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Inca Berry Granola Bars

Recipe by JO FEEHAN - SECOND HELPING

Tasty and healthy. Our work here is done.

  • 2 cups puffed wheat
  • 1 cup oats
  • 100gm Inca Berries
  • ¼ cup pepitas
  • ¼ cup sunflower seeds
  • ½ cup pistachios
  • ¼ cup LSA
  • ¼ cup chia seeds
  • ½ cup honey
  • ¼ cup peanut butter
  • ¼ cup coconut oil
  • Non-stick cooking spray
  1. Preheat oven to 150°C. Line a 13” x 9” baking pan with foil and coat with cooking spray.
    In a small saucepan combine the honey, coconut oil and peanut butter. Heat over medium and stir until the peanut butter has melted. Remove from heat and add a pinch of salt.
  2. In a large bowl combine all the dry ingredients then pour over the peanut butter mixture and stir carefully but thoroughly until everything is well coated.
  3. Pour the mixture into the prepared baking dish and press down firmly and evenly. Bake for 15 minutes or until firm.
  4. Cool completely in pan then slice into bars.

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