CRUNCHY PEANUT BUTTER GRANOLA BARS
Number Of Ingredients 9
Steps:
- Preheat oven to 180 degrees and line an 8x8 inch tin with baking paper.
- Add oats (and almonds and sunflower seeds if unbaked) to a large baking sheet, bake for 13 - 15 minutes until golden brown, stirring occasionally.
- In the last 5 minutes of baking add the coconut and stir. Remove once everything is a light golden brown and toasty.
- In the meantime, add peanut butter, coconut oil, and maple syrup to a small sauce pan. Warm over a medium heat until melted, stirring to combine. Remove from heat when well mixed and pourable, about 3 -4 minutes. Set Aside.
- Add chopped dates, toasted mix, and optional dried fruit to a large mixing bowl, top with he peanut butter mixture.
- Stir until well combined, using a spoon to mash the dates and make sure they are evenly distributed. This will help the bars stick together.
- Transfer the mixture to the prepare 8x8 using a spatular to evenly spread the mixture.
- Place baking paper on top, and using a glass or similar press firmly down to pack the mixture. This is important otherwise the bars will crumble when cut.
- Place in the freezer for 30 minutes to set.
- Store in an air tight container for up to 2 weeks or freezer for 1 month.
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