No-Bake Granola Bars: Difference between revisions
From BeeWiki
No edit summary |
|||
| Line 17: | Line 17: | ||
*2 tsp. - coconut oil | *2 tsp. - coconut oil | ||
=Directions= | |||
Combine the creamy peanut butter, honey, and vanilla extract until smooth. Add the rolled oats, pumpkin seeds, ground flax, hemp seeds, slivered almonds and unsweetened shredded coconut. Mix to combine to form a sticky dough | #Combine the creamy peanut butter, honey, and vanilla extract until smooth. | ||
#Add the rolled oats, pumpkin seeds, ground flax, hemp seeds, slivered almonds and unsweetened shredded coconut. | |||
Pack very tightly into a prepared baking sheet (you can use your hands to press everything together) | #Mix to combine to form a sticky dough. | ||
#Pack very tightly into a prepared baking sheet (you can use your hands to press everything together) | |||
Spread creamy peanut butter or nut/seed butter of choice on top. | #Spread creamy peanut butter or nut/seed butter of choice on top. | ||
#Melt chocolate with coconut oil in the microwave in 15-second increments stirring between until completely glossy & smooth. | |||
Melt chocolate with coconut oil in the microwave in 15-second increments stirring between until completely glossy & smooth. | #Pour the chocolate on top of the peanut butter, spreading it gently to ensure it doesn’t mix with the peanut butter. | ||
Pour the chocolate on top of the peanut butter, spreading it gently to ensure it doesn’t mix with the peanut butter. | #Freeze for an hour. | ||
Freeze for an hour. | |||
Slice into pieces and enjoy! | Slice into pieces and enjoy! | ||
Revision as of 16:56, 31 March 2025
Overview
YIELD: Makes 12 bars
Ingredients
- 1/4 cup - creamy peanut butter, sub tahini or almond butter
- 1/4 cup - honey
- 1 tsp. - vanilla extract
- 1/4 cup - rolled oats
- 1/3 cup - pumpkin seeds
- 1/4 cup - ground flaxseed
- 1/4 cup - hemp seeds
- 1/3 cup - slivered almonds
- 1/3 cup - unsweetened shredded coconut
Topping Ingredients:
- 1/3 cup - creamy peanut butter, can sub tahini or sunbutter for nut-free option
- 1/2 cup - dark chocolate chips
- 2 tsp. - coconut oil
Directions
- Combine the creamy peanut butter, honey, and vanilla extract until smooth.
- Add the rolled oats, pumpkin seeds, ground flax, hemp seeds, slivered almonds and unsweetened shredded coconut.
- Mix to combine to form a sticky dough.
- Pack very tightly into a prepared baking sheet (you can use your hands to press everything together)
- Spread creamy peanut butter or nut/seed butter of choice on top.
- Melt chocolate with coconut oil in the microwave in 15-second increments stirring between until completely glossy & smooth.
- Pour the chocolate on top of the peanut butter, spreading it gently to ensure it doesn’t mix with the peanut butter.
- Freeze for an hour.
Slice into pieces and enjoy!
TIP Keeps in freezer
