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Granola bar recipe

Recette barres granola

The Le Cordon Bleu Chefs have a deliciously energizing and healthy recipe for everyone to try: Granola bars. Perfect for athletes and sports enthusiasts alike, Granola bars make the perfect on-the-go snack because as well as being healthy, they also give you an energy boost to get you through the day.

Granola is a mixture of cereals, particularly oats, and dried fruit, which are oven-roasted with natural fats and sugar. The cocoa butter used is neutral in flavour and acts as a binding agent in this recipe, so that the granola can fully express its flavour.

Recipe adapted from Le Cordon Bleu Confectionery School, published by Grub Street to be released Autumn 2024.


Plant-based apple and almond biscuit sponge
  • 10 g whole hazelnuts
  • 10 g whole almonds
  • 10 g whole pecan nuts
  • 10 g whole pistachio nuts
  • 40 g rolled oats
  • 10 g golden linseeds (flax seeds)
  • 30 g dried cranberries
  • 30 g dried apricots
  • 10 g dried pitted dates
  • 25 g cocoa butter
  • 5 ml olive oil
  • 40 g honey

  • 50 g dark couverture chocolate 70%

  • grapeseed oil for the moulds


Granola bars

1. Lightly oil the stainless steel moulds, then place on a baking tray lined with parchment paper.

2. Granola: Finely chop the hazelnuts, almonds, pecan nuts and pistachios, then place in a bowl. Add the rolled oats and linseed and mix. Add the diced cranberries, apricots and dates and mix.

3. Warm the cocoa butter, pour over the nuts, fruit and seed mixture along with the olive oil and mix well.

4. In a small saucepan, bring the honey to the boil over high heat. Pour into the bowl and stir to coat the nuts, fruits and seeds.

5. Preheat the oven to 180°C. Spoon about 35 g of granola into each mould, then, using a small bent spatula, press the granola down well. Bake in the oven for 10 minutes, then lower the temperature to 160°C and continue baking for around 15 minutes, until the granola is golden brown.

6. Remove from the oven and wait a few minutes before carefully removing the moulds from the hot granola bars. Leave the bars to cool on the baking tray.


7. Temper the dark chocolate. Coarsely chop the chocolate, heat two thirds over a bain�marie until the temperature reaches 45-50°C. Remove from the bain-marie and add remaining chopped chocolate. Mix until the added chocolate melts and cools the entire batch to between 30 and 32°C. Test to see if the chocolate is well tempered and ready to use.

8. Remove from the oven and wait a few minutes before carefully removing the moulds from the hot granola bars. Leave the bars to cool on the baking tray8. Dip the bases of each bar in the tempered chocolate. Place on parchment paper and leave the chocolate to crystallise at room temperature for 30 minutes.

9. Store the granola bars for up to 2 weeks in an airtight container at room temperature, away from humidity.

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