Little Beauties Raspberry Granola Bars

• 450 grams rolled oats
• 85 ml maple syrup
• 60 grams butter
• 50 grams sugar
• 2.5 ml vanilla extract
• 3 grams sea salt
• 80 grams chocolate chips
• 20 grams Little Beauties freeze dried raspberries

1. Preheat your oven to 175 degrees C and place a piece of parchment paper on a sheet pan. Line another 25 cm x 25 cm square baking pan with parchment paper and grease it well with butter. 
2. Spread the oats on the pan and toast in the oven for 5 minutes.
3. Pour the toasted oats into a large bowl.
4. Add the butter, sugar, maple syrup, vanilla and salt to a small pot and bring to a boil. Stir to dissolve the sugar. 
5. Pour the butter mix into the bowl with the oats and stir everything together well.
6. Let the oat mix cool for 5 minutes.
7. Use a rolling pin to smash the freeze dried raspberries into smaller pieces.
8. Add the raspberries and chocolate chips to the bowl with the oat mix and stir well. Some chocolate chips may melt but that is okay! 
9. Press the granola bars into the prepared square baking pan, packing them into the pan and pressing hard. 
10. Let the bars sit for 2 hours to get firm then cut into 12 pieces and enjoy!

Tip: You can store the granola bars in an airtight container for up to one week. They keep best at room temperature and will stay chewy and soft. You can also wrap them tightly and store them in the freezer for up to three months. Thaw the frozen bars at room temperature and enjoy.

Little Beauties