This again is adapted from the ever so plentiful blog of David Lebovitz “Living the sweet life in Paris”, of which my regular readers will know I am a fan!
At the moment I am running a fair bit and sometimes even in the rain or at dusk, so the promise of a warm drink and one of those energy packed bars is a big bonus at the end of a wet and cold run.
- 1 1/2 cups (150g) rolled oats
- 1/4 cup (45g) sesame seeds
- 1/2 cup (60g) whole almonds
- ½ cup (60g) walnuts bits
- 1 cup (125g) pitted and diced dates
- 1/3 cup (50g) dark chocolate chips
- 1/3 cup (35g) dried sour cherries or cranberries, coarsely chopped
- 1/3 cup (35g) sunflower seeds
- 1/4 cup (65g) smooth natural peanut butter or any nut butter
- 1/4 cup (80g) honey
- pinch of salt
Line the bottom of an 8-inch (20cm) square pan with parchment paper. Preheat the oven to 350ºF (180ºC).
Spread the oats and sesame seeds on a baking sheet and toast for 10 to 12 minutes, stirring once or twice while baking, until they are slightly browned. Scrape them into a large bowl. Spread the almonds on the baking sheet and toast for 10 minutes. Let cool, then coarsely break in a pestle and add the almonds to the oats.
Add the dates, chocolate chips and cranberries to the bowl.
Heat the peanut butter, honey, and salt in a small saucepan, stirring until warm, but not boiling. Pour the peanut butter and honey over the mixture in the bowl and stir until it’s completely incorporated; using your hands is the best way to go. DO not use a sweet peanut butter, just a natural one. You do not want a sickly sweet bar!
Transfer the mixture to the pan and pat it down so it’s as flat as possible. I put a sheet of baking paper over and just pushed down with my palm until it was flat! Freeze the granola bars for 30 minutes before eating them. I keep them in a metal box in my fridge and they stay fresh for longer.