These 3 layer Loaded Granola bars with Dairy-Free caramel will blow your mind!! An indulgent, yet healthy bar guaranteed to give you the energy boost you need during the day!
I am so excited to share these bars with you. Spring is finally springing (like, I need to go and buy some new clothes woop!!) and these are the PERFECT snack to take out with you for a little walk in the sunshine, you know, now there’s sun and we can go outside again!!
Today I’m teaming up with Zyliss UK to bring you this all in one tray recipe. Seriously, EVERYTHING is done in 1 tray. Less washing up? Yes please! These 3 layer bars are comprised of a flapjack base, a VEGAN caramel layer, and then they are loaded with all sorts of nuts, seeds, chocolate (great for using up that leftover Easter egg!) and other goodies.
The flapjack base is baked in the Zyliss Fresh Glass baking tray. The thing I love about this bakeware is it comes with 100% airtight lids, meaning you can store what you baked in the glass and keep it super fresh for DAYS. I’m all about reducing food waste so anything that helps me store food for longer and keep it fresh is a win.
Then we come to my favourite layer.. the vegan caramel!! The base of these bars already boasts quite a lot of sugar (shhhhh) so I wanted to try and make the caramel layer as healthy as possible. Now I know dates still contain a ton of sugar, but it’s natural sugar so there’s nothing nasty and refined in there.
Medjool dates are perfect for this as they are naturally sticky and caramel like in flavour. Dried dates won’t work for this recipe.
Then comes the fun part, loading them up. I chose to add some mixed nuts and seeds, coconut and leftover Easter chocolate, but you can really go to town on whatever toppings you like. I definitely wouldn’t market these as a “health food” haha, but they are better than a chocolate bar from a vending machine.
Store the bars in the fridge ready for when you need a quick snack, or when you want to head out for a nice walk or bike ride with something in your bag ready to go!
This post is sponsored by the lovely Zyliss UK. All opinions are my own, I will only ever share with you products I genuinely love. I believe in minimising food waste as much as possible, and this Zyliss Fresh glass tub does exactly that by helping you store your food and make it last longer!
Loaded Granola Bars with Dairy-Free Caramel
Makes 15 bars
These 3 layer Loaded Granola bars with VEGAN caramel will blow your mind!! An indulgent, yet healthy bar guaranteed to give you the energy boost you need during the day!
Ingredients
200g Rolled Oats (Preferabley Whole Grain),
100g Brown Sugar,
170g Honey,
115g Butter,
1/2 teaspoon Sea Salt,
20 Medjool Dates (plus 1-5 tablespoons Water),
100g Mixed Nuts of your Choice,
2 Tablespoons Mixed Seeds of your choice,
2 Tablespoons Dark chocolate chips (or chopped dark chocolate)*,
2 Teaspoons Desiccated Coconut.
*You can substitute milk or white chocolate if you prefer, I just think dark works the best, but you can use whatever you have on hand.
Steps:
Preheat the oven to 170°C (350°F). Line a 7″ by 12″ baking tray with baking parchment, ensuring there is some overhang on the edges. (I recommend the Zyliss Fresh Glass, but a normal baking tray is also fine).
Add the brown sugar and honey to a large saucepan and heat on a medium to high heat, stirring constantly until the mixture comes to a boil and the sugar is dissolved. Add the butter and stir through until completely melted.
Add the oats to the honey and sugar mixture with the sea salt and stir until everything is evenly coated. Pour the mixture into your baking tray and use the back of a spoon to press it down and ensure it is completely flat. Bake for 25 minutes. Allow to cool completely before proceeding to the next step.
Pit the dates and add them to a food processor, blitz on a high speed for at least 1 minute until they are completely chopped. The consistency of the caramel you are looking for is spreadable but not runny. Gradually add some water 1 tablespoon at a time if needed until your dates are completely smooth and have a spreadable consistency.
Spread the caramel over the top of the oats while still in the baking tray. Scatter over the nuts, seeds, chocolate and coconut, gently press them into the caramel so they stick, then cut into bars and serve.
Note: The bars can be stored in the fridge in an airtight container for up to 10 days
