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NO-BAKE CHEWY PEANUT BUTTER GRANOLA BARS

July 30, 2018

After coming up with this recipe, I swore to never buy a store-bought muesli bar ever again! These bars are so quick and simple to make, can be made with whatever nuts and seeds you’ve got lying around in the pantry, and aren’t filled with hidden nasties – so they’re so good you!

These granola bars are naturally fruit sweetened, packed with fibre and healthy fats so they are the perfect for breakfast, to enjoy with your morning coffee, or as an afternoon pick-me-up.

NO-BAKE CHEWY PEANUT BUTTER GRANOLA BARS

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 278 (2224)
  • Carbs: 36.6 (292.8)
  • Fat: 11.9 (95.2)
  • Protein: 8.6 (68.8)
  • Sodium: 0.012 (0.096)
  • Sugar: 18.3 (146.4)
  • Preparation time: 30 minutes
    Setting time: 1 hour
    Makes 8 bars

INGREDIENTS

  • 1 cup (approx. 10) medjool dates
  • 1 cup traditional oats (raw or toasted if preferred)
  • ½ cup oat flour (traditional oats grounded up in food processor)
  • 2 tbs pepitas
  • 2 tbs chia seeds
  • 2 tbs hemp seeds
  • 2 tbs sunflower seeds
  • 2 tbs chopped almonds
  • 1 tbs flaxmeal
  • ¼ cup unsweetened coconut flakes
  • ¼ tsp sea salt
  • 1 tsp Nuvia natural sweetener
  • ¼ cup natural drippy peanut butter
  • 1 tsp vanilla extract

METHOD

  • 1. Soak de-pitted dates in hot water for 15 minutes. Set aside.
  • 2. Add the dry ingredients (the rest of the ingredients besides the peanut butter and vanilla extract) to a large bowl, and stir to combine.
  • 3. Place soaked dates, peanut butter, vanilla extract, and about 2 tbs of the date water in a high-speed blender and blend until a thick paste forms. This may take a couple of goes, scraping the sides as necessary.
  • 4. Add paste to the dry ingredients and stir until well combined.
  • 5. Place mixture into lined loaf tin and press down firmly with your hands so the mixture is tightly packed.
  • 6. Set in fridge for 1 hour before cutting into 8 even bars. ENJOY!
 

TIPS AND TWEAKS

This recipe can be kept raw as shown, or for added nutty flavour, I toasted by oats in the oven for 15 minutes at 180C and opted for dry roasted almonds.

The nuts and seeds used can be interchanged with whatever mix ins your heart desires! Chocolate chips and goji berries work well too. If you’re going to use larger nuts, I would suggest chopping them first.

Additionally, you can swap out the peanut butter with any other form of nut or seed butter, just ensure that it is the drippy kind – I like to use smooth Pic’s peanut butter.

Store in an airtight container in the fridge for up to 1 week.

Author : Minnie

Minnie is a 21 year old lover of all things health and fitness. She’s a marketing and media student who has a passion for food, wellness, and spreading positivity to others to live every day to its fullest. Minnie is a strong believer that they key to life is balance! Her favourite thing to cook is anything with peanut butter, or chocolate, or both! Min loves to create new, delicious recipes that are healthy, nutritious, and good for the soul.

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