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Peanut Butter Granola Bars
5min read
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Peanut Butter Granola Bars

by Valentina Concordia

5min read

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.

Prep Time

10 mins

Cook Time

30 mins

Makes

10 bars

Ingredients

150g oats 
150g almonds 
170g peanut butter
60ml maple syrup or date syrup 
¼ tsp salt 
150g dried fruit (we use cherries and cranberries), chopped

Method

STEP 1

Preheat the oven to 160˚C and line a square baking tin with parchment paper.

STEP 2

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.

STEP 3

In a separate small bowl, whisk together the peanut butter, maple syrup and salt. Fold the peanut butter mixture into the oat/almond mixture. 

STEP 4

Roughly chop the remaining 50g of almonds and add them to the bowl, along with the dried fruit. Mix to combine. 

STEP 5

Transfer the granola bar mixture into the prepared tin, and use a glass to press the mixture down as evenly and firmly as possible. 

STEP 6

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). 

STEP 7

Once completely cool, use a sharp knife to chop along the score marks and separate the bars. 

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Valentina Concordia
by Valentina Concordia

Valentina is our Food Creative, 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.

Read more from Valentina


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