This was sort of an accidental recipe. I hadn’t intended to make a snack bar, but after toying with a few peanut butter dessert recipes, I found this to be a more practical, healthier option that can be eaten for breakfast or an afternoon snack. Don’t get me wrong, I love peanut butter desserts, but in an effort to get (and stay) fit for my upcoming nuptials, I’ve been focusing less on the sweets and more on tasty, healthy options packed with nutrients.
Peanut butter is fattening. No joke. But it’s loaded with protein, fiber and sustains me throughout the day. As many of you know, I’m not big on breakfast, but I also don’t enjoy listening to the sound of my tummy wail and hiss until lunchtime comes around. So I usually force a little something down on my way out the door. This is actually perfect for me, because I can grab it and go and it’s tasty, filling and nutritious.
1 1/2 cup peanut butter (creamy or crunchy or both!)
1 teaspoon vanilla
1/2 cup agave
1 1/2 Tablespoons coconut oil
1 teaspoon cinnamon
1/2 cup whole wheat pastry flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup rolled oats
1/3 cup dried cherries (sweetened) (or any fruit you like- raisins, etc)
Directions: Preheat oven to 350 degrees. In a sauce pan on low heat, melt the peanut butter, coconut oil, agave and cinnamon.
In a mixing bowl, combine all the ingredients and mix well. The mixture should be a tad crumbly and sticky, but if it’s too dry, add a splash of water to thin it out a bit.
Then, firmly press the peanut butter mix into a greased (8×8) baking dish.
Bake for for about 12 minutes. Cut into bars after it .
The bars are dense and a tad crumbly, but they hold together well and are great to carry to the office or take on a workout.
The sweetness of the fruit and the of the oats are reminiscent of a granola bar, but much more filling. Hope you enjoy!
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