Ingredients
400g jumbo oats
6 tablespoons coconut oil
160ml maple syrup
grated zest of 1 orange, plus a squeeze of the juice
4 teaspoon cinnamon
70g sunflower seeds
50g pumpkin seeds
40g flaked almonds
50g coconut chips
100g raisins
method
preheat the oven to 140c, fan setting.
line a large baking tray with baking parchment.
heat the coconut oil and maple syrup over a low heat until melted.
remove the pan from the heat and add the orange juice and cinnamon.
mix the rest of the ingredients – apart from the coconut chips and raisins – in a big bowl and pour in the oil and syrup mixture.
spread the mixture evenly over the lined tray and bake for about 45 minutes, stirring every 5 minutes, until golden brown. add the coconut chips for the last 10 minutes.
remove the tray from oven and leave to cool, before mixing in the raisins.
this is the recipe for our delicious original granola.

Ingredients
400g jumbo oats
6 tablespoons coconut oil
160ml maple syrup
grated zest of 1 orange, plus a squeeze of the juice
4 teaspoon cinnamon
70g sunflower seeds
50g pumpkin seeds
40g flaked almonds
50g coconut chips
100g raisins
method
preheat the oven to 140c, fan setting.
line a large baking tray with baking parchment.
heat the coconut oil and maple syrup over a low heat until melted.
remove the pan from the heat and add the orange juice and cinnamon.
mix the rest of the ingredients – apart from the coconut chips and raisins – in a big bowl and pour in the oil and syrup mixture.
spread the mixture evenly over the lined tray and bake for about 45 minutes, stirring every 5 minutes, until golden brown. add the coconut chips for the last 10 minutes.
remove the tray from oven and leave to cool, before mixing in the raisins.
this is the recipe for our delicious original granola.

How are you doing? I find myself oscillating between hope and frustration. I look at the news, and promptly crave a distraction. I’ve always hoped that this website serves as a helpful resource. If it provides a ray of sunshine or a healthy escape, even better.

Today, I offer you my go-to recipe for granola bars. These bars are delicious and easy to make with basic pantry ingredients. They can pass as a quick breakfast, and they make a perfect snack.
These granola bars have spared me from some hangry moments lately. They’re satisfying, just sweet enough, and stick with me for a few hours. Granola bars to the rescue!

I’ve finally found some ingredients to work with, so I’ll be back with more recipes soon. Please let me know what you’re looking for, and I’ll try to come up with something good.
Granola Bar Ingredients
Oats
Old-fashioned oats or quick-cooking oats will work here (steel-cut oats will not). Old-fashioned oats lend a more chewy, “rustic” texture. Quick-cooking oats disappear more into the bars. If desired, you can briefly blitz old-fashioned oats in the food processor to achieve the texture of quick-cooking oats.

Here are some variations on this granola bar recipe that I’ve come up with over the years. I love them all! Keep in mind that anything larger than your pinky nail will need to be broken into smaller pieces. If you don’t have a food processor, chop them by hand.

Any combination of nuts (almonds, pecans, walnuts, etc.), seeds (pepitas or sunflower seeds), chocolate chips or roughly chopped chocolate, shredded coconut and/or dried cranberries or cherries. For the bars shown here, I used 1 cup pecan halves, ½ cup pepitas, ¼ cup shredded coconut and ¼ cup roughly chopped dark chocolate. Keep in mind that anything larger than your pinky nail will need to be broken into smaller pieces. If you don’t have a food processor, chop them by hand.

GRANOLA BAR TEXTURE: If you’re using old-fashioned oats and would prefer a more smooth, less chewy texture (shown in my photos), blitz your oats in a food processor for 3 to 5 seconds to break them up. Then, add them to the bowl.

These granola bars are quite simple to make, especially if you have a food processor (affiliate link).

Chop up your ingredients, if large.
These bars hold together best when the ingredients are quite small. If using almonds, you’ll want to either start with pre-sliced almonds, or chop them up in the food processor or by hand (same goes for all nuts). It’s easy to throw all of your mix-ins into the food processor and blitz a few times.

Press the mixture down as firmly as evenly as possible.
Air pockets will cause problems. Use a sturdy, flat-bottomed jar to make sure the mixture is pressed down completely. You might then press down with your hands to ensure it’s not trying to sneak up the sides or corners.

Let the mixture rest for one hour or longer before using.
The oats need some time to soak up the moisture in the nut butter and sweetener. Chill the mixture for at least one hour (or as long as a day) before slicing.

These granola bars are quite simple to make, especially if you have a food processor (affiliate link).

Chop up your ingredients, if large.
These bars hold together best when the ingredients are quite small. If using almonds, you’ll want to either start with pre-sliced almonds, or chop them up in the food processor or by hand (same goes for all nuts). It’s easy to throw all of your mix-ins into the food processor and blitz a few times.

Press the mixture down as firmly as evenly as possible.
Air pockets will cause problems. Use a sturdy, flat-bottomed jar to make sure the mixture is pressed down completely. You might then press down with your hands to ensure it’s not trying to sneak up the sides or corners.

Let the mixture rest for one hour or longer before using.
The oats need some time to soak up the moisture in the nut butter and sweetener. Chill the mixture for at least one hour (or as long as a day) before slicing.

How are you doing? I find myself oscillating between hope and frustration. I look at the news, and promptly crave a distraction. I’ve always hoped that this website serves as a helpful resource. If it provides a ray of sunshine or a healthy escape, even better.

Today, I offer you my go-to recipe for granola bars. These bars are delicious and easy to make with basic pantry ingredients. They can pass as a quick breakfast, and they make a perfect snack.
These granola bars have spared me from some hangry moments lately. They’re satisfying, just sweet enough, and stick with me for a few hours. Granola bars to the rescue!

I’ve finally found some ingredients to work with, so I’ll be back with more recipes soon. Please let me know what you’re looking for, and I’ll try to come up with something good.
Granola Bar Ingredients
Oats
Old-fashioned oats or quick-cooking oats will work here (steel-cut oats will not). Old-fashioned oats lend a more chewy, “rustic” texture. Quick-cooking oats disappear more into the bars. If desired, you can briefly blitz old-fashioned oats in the food processor to achieve the texture of quick-cooking oats.

ingredients
400g jumbo oats
6 tablespoons coconut oil
160ml maple syrup
grated zest of 1 orange, plus a squeeze of the juice
4 teaspoon cinnamon
70g sunflower seeds
50g pumpkin seeds
40g flaked almonds
50g coconut chips
100g raisins
method
preheat the oven to 140c, fan setting.
line a large baking tray with baking parchment.
heat the coconut oil and maple syrup over a low heat until melted.
remove the pan from the heat and add the orange juice and cinnamon.
mix the rest of the ingredients – apart from the coconut chips and raisins – in a big bowl and pour in the oil and syrup mixture.
spread the mixture evenly over the lined tray and bake for about 45 minutes, stirring every 5 minutes, until golden brown. add the coconut chips for the last 10 minutes.
remove the tray from oven and leave to cool, before mixing in the raisins.
this is the recipe for our delicious original granola.

Stating that coffee lovers can only experience in Kaave Roastery stores and they have created a menu consisting of special flavors created according to the flavors of the coffee, Mutfakkoçu Chef Recep Aydoğan said, “It is really important that Kaave Roastery is so meticulous about the menu and gets professional support. I can say that this is a method that all businesses that adopt the understanding of quality service should apply. Since coffee is a beverage that makes you feel different notes on the palate depending on its variety, it is of great importance for the integrity of the palate that the food to be eaten is also suitable for these aromas. When you try a coffee and dessert that are incompatible and unrelated to each other, it is very difficult to leave the place happily. For this reason, it is necessary to approach this delicate and specialized job with care in terms of customer satisfaction.

While creating the Kaave Roastery menu, we considered the consumption sensitivities of all our guests. For example; For those who care about healthy eating, vegan, gluten-free and low-calorie products to accompany our coffee and tea varieties are on the menu.

I can say that we make a difference with flavors and desserts compatible with quality nano lot coffee series brought from different parts of the world. Kaave Roll Cake, which you can experience only at Kaave Roastery, is a unique flavor to accompany filter coffee and americano with its banana cream wrapped in magnificent cake and raspberry seeds. We have created a completely different taste by combining ruby ​​chocolate, the trend of the last period, with cheesecake with our own interpretation. In this way, we aimed to leave a mark on the palates of our guests with the quality coffee varieties and foods in the menu.