Chewy crunchy crispy date oat peanut butter granola bars..it’s no three ingredient recipe but they’re hella good and only require a couple of bowls to mix up!
Ok so as I type this I’m ready to through my new laptop out the window. Me and technology just don’t go together. I spent a good three hours yesterday getting all the software I needed set up on this new laptop only to spend another hour tonight trying to edit photos for this post to discover that it is incredibly slow and unlikely to have the ability to edit video content at any speed without me tearing my own hair out.
I was tempted to reopen my old laptop but it is literally holding itself together by a mere thread like wire and is unlikely to last more than another couple of days before it is officially broken into pieces. That’s if it doesn’t catch on fire before then so I’d rather not take the risk. I was determined to get this recipe up seen as I had a few requests last week and had promised I’d have it up before the weekend was out…but life got in the way. Life and new technology!
Ok enough about the laptop situation, I could easily go on about it for hours but that will get me know were. So…I wanted to created a granola bar with a combination of oats and crisp puffed rice seen as these are two of my staple carb sources; the puffed rice as a fast releasing carb post workout. A chewy crispy crunchy wholesome bar with pops of sweetness…as well as an optional protein option for those who fancy it. I used Pulsin’s Whey Protein Concentrate in one batch which turned out a little more chewy than the ones without. Overall there wasn’t too much difference so it’s up to you in terms of your macronutrient preferences which option you go for! You can also keep these vegan friendly by using brown rice syrup instead of honey and obviously not adding in the whey protein.
I decided to keep these pretty simple, just using dates and a little coconut as my mix ins. If you like you could add in chocolate chips or chunks, nuts, raisins or seeds (the combination of seeds and peanut butter is truly wonderful, the new Meridian Seeded Peanut Butter being testament to the fact…I’m already hooked!) .
These keep perfectly in the fridge for up to a week or more and you can freeze them for up to a month; I just find food left in there for any longer looses its pizazz! I just love the fact that they’re no bake, there is something about not having to turn on the oven to make a treat that makes it just so much more hassle free. It also takes the risk of burning it while you try to do multiple other things out of the equation; always a bonus seen as I have done it on quite a number of occasions!
I’m going to keep this short and sweet because I feel like I need to get this up and ready to post tomorrow so I can get my technology game together once and for all! Wish me luck! Hears to a Happy Positive Monday!
No Bake Date Oat Peanut Butter Protein Granola Bars
Prep Time: 10 minutes + 3 hours refrigera
Keywords: blender dessert snack gluten-free low-sodium vegan soy-free vegetarian peanut butter oats
Ingredients (10 large bars)
- 1.5 cups (1305g) gluten free oats
- 1 cup (25g) gluten free crisp rice cereal
- 1/2 cup (60g) gluten free oat flour
- 1/4 cup (20g) unsweetened desiccated coconut
- 1/2 cup (120g) Peanut Butter
- 1/2 cup (60g) Pulsin Whey Protein Concentrate optional..
- 1/4 cup (80g) raw honey or brown rice syrup
- 1/4 cup (60g) chopped pitted Medjool dates
- 1/4 cup (60g) coconut oil, melted
- 1/4 cup (60g) 90% dark chocolate melted to drizzle
Mix together all dry ingredients in large bowl including chopped Medjool dates.
Mix together all wet ingredients (honey or brown rice syrup, melted coconut oil and peanut butter).
Add wet to dry and stir really well to combine.
Place mixture into a lined 9 * 9 inch tray; I line mine with baking paper and grease with a little melted coconut oil.
Spread mixture evenly using the back of a spoon and press it down to keep it nice and compact! Place into the fridge for three hours before slicing.
One sliced drizzle with melted chocolate if desired.
Store in the fridge in seal tight container for up to one week, possibly more or the freezer for up to one month.