Next Friday we will be kicking off our first 30-day Challenge, but for now I told Paula I would search for a healthy, yummy snack to make for today’s post. Between the two of us, Paula is the cook, the inventor. I like making whatever delicious recipes she comes up with.
So crazy me, I told her I’d make something. I then spent hours scouring the internet for EASY, healthy snacks. While apples with cinnamon sprinkled on them looked like a simple way out, I know that’s not very interesting (although delicious!).
I came across the blog “Sally’s Baking Addition“. Amazing! You can get lost in it for ages. She has beautiful photos and fantastic recipes. The one that caught my eye was labeled “No Bake” and had peanut butter in it! (peanut butter makes everything better) This recipe is so simple, even for someone like me.
They turned out delicious and were given an “A” by my husband who’s informed me they’re more like dessert than granola bar. Whatever works for you. I just finished my third one.
Yep, the picture above is the ingredients. Not bad, right? You may even have everything in your pantry already.
Yield: Around 20
Time: 5 minutes & 1 hour to set in fridge
- 2/3 cup whole almonds
- 2/3 cup whole cashews
- 1 and 1/2 cup old-fashioned rolled oats
- 1/3 cup ground flax
- 1/2 cup mini chocolate chips
- 1/3 cup dried cranberries
- 1/3 cup raisins
- 1/2 cup honey
- 1 cup creamy peanut butter, melted
In Sally’s blog, she recommends an 8×8 pan. I used a 9×13. Line it with parchment paper, leaving extra on the ends and sides to help get the bars out. Set that aside.
In a food processor, pulverize almonds and cashews for about ten seconds. You still want come bigger pieces.
In a large bowl combine the nuts, rolled oats, ground flax, chocolate chips, dried cranberries and raisins.
In a separate bowl melt the peanut butter, then stir in the honey.
Once that’s mixed, pour it over the dry ingredients and mix well.
Scoop the mixture into your 9×13 or 8×8 pan and press down very firmly. I took another piece of parchment paper on top and pushed down hard.
Then you need to set it in the fridge for at least an hour.
I’ve been storing mine in the fridge. According to Sally’s recipe they last for 10 days at room temperature or 2 weeks stored in the fridge.
Recipe from Sally’s Baking Addiction