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Granola bars from Ottolenghi: The Cookbook (page 235) by Yotam Ottolenghi and Sami Tamimi

  • dried apricots
  • ground cinnamon
  • honey
  • rolled oats
  • demerara sugar
  • pecans
  • ground almonds
  • pumpkin seeds
  • store-cupboard ingredients
  • dried sour cherries

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Notes about this recipe

  • Rutabaga on February 06, 2019

    These granola bars are good, but quite sweet. I varied the ingredients based on what I had at home - dried blueberries instead of apricots and cherries, cashews in addition to pecans, no sesame seeds, and not quite the full amount of oats. It all worked out, but I had to bake them for almost twice as long in my Pyrex dish for them to set properly.

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