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Chocolate Granola Bar (Granola Bar Benefits with Standard Recipe and Procedure) 2020.

Chocolate Granola Bar(Granola Bar Benefits with Standard Recipe and procedure)2020.




The names granula and granola were registered trademarks in the late 19th century united states for foods consisting of whole grains products crumbled and then baked until crisp. Granola is often in combination with yogurt, honey, fresh fruits(such as banana, strawberries or blueberries),milk or other forms of cereal. Granola bars have become popular as a snack, similar to the traditional flapjack (oat bar) or muesli bar similar in the common wealth  countries. Granola bars consists of granola mixed with honey or other sweetened syrup, pressed and baked into a bar shape, resulting in the production of a more convenient snack. Granola bar is carried by people who are hiking, camping, or backpacking because it is nutritious, lightweight, high in calories, and easy to store. Some granola bars are coated in chocolate in vanilla yogurt topping.   

Granola bar benefits:-

  • Improve blood pressure.
  • High-fiber ingredients like oats
  • Help reduce blood pressure reduce cholesterol levels.
  • Reduce blood sugar.
  • Improve gut health.
  • Provide many antioxidants.

Recipe:-

Standard recipe of 1 kg.
For Granola:

Rolled oats                            450
Honey                                    200
Butter                                    150
Sugar                                     100
Almond                                 100


For Bar:

Granola                                       400
Dark compound chocolate         600


Procedure:-



  • Preheat oven at 180 ℃.
  • Roast the oats and keep aside.
  • Bring honey, butter and sugar to gentle simmer on low flame.
  • Removed it from flame and mix with roasted oats and chopped almonds.
  • Bake it in preheat oven for 15-20 minutes.
  • Remove and cool to room temperature.
  • Melt the dark compound chocolate.
  • Add and mix in the melted chocolate as per the recipe.
  • Carry out molding followed by freezing.


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