Ingredients:
Method:
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 20cm square tin with non-stick parchment paper.
- In a pot, combine the SPAR honey, light brown sugar and butter. Allow to melt slowly over a medium-low heat.
- Stir in the orange zest, porridge oats, mixed seeds, dried cranberries and dark chocolate chips. These may start to melt, but that’s okay.
- Pour into the prepared tin, smooth the top and press down well.
- Bake for 20-30 minutes or until golden brown. Allow to cool fully before cutting into 10 bars.
- Tips - If you’re not a fan of orange, you can omit the orange zest from this recipe. You can swap the dark chocolate chips for milk chocolate or white chocolate chips.
- If you don’t want to use chocolate, swap the chocolate chips for more dried fruit like chopped dried mango, dried apple or goji berries. These granola bars can be kept for up to 4 days in an airtight container.
