The iconic SPL Granola Bar recipe has been released to the public!
That’s right, to celebrate the fact that our favourite neighbour, Strathcona Provincial Park, reopened for day use post COVID- we’re sharing the lodge’s highly guarded secret recipe for…
Our world-famous granola bars! We think the recipe originally came from Myrna Boulding herself. And, as a bonus, Chef Devin has been kind enough to rework it from its original yield of 350 bars, down to a more reasonable yield of 25 🙂
Whip up a batch of these to take with you to your local park this weekend and tag us in your pictures! Happy exploring!
Granola Bars – SPL – personal yield
Ingredients Yield: 25 bars
- 275 g Unsalted Butter, softened
- 250 ml Brown sugar
- 1.6 L (7 C) Quick oats
- 227 ml, Unsweetened coconut, shredded
- 90 ml, Canola oil (or coconut oil, melted)
- 90 ml, Honey
- 70 ml, Pumpkin Seeds
- 25 ml Sesame seeds, toasted
- 4 ml Sea salt
- 275 ml Chocolate chips
In a stand mixer on medium speed, cream together the butter and brown sugar until fluffy.
Meanwhile, heat the oil and honey in a pot until liquid and cool slightly.
Preheat a convection oven to 325 F (350 F if using a conventional oven).
Add to the sugar mixture: oats, coconut, oil & honey mixture, pumpkin & sesame seeds and salt; then mix on low speed until combined equally. Add the chocolate chips and stir in until evenly distributed throughout the mixture.
Grease 9 x 13 baking pan with butter. Divide the granola bar mixture evenly on the baking pan and press firmly (ensuring to fill the corners) with your hands.
Bake in the preheated oven for 20 minutes, rotating after 10 minutes. The “bars” should be light golden brown when done.
While still warm, using a bench scraper (or a knife you don’t like), cut bars (5×5) out. Store when cool in an airtight container or plastic bag.
Now head on your adventure– and join in the long line of awesome people who have been fueled by these bars!