I must admit that I’ve been a little lazy in the baking department lately. It’s been so gloomy and rainy these past few days that when I get home from work and the gym I want nothing more than just to relax and curl up with a book. But the other day I was really craving something sweet so I knew I had to get my butt in the kitchen. The next day I brought some to work and they were given two thumbs up! This is my favourite recipe too! It’s a perfect snack to grab along with an apple when I don’t have time to sit down for breakfast, it’s a great mid-day snack, it satisfy’s my sweet tooth and it’s also the perfect post workout snack. I make them because I hate eating store-bought granola bars. They are soooo packed with glucose, fructose, corn syrup and preservatives without any real substance. So at least when I make these, I know I’m adding natural ingredients that are nutritious. Well…. as nutritious as chocolate, coconut, peanut butter and nuts can be.
I make mine with condensed milk because it makes them chewier and more of a treat, but you could easily go without it. This recipe is so simple too. Use whatever nuts and dried fruit you prefer, any type of peanut butter (crunchy, smooth, organic, natural, almond butter, pea-butter etc) and they will always turn out. I buy a trail mix in the bulk section because it includes 3 types of nuts, 2 types of seeds, 2 kinds of raisins, cranberries, blueberries and chocolate chips. It looks like this:
It doesn’t take any time to make these and if you double the batch, just pop the extra’s in the freezer and pull them out anytime. I hope you like this recipe as much as I do!
- 3 cups rolled oats (not quick oats)
- 1 cup shredded unsweetened coconut
- 1 1/2 cups of nuts
- 1/2 cup cranberries (optional)
- 3/4 cup chocolate chips (optional)
- 1/2 cup peanut butter
- 1 can sweetened condensed milk (or 1 can UN-sweetened condensed milk with 1/4 cup agave syrup)
*In this recipe anything goes. You could add honey, maple syrup, wheat bran, flax seed, hemp seed or even cinnamon*
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper for easy cleanup.
2. Mix all the ingredients together (the peanut butter is much easier to add when melted) and spread an even layer onto the cookie sheet. Bake for 20-25 minutes or until edges are golden brown. Let cool completely before cutting.
Let food be thy medicine and medicine be thy food ~Hippocrates