This Gordon Ramsay Granola Bar Recipe is a chewy and crunchy recipe, which is made with soft dates and runny honey. It’s perfect for breakfast or snacking, ready in about 50 minutes plus cooling time.
Jump to RecipeGordon Ramsay Granola Bar Recipe Ingredients
- 180g soft dates, pitted
- 360ml runny honey
- 60g pecans, chopped
- 60g dried apricots, chopped
- 250g rolled oats
- 30g sunflower seeds
- 120g unsweetened desiccated coconut
- 2 tbsp chia seeds
- Vegetable oil, for greasing
How To Make Gordon Ramsay Granola Bar Recipe
- Prep Oven and Tin: Preheat your oven to 180˚C (160˚C fan) / 350˚F. Grease and line a brownie tin (approximately 20x20cm or 8×8 inches) with parchment paper.
- Create the Honey-Date Paste: In a small saucepan, gently simmer the dates and honey for 2–3 minutes until the dates have softened. Carefully transfer the hot mixture to a blender and blend until smooth. Let it cool slightly.
- Combine Dry Ingredients: In a large bowl, combine the rolled oats, chopped pecans, chopped apricots, sunflower seeds, desiccated coconut, and chia seeds.
- Mix and Press: Pour the warm date-honey paste over the dry mixture. Stir thoroughly until everything is evenly and completely coated.
- Form the Bars: Transfer the mixture to the prepared brownie tin. Using a straight-edged spatula or the back of a spoon, press the mixture down very firmly and evenly into the corners to create a level surface.
- Bake and Cool: Bake for 40 minutes, or until the top is golden brown. Let the granola cool completely in the tin before attempting to slice it.
- Slice and Serve: Once completely cool, lift the granola slab out of the tin using the parchment paper and slice it into 12–14 bars.
Recipe Tips
- How do you get a deeper, nuttier flavor? For a richer taste, pre-toast your oats and nuts. Spread them on a baking sheet and bake at 180°C (350°F) for about 8 minutes before mixing them with the other ingredients.
- Why are my granola bars crumbly? The ratio of wet to dry ingredients is crucial. Weighing your ingredients instead of using cup measurements ensures the bars will hold together. Also, be sure to press the mixture down very firmly in the tin before baking.
- What’s the best way to get even, flat bars? Use a straight-edged spatula or the bottom of a glass to press the mixture into the pan. Apply firm, even pressure across the entire surface to compact the ingredients.
- How can I get cleaner slices? For the cleanest cuts, ensure the granola is completely cool. If you’re in a hurry, you can chill the cooled slab in the fridge for 30 minutes before slicing.
How to Enjoy Granola Bars
These bars are a versatile snack. Enjoy them:
- On their own for a quick breakfast or on-the-go snack
- Crumbled over a bowl of Greek yogurt with fresh berries
- With a glass of milk or a cup of coffee
How To Store Granola Bars
- Room Temperature: Store the bars in an airtight container at room temperature for up to one week. You can place parchment paper between layers to prevent sticking.
Granola Bar Nutrition Facts
- Calories: 159 kcal
- Protein: 3g
- Fat: 7g
- Carbohydrates: 25g
- Sodium: 10mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use different nuts, seeds, or dried fruits?
Absolutely. Feel free to substitute the pecans, apricots, and sunflower seeds with other favorites like almonds, walnuts, dried cranberries, or pumpkin seeds. Just keep the total quantities roughly the same.
Can I make this recipe gluten-free?
Yes. To make these bars gluten-free, simply ensure you are using certified gluten-free rolled oats. All other ingredients are naturally gluten-free.
Why won’t my bars stick together?
The most common reasons are not pressing the mixture down firmly enough in the pan or not using enough of the honey-date binding agent. Make sure to compact the mixture as tightly as possible before baking.
Gordon Ramsay Granola Bar Recipe
Course: BreakfastCuisine: BritishDifficulty: Easy12
servings10
minutes40
minutes159
kcalNaturally sweet and chewy homemade granola bars packed with oats, nuts, seeds, and dried fruit, held together with a honey-date paste.
Ingredients
180g soft dates
360ml runny honey
60g pecans, chopped
60g dried apricots, chopped
250g rolled oats
30g sunflower seeds
120g unsweetened desiccated coconut
2 tbsp chia seeds
Directions
- Preheat oven to 180˚C (350˚F). Simmer dates and honey for 2-3 minutes, then blend until smooth.
- In a large bowl, combine all dry ingredients: oats, pecans, apricots, seeds, and coconut.
- Pour the warm honey-date paste over the dry mix and stir until everything is thoroughly coated.
- Press the mixture very firmly into a lined and greased brownie tin, ensuring the surface is level.
- Bake for 40 minutes until golden brown.
- Cool completely in the tin before slicing into bars.
Notes
- For a deeper flavor, toast the oats and nuts for 8 minutes before mixing.
- Pressing the mixture down firmly is the most critical step for ensuring the bars don’t fall apart.
- Let the slab cool completely before slicing to get clean, neat bars.
- Weighing the ingredients is recommended for the best texture and consistency.
