These granola squares are the perfect sweet treat to reach for when you hit that mid-afternoon slump. You know, the kind that usually has you running for the biscuit tin.
FOR THE GRANOLA SQUARES
100g gluten-free oats
60g Lucy Bee coconut oil, melted
25g almonds, roughly chopped
25g mixed seeds of your choice (sunflower, chia, pumpkin, etc.)
1 tsp ground cinnamon
3 tbsp runny honey or agave nectar (optional)
FOR THE CHOCOLATE SAUCE
30g Lucy Bee coconut oil, melted
30g raw cacao or cocoa powder
MAKES ABOUT 30 SQUARES
Lightly grease and line a 34 x 20cm baking tray with baking parchment.
Mix all the ingredients for the granola squares together until well combined, then spread out on the lined baking tray, ensuring there are no gaps.
Mix the coconut oil and cacao or cocoa powder together for the sauce, then drizzle on top of the granola.
Chill in the fridge for 2 hours to set (or in the freezer for 1 hour if you’re feeling impatient) before cutting into squares. Store in the fridge or freezer, otherwise the granola squares will soften and melt.