Oatmeal Granola Bars with Apricot and Flax
8 servings
40 minutes
Granola bars are a ready-made dry breakfast in a pocket version: they are easy to take with you, they are stored for a long time, do not stain your hands, and you can break them into small pieces at any time and pour yogurt, juice or warm milk over them. Homemade bars are also good because their crunchiness can be adjusted to your taste - by baking time and the amount of sugar or honey.
1
In a large bowl, mix oats with flax seeds, bran, and finely chopped dried apricots (if the apricots are hard, soak them in warm water for seven to ten minutes and then drain). Add baking powder, fructose, and salt. Mix well.
- Oat flakes: 100 g
- Flax seeds: 1.5 tablespoon
- Bran: 20 g
- Dried apricots: 4 pieces
- Baking powder: 0.5 teaspoon
- Fructose: 2 tablespoons
- Salt: pinch
2
Heat the honey until liquid and add it to the flakes along with the apple puree. Mix well. The mixture should be very thick, dry, and easily separable into pieces. The flakes should be slightly moist, not wet or sticky.
- Honey: 2 tablespoons
- Applesauce: 100 g
3
Preheat the oven to 180 degrees. Line a wide baking tray with parchment paper (better to use tracing paper from a stationery store), grease with vegetable oil, and spread the oatmeal mixture.
4
Distribute the mass evenly on the paper in a layer 1 cm thick. To achieve an even layer, use a flat-bottomed plate or better — a cutting board, and carefully compact the granola. Place the baking tray in the oven and bake for half an hour.
5
Remove the tray from the oven and, while the mixture is still warm, mark cuts with a knife to later turn the cake into bars — after cooling, they will harden slightly and resemble toffee in texture. Cut the cooled cake into neat rectangles with a sharp knife.