The creamy topping adds a luxurious touch reminiscent of the classic dessert of strawberries and cream. Perfect for on-the-go snacking or a midday pick-me-up, these granola bars offer a balance of wholesome ingredients and indulgent flavours.
Ingredients:
- Cooking spray
- 2 cups old-fashioned oats
- 1 cup large unsweetened coconut flakes
- 1/4 cup raw, shelled pumpkin seeds (pepitas)
- 2 tablespoons unsalted butter
- 1/3 cup packed brown sugar
- 1/4 cup honey
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 large egg white
- 1 cup crushed freeze-dried strawberries, plus extra for topping
- 1 teaspoon gelatine powder
- 2 1/2 teaspoons lukewarm water
- 1 cup icing sugar
- 2 tablespoons Greek yoghurt
Method:
Preheat the oven to 175°C (350°F) and line an 8-inch square baking tin with parchment paper, leaving an overhang on two sides. Spray with cooking spray.
Spread the oats, coconut and pumpkin seeds on the baking sheet and toast in the oven, stirring occasionally, until fragrant, about 10 minutes.
In a saucepan over medium heat, melt the butter with the brown sugar, honey, vanilla extract and kosher salt. Cook until the brown sugar is completely dissolved.
In a large bowl, whisk the egg whites until frothy. Add the toasted oats and brown sugar mixture to the bowl and mix until well combined.
Gently fold in the crushed freeze-dried strawberries.
Press the mixture firmly into the prepared pan with a spatula or moistened hands.
Bake for 20-25 minutes or until golden brown on top. Transfer the cake to a wire rack to cool completely.
To make the cream topping, sprinkle the gelatine over lukewarm water and allow to soak for a few minutes.
In a small bowl, whisk together the icing sugar and Greek yoghurt until smooth. Add the soaked gelatine and mix well.
Spread the cream mixture over the cooled granola bars and sprinkle with additional crushed freeze-dried strawberries.
Chill in the fridge until set, then use the parchment to lift out of the pan and cut into bars.
