Raspberry & White Chocolate Granola Bars

Name: Raspberry & White Chocolate Granola Bars
Total time: 35 minutes
Yield: 10
Ingredients: 200g raspberries; 120ml agave nectar (or other syrup if you prefer); 100ml Mellow Yellow cold pressed rapeseed oil; 1 tsp vanilla extract; ½ tsp ground cinnamon; ¼ tsp salt; 50g flaked almonds, plus extra for topping; 150g oats; 200g wholemeal spelt flour; Strawberry conserve; 50g white chocolate chunks

35 minutes

Perfect for healthy breakfast on the go, lunchbox snacks or an afternoon energy boost, these Raspberry & White Chocolate Granola Bars are a brilliant bake‑at‑home option.

The sharp, juicy raspberries pair beautifully with sweet white chocolate, while wholemeal flour and oats make these bars filling enough to keep you satisfied all morning.

Method

1

Preheat your oven to 180°C/170°C fan. Line a 24cm square tin.
2

In a pan, gently heat your oil and agave nectar until gently simmering then remove from heat.
3

Add the vanilla extract and mix.
4

In a large mixing bowl, add your oats, wholemeal spelt flour, cinnamon, flaked almonds and salt and mix. Pour in the oil and agave nectar mix. Stir everything together.
5

Press two thirds of your mixture into your lined baking tin. Spread a thin layer of strawberry converse on top. Sprinkle with the raspberries and the chocolate chunks. Top with the remaining mixture and sprinkle a handful of flaked almonds on top. Gently press everything down again.
6

Bake for 25 minutes.
7

Leave to cool before cutting.