Cranberry and Pine Nuts Granola Oats Bar

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  • 25 Minutes
  • 2 Serving

INGREDIENTS

  • Bagrry's White Oats - 2 cups
  • Almonds - ¼ cup, chopped
  • Pine nuts - ¼ cup
  • Bagrry's Fruit ‘n’ Fibre Muesli – Mixed Fruit - ¼ cup
  • Pumpkin seeds - ¼ cup
  • Sesame seeds - ½ cup
  • Cranberries - ¼ cup
  • Cinnamon powder - ¼ tsp
  • Honey - ½ cup
  • Olive oil - 1 tbsp

PREPARATION

  • Roast the oats: On medium flame, heat a non-stick wok and roast Bagrry’s White Oats for 5 minutes till they turn very light golden brown. Transfer to a bowl.
  • Cook the seeds in olive oil: In the same wok; add olive oil, cinnamon powder, sesame seeds, pumpkin seeds, pine nuts and almonds. Cook for 2 minutes on medium flame.
  • Add cranberries and honey: To the wok with seeds, add cranberries and pour honey. Mix well for 1 minute on low flame.
  • Add the roasted oats and combine the mixture: Add the Bagrry’s White Oats and Bagrry’s Fruit ‘n’ Fibre Muesli – Mixed Fruit, to the wok. Mix well to combine for 1 minute on low and turn the heat off. Take 1/4 of the mixture and grind it a blender, add it back to the wok along with the other mix and bind it all together.
  • Set the granola oats mix: Pour the mixture into a round/square cake tin and press evenly with a flat bottom cup (katori). Set in the freezer for 15 minutes, cut into bars and serve.

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