Granola Bars

About Granola Bars

Ingredients

• Oatmeal 2 cups
• Almonds, chopped 1 cup
• Desiccated coconut 1 cup
• Butter 3 tbsps + to grease
• Honey ⅔ cup
• Brown sugar ¼ cup
• Vanilla essence 1½ tsps
• Salt ¼ tsp
• Dates, chopped ½ cup
• Golden apricots, chopped ½ cup
• Dried cranberries, chopped ½ cup
• Wheat bran, roasted ½ cup
• Refined flour a little to dust

How to Make Granola Bars (Stepwise Photos)

Method

1. Preheat oven to 180º C.
2. Heat a non-stick pan, add oatmeal, almonds, desiccated coconut
3. Heat another non-stick pan, add butter and ⅓ cup honey, mix well till butter melts and mixes well with honey.
4. Add brown sugar and mix till the sugar melts. Add vanilla essence and mix. Add salt and mix.
5. Transfer the oats mixture into a mixing bowl. Add the butter-honey mixture. Add dates, apricots, and cranberries and toss.
6. Add wheat bran and mix everything well with a wooden spoon. Add remaining honey and mix well.
7. Grease an aluminium burfi tray with some butter. Dust with a little flour. Put the mixture in it and spread evenly.
8. Keep the tray in the preheated oven and bake for 25-30 minutes or till golden brown.
9. Bring the tray out of the oven and let it cool down to room temperature. Keep the tray in the refrigerator to chill for 2-3 hours.
10. Bring the tray out of the refrigerator, cut into bars, arrange them on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps