Bars:- Preheat the oven to 170°C and line a 28 cm x 18 cm x 4 cm high baking tray with baking paper leaving flaps on either side to easily transfer the bars to a cooling rack.
- Spread the oats, coconut flakes and sunflower seeds out on a baking sheet. Toast in oven for about 10 minutes or until golden. Leave to cool.
- Heat the honey, peanut butter, vanilla essence and salt together. Add to the oats mixture and mix well.
- Spoon into the prepared dish and press in firmly. Bake for 15 minutes.
- Transfer to a cooling rack and leave to cool completely.
Yoghurt topping:
Whisk the melted chocolate and the yoghurt together until smooth.
To serve:
Spread the bars with the yoghurt topping and store in an airtight container.*Should you prefer a crunchier granola bar; only spread the yoghurt topping just before serving and store the uncoated bars in an airtight container.
HINTS & TIPS:- Add 125 ml cranberries or raisins to the toasted oats mixture.
- Add 60 ml chopped apricots and 125 ml chopped almonds to the toasted oat mixture.
