Cranberry & Pumpkin Seed Granola Bars

A fab gluten free breakfast on the go or as a healthier mid-morning snack with a cuppa! Try replacing the cranberries with apricots and swap the pumpkin seeds for chopped almonds or sunflower seeds.

25-30mins
Makes 6
Easy
Suitable for home freezing

Ingredients

  • 50g butter or margarine
  • 50g soft brown sugar
  • 2 tbsp runny honey
  • 100g Juvela Gluten-Free Pure Oats
  • 50g pumpkin seeds
  • 50g dried cranberries
  • Method

    1. Heat the butter, sugar and honey a pan over a low heat until the butter is melted.
    2. Add the Oats, pumpkin seeds and cranberries and combine to coat all ingredients are coated with butter.
    3. Transfer into a greased and base lined 15cm sqaure tin (or cover approx a third of a Swiss Roll tin), press down lightly and bake in a preheated oven (160C/Gas Mark 3) for 25-30minutes.
    4. Allow to cool in the tin, then cut into 6 bars