Finally, I figured out how to make granola bars that don’t crumble when I touch them. There’s no long story. Just a secret ingredient. Which won’t be a secret any longer.
Maltose. Also known as 麦芽糖. It’s super sticky. SUPER.
2.5 cups rolled oats
2 big dollops of maltose (as shown above)
1/4 cup maple syrup
1/2 tsp salt
1 cup nuts
1/2 cup dried fruits
2 tbsp protein powder (optional)
Melt the maltose in a pot. Put in everything and stir. Then pack them into an 8×8” lined pan. Use a nonstick baking paper and press down the granola. Bake for 20 min at 170c.
Cool and slice.