I love a Bounty, although I call them paradise bars. I also love matcha (and not only for its health-supporting benefits). Though my partner doesn’t enjoy drinking matcha tea, when I mix it into the sweetness of the coconut filling, even he’s on board. Then, a very munchable and grabbable savoury granola, and flapjacks that you can throw together in minutes for a week’s worth of on-the-go snacks.

Bounty bars with matcha (pictured top)

If I’m in a rush and don’t want to be individually dipping 24 chocolate bars, sometimes I put the coconut matcha mix in a large, wide tin to set, then simply drizzle the melted chocolate layer on top and chill. Once that’s set, cut into squares. Well, it saves time!

Prep 5 min
Cook 30 min
Chill 30 min+
Makes 24 bars

200g bar creamed coconut
6 tbsp coconut oil
3 tbsp maple syrup, or runny honey
1 tsp vanilla extract
1½ tsp good-quality matcha powder
1 pinch sea salt
150g desiccated coconut
200g dark chocolate (more than 65% cocoa is ideal), roughly broken
Flaky sea salt, to sprinkle (optional)

Line a 20cm square baking tin with baking paper. If it’s a cold day, put the unopened bar of creamed coconut in a bowl of warm water (massage the packet to help it melt). Once it’s soft all the way through, pour into a bowl and mix with the coconut oil, which, if it’s hard, will melt once it connects with the warm creamed coconut. Add the maple syrup, vanilla, matcha, salt and, if you prefer a softer centre, two to four tablespoons of water.

Stir in the desiccated coconut until the mix comes together into a doughy consistency, then pour into the lined tin, pressing it down with the back of a spoon so it sits evenly. Put in the fridge for 15-30 minutes until set (alternatively, if you’re in a rush, pop it in the freezer for 10 minutes).

Melt the chocolate in a heatproof bowl set over, but not touching, a pan of barely simmering water.

Turn out the set coconut-matcha mix on to a board and cut into 24 bars. Using two forks, dip each bar in the melted chocolate, then transfer to a large oven tray lined with baking paper. Put in the fridge for 15-30 minutes, until the chocolate sets. Sprinkle each bar with a little flaky salt if you like, and enjoy. Once made, the bars will keep in an airtight container in the fridge for up to two weeks, or freeze (defrost before eating, so you don’t chip a tooth!).

Savoury granola with soy sauce, rosemary, nuts and seeds

This is delicious in sandwiches or wraps, such as hummus and roast veg, or on top of avocado toast; you could also sprinkle it on shop-bought salads or soups for extra fibre and good fats.

Prep 5 min
Cook 25 min
Makes About 450g

2 tsp smoked paprika, or ground harissa spice blend
4 tbsp olive oil
200g rolled porridge oats
1 tsp dried rosemary, or 2 tsp fresh rosemary leaves, chopped
100g mixed nuts (I use cashews and almonds), roughly chopped
100g mixed seeds (I use pumpkin seeds and sunflower seeds)
1 good pinch sea salt
1 small pinch chilli flakes
1 tbsp soy sauce, or tamari
1 tbsp maple syrup

To make this in the oven, heat the oven to 190C (170C fan)/375F/gas 5. Mix all the ingredients in a bowl, spread them out on a large baking tray, and bake for 15-20 minutes, stirring once halfway. Remove and leave to cool completely – don’t stir the granola yet.

Alternatively, cook it in a frying pan. Put a large, deep-sided frying pan on a medium heat and fry the paprika in the olive oil for a minute. Add all the remaining ingredients apart from the soy sauce and maple syrup, give everything a good stir and fry for 10 minutes more, stirring once halfway. Keep an eye on the pan, and if need be give it a stir or lower the heat.

Pour in the soy sauce and maple syrup, which will get the mixture bubbling, then stir and fry for a final few minutes. Take off the heat and leave the granola to cool for 10 minutes. Have a taste and see if you want to add more sea salt. Once you’re happy, transfer to a jar with a lid or to smaller snack-size containers to pop in a gym bag or to take to work. Once made, the granola will keep in a container with a tight-fitting lid for two weeks.

Five-ingredient flapjacks

These take about eight minutes to put together and are super-satisfying as an on-the-go afternoon snack. You could swap the almond butter for cashew butter; peanut butter is great, too (and tends to be less expensive, if slightly drier). You could also swap the raisins for sultanas, dried cherries, dates, figs or apricots – just chop them small.

Cook 25 min, plus cooling
Makes 8

100g smooth almond butter
120ml maple syrup, or runny honey
200g porridge oats
2 tsp ground cinnamon
A large handful of raisins

Heat the oven to 180C (160C fan)/350F/gas 4. In a medium saucepan on a low heat, combine the almond butter and maple syrup, then take off the heat and stir in the oats, cinnamon and dried fruit.

Line a small, roughly 12cm x 12cm baking dish with baking paper, allowing for some overhang. Use a spatula to transfer the flapjack mix to the dish, then use the overhanging paper to press it down to make sure it’s smooth and even. Be sure no dried fruit is poking out of the top, as it may get crisp or burned in the oven.

Bake for 15 minutes, until lightly golden on top (remember it will continue to cook as it cools), then remove and leave to cool for 15 minutes. Slice into eight flapjacks and enjoy, or store in a container with a tight-fitting lid for up to a week.

  • Melissa Hemsley is the author of Real Healthy: Unprocess Your Diet with Easy, Everyday Recipes, published by Ebury Publishing at £26. To order a copy for £23.40, visit guardianbookshop.com