Granola Cycling Bars with Raisins, Sultanas and Currants
I have not yet found any cycling bar that I really like. Most commercial bars are too dry, have a horrible taste and are often ridiculous expensive for those little 40g they contain. These self-made cycling bars are delicious, easy to do and don’t go claggy in your mouth.
I tried this version with juicy sultanas, currants and raisins this weekend and they are my favourite so far. Packed in foil, I used them yesterday on a 80k charity tour (Great ride!). The bars were super savoury and stand the test 🙂
I have to admit that back in England I failed several time to do the bars myself. When combining the sugar and oil, most of the time it ended up in a weird texture of lumps of sugar swimming in a caramel soup. Now I know that my mistake was that I waited too long, instead of that you should go on straightaway and add one by one the remaining ingredients.
Aren’t they looking delicious?
Let’s go to the recipe:
- 150 ml sunflower oil
- 200 g soft brown sugar
- 2 tablespoons honey
- 2 tablespoons peanut butter (without added sugar)
- 100 g mixture of raisins, sultanas and currants
- 25 g sesam seeds
- 25 g sunflower seeds
- 150 g spelt flakes
- 100 g steel-cut or rolled oats
- Preheat the oven at 160°C. Prepare 2 regular loaf pans or 1 traditional cake tin (+/-15x25cm, high sides) by lining with baking paper.
- Put the oil in a large pot, heat up very shortly at medium heat before adding the sugar. Stir them up and don't wait too long before adding one by one the remaining ingredients. Only gradually stir in the spelt flakes and oats. Always stir carefully to ensure that all the ingredients stick to one another.
- Transfer the mixture to the loaf/cake tin(s).
- It is essential to firmly press down the mixture with a fork.
- Place it in the oven for about 15 minutes or until it is golden brown.
- Leave to cool in the tin before you take it out and cut it into 12 even bars. Pack the Granola bars in foil before your ride. Enjoy 🙂
- Can be frozen