Ginger Marmalade Granola Bars


Yield: 10 bars


  • 1 cup quick cooking oats
  • ½ cup cornflakes / puffed rice
  • 2 tbsp butter
  • ¼ cup honey
  • 3 tbsp brown sugar / regular sugar brown preferred
  • 1 tbsp Sprig Ginger Marmalade
  • 1 tbsp water
  • ½ tsp  salt
  • ½ tsp  vanilla essence
  • few almonds chopped
  • few walnuts chopped
  • few figs chopped (optional)
  • few dates chopped
  • few raisins


  • Crush cornflakes using hand
  • Dry roast oats, cornflakes, nuts and dry fruits in a pan until oats starts slightly browning up and you get nice aroma, then keep it aside
  • To prepare the caramel/syrup, add butter in a pan and melt
  • Add honey, sugar, salt and a tbsp of water and mix well; let the sugar melt and slightly start bubbling
  • Add ginger marmalade and vanilla essence, then quickly mix
  • Now add roasted oats nuts mixture into the syrup and mix the ingredients together until the oats are completely coated
  • Transfer to a container lined with parchment paper and press very firmly
  • Either place it in the fridge and set it for 2-3 hours for a chewy version or bake it for 5-6 mins at 200oC in a pre-heated oven
  • Cut them to bars and store in an air-tight container

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Ginger Marmalade, 270g


Demerara Sugar Infused with Real Madagascar Vanilla, 175g


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