Back in the summer one of my readers, Dawn, contacted me asking if I could re-create a snack bar that she had found in a cafe in Victoria, Canada. The only thing she knew was that it had peanut butter and oats in it.
You know me! I like a challenge, but this one was particularly tricky since at the time I was unable to eat oats (I was on the GAPS diet) and Mr M hates peanut butter! The kids were not keen on my first attempts either!
Finally, after fiddling around for a few months I came up with these. Hopefully they are something like the bar that Dawn so fondly remembered!
They are sticky and satisfying, yet not too sweet. Perfect as an energy boost half way through the morning or afternoon, or after a workout!
They are incredibly versatile.
If you don’t have any dates, use dried apricots (ideally the organic, brown ones that don’t have sulphites in them).
If you fancy adding some seeds, throw a teaspoonful in.
If you fancy a little chocolate fix add a teaspoon of cocoa.
In my latest batch I added a teaspoonful of bee pollen…just because I had it knocking around in a cupboard, along with cocoa and apricots!
You get the drift.
Use the recipe as a base for whatever you want to do.
Not to say there is anything wrong with the basic recipe. We love it.
A chocolate version
Is there anything that you would like me to create especially for you?
If so then do get in touch. I love being contacted by you…it helps me to know that there is someone reading this.
As always if you make these bars then do let me know what you think and share any photos on your favourite social media channel, making sure you tag me in the post.
No Bake Peanut Butter Museli Bars
Ingredients
- 50 g natural peanut butter - without sugar
- 50 g pitted medjool dates - or ordinary dates soaked in boiling water for 20 minutes and drained (or dried apricots)
- 50 g gluten-free - or ordinary oats
- 20 g runny honey
Instructions
- Place all the ingredients into a mini food processor or full sized one and whizz until the mixture starts to stick together
- Press the mixture into a suitable sized square or rectangular dish - the size will depend upon how thick you want your bars to be
- Place in the fridge to set before cutting into squares, rectangles or 'fingers'
- Store in the fridge in an airtight container
Why not pin the recipe for another day?
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Kate - glutenfreealchemist says
I imagine these would make a delicious and filling breakfast. Dates seem to be very popular right now…. They have come a long way since the obligatory Christmas box with the plastic fork…..
I am very into home-made cereal and fruit bars at the moment! Yum xx
Vicki Montague says
Oh yes that Christmas box of dates…they still sell them and they still look horrid!!!!
Kylie says
YUM!!!!! I’ll have to make these for my own consumption…as preschool is nutfree. thanks for linking up at #whatkidseatwednesday
Vicki Montague says
What a shame 😉
Emma says
Ooh these sound great. I have some medjool dates in the cupboard and could use wow butter for J so will try them. #freefromfridays
Vicki Montague says
I hope he enjoys them!
Rebecca @ Strength and Sunshine says
O wow, these sound fantastic! I never use dates, but I love the combo with the PB!
Vicki Montague says
Dates are really sweet so if you avoid sugar then they aren’t great…but they are better than refined sugar I always think!
Mel says
The chocolate version is exactly my kind of snack! I’ll definitely give them a go soon. x
Vicki Montague says
You must give them a try then! They take no time at all!!
driftwood says
yum. and I love the way you’ve allowed for using normal dates, medjool ones are delicious but so much more expensive, and where I live harder to find too………..
Vicki Montague says
Thanks for your comment! I hate it when people always use medjool dates. I use them if I am being lazy, otherwise I just soak regular ones. In my view the result is the same!