Homemade Granola Bars

Preheat oven to 350 F.

Spread the oats and walnuts on a baking sheet. Spread them evenly so you get even toasting all around. A few pieces may toast a bit more than others, but that offers a variation of flavour and colour, so I don’t mind that.

Bake for approximately 7 minutes or until the oats and nuts turn tanned and give off a nutty aroma. Occasionally shift the oats and nuts around with a spatula to prevent burning. I have never spoken about nuts so much in one sitting before. Obviously I haven’t lived. I would highly suggest not using oils when toasting your oats. The oats can absorb the oil, which can affect the flavour and texture of whatever you use them in. Nobody wants a soggy, oily granola bar. Once your oats and nuts are toasted, set them aside to cool.

In a pan or skillet, combine the cashew butter and honey. With the heat on low, mix until the two are combined and have a smooth consistency. Stir constantly to avoid burning. This should only take about 3 minutes, if that. Remove from heat.

Toss the oats, nuts, pumpkin seeds, psyllium husks and ground chia seeds into a large bowl, and pour the cashew butter and honey mixture into the mix.

With a spatula or wooden spoon, stir and mix thoroughly to ensure that the “glue” adheres to all of the ingredients. You basically want everything to clump together.

Place some parchment paper in an 11 x 7 inch baking dish (or smaller, if you want thicker bars). Make sure the paper hangs over the edges of the dish.

Pour the mixture into the pan, on top of the parchment paper, and spread the ingredients evenly, flattening and pressing down to secure everything.

Pop this in the fridge for 30 minutes or the freezer for 15-20 minutes, so that the mixture solidifies. Then take them out, cut them up, and they’re good to go! You can also just crumble it and make granola crumble, which can be used on cereal or eaten with yogurt. Delicious, no matter how you eat it.