ESPRESSO GRANOLA BAR

ESPRESSO GRANOLA BAR


Materials

  • 1 cup of oats
  • 1 cup of nuts (a mix of raw almonds and raw cashews)
  • 1/4 cup sunflower seeds/pumpkin seeds
  • 1 tablespoon of chia seeds
  • 1 spoon of peanut butter
  • 1 shot espresso
  • 5 dates, soaked in hot water and finely cut
  • 1 tablespoon of cocoa powder
  • 1 spoon of coconut oil
  • 1 spoon of maple syrup 

 


Fabrication

Preheat the oven to 150ºC. 

Take the oats, nuts and sunflower seeds on the greaseproof paper you have placed on the baking tray and leave them in the oven until they are roasted (approximately 10 minutes).

Put the coconut oil and peanut butter in a small sauce pan, mix over low heat until it reaches a creamy consistency. 

Take the dried nuts and sunflower/pumpkin seeds out of the oven in a bowl. Add the oats, chia, dates, coconut and peanut butter mixture. Add cocoa powder and chia seeds to the mixture. 

Whisk the olive oil, maple syrup and the espresso you have prepared before in a separate bowl, add to the other ingredients and mix. Spread the mixture on the tray and bake for 30-35 minutes. 

Wait for it to cool when you take it out of the oven. After cooling, you can cut into pieces as you wish and serve.