Recipe & Review: Lizi's granola, cranberry & yoghurt bars


You may have seen my previous Lizi's passionfruit & pistachio granola review and cookie recipe. If you didn't - check it out - they are seriously sooo moreish I make them every week now!

If you pop along to that post you'll also find a bit more information on Lizi's granola.

This recipe uses the Lizi's original granola which is a combination of  jumbo rolled oats, desiccated coconut, cashew nuts, pumpkin seeds, golden linseeds, sunflower seeds, almonds, roasted hazel nuts and walnuts. A perfect combination for a healthy snack bar.

As it's nearly Christmas -EEEEEEK - I thought I'd go for cranberries as my fruit of choice to add but you can use any dried fruits you like - blueberries, raisins, chopped apricots?

The greek yoghurt drizzle adds a nice touch of sweetness and moisture to the bars but if you wanted to be uber healthy you could leave this out.

I did try this originally as a no-bake recipe using honey and peanut butter to bind and whilst they were equally as yummy, they were just too crumbly. Definitely not a bar you could grab to snack on the go!





INGREDIENTS
50ml Greek yoghurt
75g dried cranberries
200g Lizi's original granola
4 tbsp honey
1 tbsp virgin coconut oit, melted
1 egg white
pinch of salt

For the drizzle:
5 tbsp icing sugar
1 tbsp Greek yoghurt


METHOD
1. Preheat the oven to 170c and line a 20x20cm baking tin with parchment paper.
2. Combine all the granola bar ingredients in a large bowl. Mix to combine and spoon into the baking tin. Squash the mixture down as much as you can to ensure the bars do not crumble, using the back of a spoon. It sometimes help to top with parchment paper to squash down, then remove before baking. 
Bake for 20-25 minutes, until lightly golden.
3. Take out of the oven and leave to cool for 10 minutes, then lift out of the tin using the parchment paper. Leave to cool completely before cutting into 12 bars using a sharp knife.
4. Make the drizzle by whisking the icing sugar with half the greek yoghurt. Add the remaining greek yoghurt a little at a time until you get a thick sauce then drizzle over the bars. Leave to dry for 30 minutes or so.

Store in an airtight container for 3-4 days.












Linked up to:
Tasty Tuesdays on HonestMum.comMonkey and Mouse

1 comment:

  1. Delicious! And not too bad for you either, I like breakfast bars that aren't so full of sugar, so this looks great. I'll need to get onto making these I think, stop me snacking on chocolate and biscuits! Thanks so much for linking up to #HowtoSunday :) x

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...