Olive oil energy cereal bars
Ingredients
For
20
barres
- A rectangular baking tin measuring 27.5×14.5 cm or another baking tin measuring 20×20 cm
- 60 g of mild-flavoured olive oil
- 100 g of honey
- 1 pinch of salt
- 200g of rolled oats
- 70g of hazelnuts
- 30g of pumpkin seeds
- 50g of cranberries
Tip
Annelyse’s tip: you can swap the hazelnuts for almonds or cashews, add more of them and leave out the pumpkin seeds, or replace the cranberries with raisins or dried apricots… Find the combination you like best!
Instructions
- Preheat the oven to 160°C.
- Pour the olive oil and honey into a saucepan. Heat over a low heat until it simmers.
- Roughly chop the dried fruit and mix it with the oat flakes. Pour the hot liquid over the mixture and stir until all the oat flakes are moistened.
- Line the tin with baking paper. Pour the mixture into the tin and press down with the back of a spoon. Bake for 30 minutes. As soon as you take it out of the oven, use a knife to cut the bars into shape without removing them from the tin. Leave to cool completely before removing the bars, which will have set.
- Cereal bars can be kept for several days in an airtight container.
Tip
Annelyse’s tip: you can swap the hazelnuts for almonds or cashews, add more of them and leave out the pumpkin seeds, or replace the cranberries with raisins or dried apricots… Find the combination you like best!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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