Peanut Butter Granola Bars
These gluten-free, crunchy yet chewy, peanut butter granola bars are our saviours on busy mornings and afternoons. We add in dried cherries, cranberries and almonds for a pop of flavour, freshness and texture, but you can use any dried fruit and nut you have on hand, including (but not limited to) currants, raisins dates and apricots - the limit does not exist.
170g peanut butter
60ml maple syrup or date syrup
¼ tsp salt
150g dried fruit (we use cherries and cranberries), chopped
Preheat the oven to 160˚C and line a square baking tin with parchment paper.
Add oats and 100g almonds to a food processor and pulse until broken down and the mixture resembles sand, 1-2 minutes. Transfer the mixture to a large bowl.
In a separate small bowl, whisk together the peanut butter, maple syrup and salt. Fold the peanut butter mixture into the oat/almond mixture.
Roughly chop the remaining 50g of almonds and add them to the bowl, along with the dried fruit. Mix to combine.
Transfer the granola bar mixture into the prepared tin, and use a glass to press the mixture down as evenly and firmly as possible.
Bake the granola bars for 25-30 minutes, until golden brown. Once they’re out of the oven, use a sharp long knife to score the surface into bars (scoring them whilst warm helps create tidy and smooth bar edges).
Once completely cool, use a sharp knife to chop along the score marks and separate the bars.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.