This recipe makes 14 granola bars, baked in a 22 x 28 cm (8.7 x 11 inch) baking pan.
ON TOASTING THE PEANUTS
You can buy toasted peanuts or toast them yourself. Toast on the stove: in a hot pan for a few minutes until they’re aromatic and golden in color. In the oven: in an oven set to 180°C (350°F) for 5-10 minutes, spread over a baking sheet, until they’re aromatic and golden brown. You can also toast the oats, coconut and peanuts together for some extra crunch.
The honey itself gives a special aroma to the bars too, depending on what kind you use. I normally cook with wildflower honey, but made one of the batches with a mixture of wildflower and mountain forest honey.
If you don’t have a 22 x 28 cm (8.7 x 11 inch) baking pan, use the closest thing to that; even a square shape will do (e.g. 9 x 9 inch pan).
I store these in a small container in the fridge, individually wrapped in plastic wrap and parchment paper or foil. That makes it easy for me or Rok to just grab one and go. They last us about 7-10 days.
Recipe adapted from Cookies by Maida Heatter.