Peach & ginger granola bars

Name: Peach & ginger granola bars
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 g pack blanched whole almonds; 200 g rolled oats; 50 g pumpkin seeds; 415 g can Del Monte Peach Slices In Juice; 125 g light brown soft sugar; 75 g dried cherries, roughly chopped; 1½ tbsp ground ginger; 125 g butter, melted; 3½ tbsp maple syrup

Crunchy, chewy and loaded with oats, nuts, seeds, sweet peach and a warming hint of ginger, these are good for lunchboxes or a quick energy boost on the go.

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Vegetarian

Makes12
CourseSnack
Prepare20 mins
Cook55 mins
Total time1 hr 15 mins
Pluscooling

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100g pack blanched whole almonds
200g rolled oats
50g pumpkin seeds
415g can Del Monte Peach Slices In Juice
125g light brown soft sugar
75g dried cherries, roughly chopped
1½ tbsp ground ginger
125g butter, melted
3½ tbsp maple syrup

1 Preheat the oven to 180ºC, gas mark 4. Line the base and sides of a shallow nonstick 23cm square cake tin with baking parchment (no need to grease it).
Chop the almonds into small pieces (see tip). Mix the oats, almonds and pumpkin seeds on a baking tray and roast for 10-15 minutes, stirring halfway, until pale golden. Meanwhile, drain the peaches, cut into 1cm slices and pat dry thoroughly between sheets of kitchen paper.
Put the sugar, cherries and ginger into a larger bowl. Squash any lumps in the sugar. Stir in the toasted oat mixture, melted butter and 3 tbsp maple syrup. Mix well together.
Spoon two-thirds of the granola mixture into the prepared tin, pressing down firmly with the back of a metal spoon. Stir the peaches into the remaining granola and spread over the top, pressing down with the back of a spoon. Bake for 25 minutes, then drizzle over the remaining maple syrup and return to the oven for 10-15 minutes more, or until bubbling and dark golden. Leave in the tin to cool completely, then cut into squares or bars.

Cook’s tip

Make sure there are no large pieces of almond left when chopping, as they can make slicing the bars tricky. You could swap the almonds for chopped roasted hazelnuts and add them at step 3.

These are best enjoyed on the day they are made for the optimum firm texture. Keep leftovers in the fridge in a sealed container and eat within 3 days.

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