How to make Matcha Granola Bars

Step 1

Roast oat flakes, almonds, and pumpkin seeds at 170°C (340°F) for 10 minutes. Then, blitz half of the oats, almonds, and seeds in a food processor.

Step 2

Meanwhile, melt maple and almond butter over low heat, and when the mixture starts to bubble, remove from the hob.

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Step 3

Combine all the ingredients in a bowl and mix well until you have a compact and sticky dough.

Step 4

Now, transfer the mixture to a 20 cm (8 inches) square baking tin lined with parchment paper. Then, press it down and level it with the back of a spoon.

Step 5

Leave it to set in the fridge for 10 minutes and then slice into single-serving bars.

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