Cereal bars with Zucchi extra virgin olive oil and orange


September It's a bit like January, we often hear.
Schools start again in September, work is set for the winter and good resolutions are made such as… joining the gym. After a summer characterized by “weakness” (in the sense that I eat and drink what I want!), the approach of the fortieth birthday requires us to face this imminent milestone in the best possible way, trying to exorcise the thing.
It was called “gym”, well yes, the intention is there and while September slips away and this deadline seems to move away leaving me alone with my unfulfilled resolutions, I force myself to make an appointment for a trial lesson almost at the end of the month. I have clear ideas, no weight room but only dynamic lessons where you jump to the sound of music, so your head also frees up a little. We will see…

The cereal bars they fit well into my attempt to fitness. They are certainly perfect as a snack for kids, to take to school or to munch in the afternoon between one homework and another. In reality, more than you have school-age children, I think back to myself and the days of university study when the snack break was an excuse to get up from the desk and disconnect for a few minutes.

Thanks to the flavored oil these bars have a nice scent orange, which even the little ones will surely like. The bars should be stored in the refrigerator because at room temperatures they will tend to soften after a few hours.

Cereal bars with orange flavored extra virgin olive oil

50 g of blanched almonds
120 g of acacia honey
30 g of dark brown sugar
60 g of Zucchi extra virgin olive oil flavored with orange
120 g of oat flakes
80 g of puffed rice
70 g dried cranberries

Take the almonds and chop them coarsely with a knife. Combine the honey and sugar in a saucepan and place it on a low heat. Bring to the boil, paying attention and stirring carefully. Turn off the heat and add the oil.
In a bowl mix the oat flakes, puffed rice, chopped almonds and blueberries. Add the honey and oil emulsion while still hot and mix carefully.
Take an 18 x 20 cm mould, line it with baking paper and place the mixture in it, taking care to press it well so that it is nice and compact. To help you, you can use baking paper to flatten directly with your hands so as not to get stuck.
Bake in a hot oven at 180°C for 30 minutes. Remove from the oven, leave to cool and then place the mold in the refrigerator for 3 hours. After resting, cut the mixture into bars. Store the bars in the refrigerator for a week.


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