Here is a chewy, fruity bar with hints of chocolate from the cacao nibs. However, the key to a really successful is granola bar is to use the grains, seeds, fruits and nuts that you like, so do feel free to vary them. For example, you can substitute the dates for raisins, opt for sunbutter (sunflower seed spread) rather peanut butter if your school is nut-free, or use agave rather than maple syrup. You don’t need to cook them if you like them really gooey, alternatively bake them for ten minutes for a more sturdy cereal bar.
Blend your dates in the food processor until they form a paste.
Mix all the dry ingredients in a bowl: dates, cherries, oats, coconut and cacao nibs.
Combine the honey/maple syrup and peanut butter in a small saucepan and warm it on the hob until it’s runny.
Fold the dry ingredients into the pan of honey/maple syrup and peanut butter, and mix well.
Spoon the whole mixture onto the baking tray and flatten it down with a spoon. It should be about 1cm high.
Refrigerate for an hour then cut into bars. They are soft and gooey so best kept in the fridge. If you like a crunchier cereal bar, bake them at 190c for 10-15 minutes, then cut into bars and store in an airtight container.