Several weeks ago now I was inspired to make my own granola bars after my favourite store bought variety were out of stock for not one, but TWO weeks in a row! Given I had all the essential ingredients at home in my pantry, how hard could it be?
Well, it turns out they’re a little trickier than expected. My granola mix fell apart when I was removing it from the baking tray. I don’t think my recipe had enough gooeyness to bind it all together.
But my recipe FAIL turned out to be a blessing in disguise, because what I was left with was a delicious granola mix, which I enjoyed so much, I even made a second batch!
The store bought variety of granola bars are now back in stock, but I’m definitely not going to let my recipe fail get the better of me and will have to give my granola bars another try… when I have a spare moment!
In the meantime, this here is my take on a breakfast parfait using some of my delicious home-made granola. I wish all recipe fails had such a happy ending!
All you need is a batch of granola (recipe below), a generous serving of creamy Greek yoghurt (or even better, creamy vanilla Greek yoghurt) and your choice of fresh berries or other seasonal fruit. Enjoy x
- 1 cup rolled oats
- 1 cup puffed rice
- 1 cup dried cranberries
- 1 cup pepitas
- 1 cup almonds, roughly chopped
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 cup maple syrup
- 1 tbsp water
- 2 tbsp almond butter
- Preheat the oven to 160°C.
- Mix the rolled oats, puffed rice, pepitas, almonds and cranberries in a large mixing bowl.
- Add the salt and cinnamon and combine.
- Fold the maple syrup, water and almond butter into the dry mixture until all the ingredients are nicely coated.
- Transfer the granola mixture into a baking dish lined with baking paper, and spread evenly. If you want your granola to have nice clusters, make sure it isn’t spread too sparsely.
- Bake in the pre-heated oven for 20 – 30 minutes, or until the granola mix starts to turn golden.
- Remove from the oven and leave to cool completely in the baking dish.