Nutella granola bars
Prep time: 15 minsTotal time: 
Nutella granola bars
Prep time: 15 minsTotal time: 
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 150g porridge oats with wheatbran and oatbran
- 25g cocoa powder
- 200g blanched hazelnuts, half roughly chopped
- 50g whole rolled oats (for a chunkier texture; or you can use an extra 40g porridge oats)
- 75g raisins
- 2 tsp ground cinnamon
- 100g demerara sugar
- 3 tbsp coconut oil
- 3 tbsp chocolate and hazelnut spread such as Nutella
- 3 tbsp rapeseed oil or vegetable oil
- 50g clear honey
Step by step
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Preheat the oven to 180°C, fan 160°C, gas 4 and line a 20cm-square tin with baking paper. Put 50g of the porridge oats in a food processor with the cocoa powder and 100g whole hazelnuts. Whiz to a fine flour consistency then tip into a bowl with the remaining 100g porridge oats, 75g of the chopped nuts, the whole rolled oats, raisins, cinnamon and sugar. Mix together well.
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Gently melt the coconut oil and chocolate spread together in the microwave or a pan, then whisk in the oil and honey. Mix with the dry ingredients until every oat looks sticky.
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Tip the mixture into your tin and press down firmly until flat (cover the surface with some clingfilm first if it’s too sticky to press down easily). Scatter the last 25g chopped nuts over the top, press in gently then bake for 20-25 minutes until a little crispy. Leave to cool before tipping out and cutting into bars.
