• 100g date & pecan granola
  • 4 tbsp cooked British quinoa
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 50g chopped nuts
  • 3 tbsp ground almonds
  • 2 tbsp flaxseeds
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 3 tbsp cacao nibs
  • 2 large ripe bananas, mashed
  • 2 tbsp melted coconut oil

For the date paste

  • 2 tbsp almond butter
  • 75g medjool dates, pitted
  • 60ml water

For the topping

  • Chopped nuts
  • A sprinkle of granola


  1. 1

    In a mini chopper or blender, blend the almond butter, dates and water to make a paste. Set aside. Pre-heat the oven to 180°C/fan 160°C/gas mark 4.

  2. 2

    Mix all the dry ingredients in a large bowl and add in the mashed bananas. Heat the coconut oil gently in a saucepan until melted then add the date paste. Stir to combine then add to the dry mix. 

  3. 3

    Stir until everything is combined - the mix shouldn’t be too wet. Line a baking tray with grease proof paper & spread the mix on top, around an inch thick. Add the toppings. 

  4. 4

    Bake for 20 minutes – test the middle of the bars with a knife to ensure they are cooked through. If not bake for a further few minutes and test again.

  5. 5

    Remove from the oven and leave to cool slightly & then divide into bars.

Nutritional Details

Each serving provides
  • Energy 657kj 157kcal 8%
  • Fat 10.0g 14%
  • Saturates 3.9g 20%
  • Sugars 7.6g 8%
  • Salt 0.07g 1%

% of the Reference Intakes

Typical values per 100g: Energy 1461kj/349kcal

Each serving provides

25.0g carbohydrate 4.5g fibre 8.7g protein

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