Tag Archives: oats

Granola bars


I am not a morning person. In fact, I usually wake up hating the world and everyone in it. (My husband loves mornings and not infrequently walks around singing and whistling, which doesn’t help.) Anyway, this can lead to a predicament in that as a support worker, sometimes I stay at other people’s homes overnight, and all of that hatred needs to be gone the moment I get out of my bedroom door. My solution to this problem is a tasty breakfast that I can eat before necessarily getting out of bed. I’ve adapted these handy bars from smitten kitchen. I’ve simplified them somewhat so I could put them together faster and avoid using corn syrup. You can adapt them as you like – I don’t like mine too sweet.


170g jumbo rolled oats
30g regular porridge oats (you don’t need to use the 2 different oats, I just like to use jumbo oats but had some leftovers)
100g brown sugar
1/4 tsp cinnamon
1/2 tsp salt
200g mixed dried fruit (I used raisins, prunes and cranberries)
1/8 tsp orange extract (optional)
50g smooth peanut butter
100g maple syrup
1 tbsp water

Makes 8 bars
Calories: 290
Takes 5-10 minutes to put together, and 30 minutes to bake

Stage one: Preheat the oven to 170C, and either line a 20x20cm tin with greaseproof paper or whip out your silicone tin. Put the dry ingredients in a bowl and mix together well – that’s the two types of oats, sugar, cinnamon, salt and dried fruit.


Stage two: Add the orange extract to the bowl, and then the peanut butter, and mix around by hand. Then add the maple syrup and water (I gave the measurements to you in grams because at this point I only had one non-granola-covered hand, so it’s easier to just weigh it). This will give you a crumbly mixture, which you should press into the baking tin.


Stage three: Pop in the oven for 30-40 minutes, until the top is browned. Don’t worry that it doesn’t feel firm and set, that’s going to happen as they cool. You should leave them for 20 minutes or so until taking them out of the tin, but make sure to cut into bars as soon as they’re out of the oven. If you wait, they’ll harden and then crumble while you try to cut them up! I don’t mind a bit of crumble – in fact, I’m probably going to eat half of them as bars, and then crumble the rest to use as cereal.



White chocolate cranberry oat cookies


White chocolate cranberry oat cookies is a mouthful to say, and also to eat. I used smitten kitchen’s recipe as a base, but then changed a few things up and switched from cups to grams. I love putting oats in cookies because it makes me feel healthy when eating cookies. These oats were intended for porridge, which means these cookies are basically porridge, right? I love how chewy these cookies are, and you can really taste the brown sugar. Which I also love. I’m happy. The boiler has been replaced and now I have cookies.


120g butter at room temperature
1 medium egg
150g dark brown sugar
1/2 tsp baking powder
1/2 tsp cinnamon
110g plain flour
150g porridge oats
40g dried cranberries
40g white chocolate, chopped

Makes about 15 cookies
Calories: 190
Takes about 20 minutes to make, 10-15 minutes to bake

Stage one: Preheat the oven to 170C. Then beat the butter, egg and sugar until smooth. Now add the baking powder, cinnamon and flour until just mixed. I did this with an electric mixer.


Stage two: Time to leave the electric mixer, because the rest of the ingredients are going to make the mixture very thick. Also, I like to get my hands stuck in it. Maybe you could do it with a spoon if you really wanted to, but the cookies are too thick to dollop so you’ll probably get your hands messy anyway. Anyway, now add in the oats and mix until evenly distributed. Finally, mix in the cranberries and chocolate.

Stage three: Line 2 baking trays with greaseproof paper. Roughly ball the cookies in the palm of your hand and put on baking trays in whatever size you prefer. Mine were the size of about 2 walnuts. I’m sure there’s a better way to describe the size, but all I have in my head is walnuts. Pop in the oven and bake until golden around the edges. This will take 10-15 minutes, depending on how big the cookies are and how crispy you want them. Leave on the tray for 5 minutes before putting on cooling racks.