ll notice from the recipe below that I don’t believe in measurements. Put in as much as feels right to you and seems to level out to create balance. I’ve used Biscoff spread because I absolutely love the caramelised flavour (it’s great on toast as well) but you can use peanut butter or any other nut butter, depending on the kind of flavour you’re after.
The dry stuff
- puffed quinoa by Indigo Herbs
- pumpkin seeds (as much as you want)
- chia seeds
- some sliced glace cherries (or raisins, goji berries, cranberries)
The wet stuff
- Lotus (Biscoff) Caramelised Spread (you can use peanut butter or any other nut butter)
- KTC coconut oil
- a dollop of Clarks maple syrup
Mix up the dry stiff, gently heat in a saucepan the wet stuff, then combine it all together. Spread out and flatten on a baking tray (with parchment or greased) and bake for about 20 minutes. Serve with (vegan) yoghurt and fresh blueberries.