Granola bars are a ready-made dry breakfast : they are convenient to take with you, they are stored for a long time, do not get your hands dirty, and they can be broken into small pieces at any time and filled with yogurt, juice or warm milk. Homemade bars are also good because their crunchiness can be adjusted to your taste — the time of baking and the amount of sugar or honey. Oat granola bars with apricot and flax.
Honey 2 tablespoons
Oat flakes 3.53 oz (100 g)
Fructose 2 tablespoons
Flax seeds 1.5 tablespoons
Dried apricots 4 pieces
Bran 2 tablespoons
Apple puree 3.53 oz (100 g)
Baking powder ½ teaspoon
Salt to taste
ENERGY VALUE PER SERVING
Calories 112 kcal
protein 2.4 grams
Fat 1.6 grams
Carbohydrates 23.2 grams
Servings 8 PCs
Instruction. Oat granola bars with apricot and flax.
Cooking time 40 minutes
In a large bowl, mix the oat flakes with flax seeds, bran and chopped dried apricots (if the dried apricots are hard, you can first soak them in warm water for seven to ten minutes, and then dry them ). Add baking powder, fructose and salt. Stir.
Warm the honey to a liquid state and add to the flakes along with apple puree. Stir. The mass should be very steep, dry and easily divided into pieces. In this case, the flakes should be slightly moistened, and not wet or viscous.
Preheat the oven to 356F (180C) degrees. Cover a wide baking tray with a sheet of baking paper , grease with olive oil and put the oatmeal mass.
Spread the mass evenly over the paper. The layer should be uniform, and it should be carefully compacted. Put the pan in the oven and bake for half an hour.
Remove the baking sheet from the oven and, until the mass has cooled, mark the cuts with a knife, then turn the cake into bars. Cut the cooled cake into neat rectangles with a sharp knife.
These bars can even be frozen. Nothing happens to them when they are stored in the refrigerator. Bon Appetit!