Peanut Butter Granola Bars
The dried fruit can the swapped from your favourite, the seeds switched to nuts, you could throw in a handful of cacao nibs or, if you’re feeling decadent, drizzle the finished bars with a little dark chocolate.
- 2 1/3 cups quick cook oats (porridge oats)
- 1/2 cup shredded coconut
- 1/2 cup pumpkin seeds
- 4 tablespoons butter
- 1/3 cup peanut butter
- 1/2 cup plus 1 tablespoon honey
- 1 cup puffed rice cereal (such as Rice Krispies)
- 1/2 cup raisins
- 1/4 cup dried apricots - chopped
Preheat the oven to 325°F / 170°C.
In a large mixing bowl, add the oats, coconut and pumpkin seeds and stir to combine.
Tip the contents onto a 8 x 10 inch (20 x 28 cm) baking tray and spread in an even layer. Bake for 10-15 minutes, until lightly toasted. Remove from the oven and set aside to cool slightly.
In a small saucepan melt together the butter, peanut butter and honey, stirring occasionally until smooth. Set aside to cool until needed.
Pour the cooled oat mixture back into the large mixing bowl.
Wipe the baking tray clean and line with greaseproof paper, allowing an overhang at two edges to allow the bars to be removed from the tray easily.
Add the puffed rice and dried fruit to the large mixing bowl, stir to combine well.
Pour the contents of the bowl into the butter mixture and stir ensuring everything is evenly coated.
Pour everything into the prepared backing tray and pack tightly with a spatula or the back of a metal spoon.
Bake for 25-30 minutes until the top becomes a rich golden brown colour. Allow to cool in the tin before slicing in to 12 bars or 24 small squares.