Scrummy granola bars

After a bit of experimentation I’ve decided to record this recipe in case I get knocked down by a bus win the lottery and don’t get to pass on its gorgeousness to the world.

I’m never organised enough during the week to do breakfast, so I snack at my desk when I get to work. A good quality (and tasty) bar now costs about £1 a hit and they’re a bit bleh, so I decided to make my own.

They are SO good and very adaptable. Ideas for this recipe were cobbled together from many sources but most resembles this recipe on the BBC Good Food website.

Makes 8 big bars (or 12 more petite ones)


  • 100g butter
  • 3 tbsp honey
  • 85g light muscavado sugar
  • 140g porridge oats
  • 50g desiccated coconut*
  • 3 tbsp seeds**
  • 50g pecan nuts (roughly chopped)

*(I didn’t have this so whizzed up shredded coconut in blender (is that was desiccated means?) it was better though as the coconut was all different sizes)

**(I used Julian Graves Omega Seed Mix: sunflower seeds, pumpkin seeds, sesame seeds and linseeds)


  • Heat oven to 160C/fan 140C/gas 3
  • Butter a 22cm square baking tin and line with baking parchment.
  • Melt the butter, honey and sugar in a pan.
  • Pour in the oats, coconut, seeds and nuts.
  • Tip into tin and press down (another tin the same size is brilliant for this).
  • Bake for about 30 mins.
  • Gently cut into slices whist its warm and still in the tin – break apart when cooled completely.
  • Will keep for 1 week in airtight container.

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  • Reply
    13 September 2010 at 21:33

    they look and sound delicious! Think I will be trying the recipe out tomrorrow 😀
    love and blessings
    Polly xox

  • Reply
    13 September 2010 at 23:06

    These sound and look great. Have to try it. I am not a breakfast eater, but know i should be. Maybe these will convince me! Thank you for sharing the recipe.

  • Reply
    14 September 2010 at 17:44

    sounds great … is muscavado sugar the same as brown sugar? I’ll have to google that.

  • Reply
    15 September 2010 at 20:18

    Ooh, let me know how it goes if you make this, guys! (I think you could use any sort of sugar – but yes, muscavodo is a brown, clumpy sort of sugar).

  • Reply
    Life with Kaishon
    18 September 2010 at 18:41

    You inspire me on so many levels : )

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