Vegan Granola Bars with Blueberry & Lemon
10
30 minutes
These Vegan Blueberry & Lemon Granola Bars make the perfect healthy breakfast, mid‑morning snack or afternoon treat. They’re the ideal bake ahead snack. Bake a batch on Sunday and you’ll have grab‑and‑go breakfasts ready all week.
As they bake, the blueberries burst to keep the bars moist and full of flavour, while Mellow Yellow rapeseed oil adds a subtle nutty richness and helps create a delicious golden crumb.
Method
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1
Preheat your oven to 180°C/170°C fan. Line a 24cm square tin.
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2
In a pan, gently heat your oil, agave nectar and lemon zest until gently simmering then remove from heat.
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3
Add the vanilla extract and mix.
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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.
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5
Press two thirds of your mixture into your lined baking tin. Spread a thin layer of apricot conserve on top. Sprinkle with the blueberries. Top with the remaining mixture and sprinkle a handful of flaked almonds on top. Gently press everything down again.
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6
Bake for 25 minutes.
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7
Leave to cool before cutting.
Ingredients
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200g blueberries
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120ml agave nectar
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100ml Mellow Yellow Rapeseed Oil
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Zest of 1 lemon
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1 tsp vanilla extract
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½ tsp ground cinnamon
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¼ tsp salt
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50g flaked almonds, plus extra for topping
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150g oats
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200g wholemeal spelt flour
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Apricot conserve
