A delicious guilt-free snack on the go you can have anytime by The Sweet Rebellion
INGREDIENTS:
For the granola bars:
- 2 ½ cups oats
- 1 cup flaked almonds
- 1 cup puffed rice or cornflakes
- 100g dried apricots
- 170g honey
- 30ml brown sugar
- 45ml coconut oil or butter
- 5ml vanilla essence
For the topping:
- 500g NutriDay Double Cream Plain Yoghurt
- 60ml icing sugar
- 30ml coconut oil or butter
- 5ml gelatine
- 15ml water
DIRECTIONS:
Start with the yoghurt topping. Line a sieve with a piece of cheesecloth/muslin (or even a clean pillowcase). Place this sieve over a bowl. Pour the Nutriday Yoghurt onto the lined sieve, then use the overhanging cheesecloth to cover the yoghurt. Place in the fridge to strain for at least 6 hours.
Place the 250g of the strained yoghurt into a bowl and sift in the icing sugar. Stir until smooth. Melt the coconut oil and stir into the yoghurt mixture. Sprinkle the gelatine over the water and leave for 10 min. Gently warm the liquid at 5-second intervals in the microwave, stirring in-between, then stir into the yoghurt mixture. Mix until smooth then refrigerate for 2 hours.
Place the oats and almonds onto a baking tray. Toast in a preheated oven at 180°C for about 10 min. Reduce the oven temperature to 150°C. Line a 20cm square tin with baking paper.
Chop the apricots very finely. Add the toasted oats and almonds to a large bowl and stir in the puffed rice and apricots.
Place the honey, brown sugar and coconut oil into a small bowl and microwave for 30 seconds. Stir in the vanilla essence. Pour this mixture over the oat mixture and stir until combined.
Pour into the prepared tin and use the back of a glass dusted with flour or icing sugar to press the mixture down firmly. Bake for 20 min, then press down with the glass again. Allow to cool in the tin for 30 min, then lift the baking paper out and slice into 12 bars.
Spread over the yoghurt topping and freeze the bars for 30 minutes to set the topping.
To ensure the bars stay crispy, store them in an airtight container in the freezer and simply allow to defrost for 45 minutes before serving.