The long-delayed part 2 of my road trip posts! These granola bars, studded with macadamias and golden raisins, filled out by puffed rice and oats, and with a scent of cardamom, are crunchy, satisfying, and the perfect thing to keep you going on a long road trip, cheer you on a rainy morning, or sustain you long enough to see the Norwegian midnight sun on a chilly night.
Check out Instagram for a few more pictures of the road trip!
Makes sixteen 2.5×12.5 cm (1×5 in) bars.
60 ml (1/4 cup) honey
120ml (1/2 cup) nectarine purée
1/2 teaspoon cardamom
125g (1 1/2 cups) oats
200g (1 1/2 cups) macadamia nuts, chopped
40g (1/2 cup) shredded coconut
40g (1 1/3 cups) puffed rice cereal
100g (3/4 cup) golden raisins
Preheat the oven to 180C/350F, and spread the oats, macadamia nuts, and coconut onto a baking sheet; toast them for 10-15 minutes, until lightly golden. Remove to cool and reduce the oven temperature to 150C/300F. Heat the honey in the microwave for 20 seconds, then whisk together with the purée and cardamom. In a separate bowl, stir together oats, nuts, cereal, and coconut. Add the raisins to the mix if you want all the granola bars to have them. If not, set them aside for now.
Pour the purée mixture into the dry ingredients and thoroughly mix. Line a 20x25cm (8-10in) baking dish with parchment paper and press mixture firmly and evenly into the dish. If you want to make half without raisins, press half the mixture evenly into half the dish, then stir the raisins into the remaining mixture before pressing it into the remaining half.
Bake for 30-40 minutes, until beginning to deepen in color.
Let the granola cool in the dish for 10-15 minutes, then carefully remove to a cutting board. With a very sharp knife, cut into bars. (Save the crumbles in a jar to eat with some yogurt!)
Place bars on a baking sheet (reusing your parchment paper, if desired) and broil for 2-4 minutes, until deeply golden. Remove from the oven and cool completely before storing in an airtight container.