Granola bars are one of those school lunch staples that make mornings easier. They’re quick to pack, easy to eat and don’t need reheating or special containers. A good homemade version is especially useful because you know exactly what’s gone into it, and you can keep the sweetness balanced rather than overwhelming. Recipe compliments of Joekels.

Ingredients

• 2 cups rolled oats
• 1 cup whole almonds
• ½ cup dark brown sugar
• ½ cup honey
• ½ cup unsalted butter
• 1 tsp vanilla extract
• ¼ cup nutmeg
• ½ cup flaxseed
• 1 Laager Citrus and Ginger Green Rooibos teabag, opened and leaves removed
• ½ cup sunflower seeds
• Dark chocolate, melted, for drizzling

Method

1. Preheat the oven to 180°C.
2. Spread the oats, rooibos leaves and almonds on a baking tray.
3. Roast for 8 to 10 minutes, until lightly toasted and fragrant.
4. In a saucepan, melt the butter, brown sugar and honey together over low heat.
5. Stir until smooth, then add the nutmeg and vanilla.
6. Combine the melted mixture with the toasted oats and almonds, mixing well so everything is evenly coated.
7. Press the mixture firmly into a lined square tin.
8. Chill in the fridge until completely set.
9. Remove from the tin, cut into bars and drizzle with melted dark chocolate.