This week, food writer Libby Kimber brings you this peanut butter oat bars recipe for you to snack on to keep you going throughout the workday.
Image and text from Snack Power by Tiffiny Hall, photography by Brent Parker Jones, Murdoch Books RRP $32.99.
Prep: 20 mins
Cook: 2 mins
- 80g (1/2 cup) pitted medjool dates
- 100g (1 cup) rolled oats (use brown rice or quinoa flakes if gluten-free)
- 90g (1/3 cup) peanut butter
- 1 ripe banana
- 50g butter, melted
- 30g dark chocolate (70%)
Line a rectangular baking tin with baking paper.
Place all of the ingredients except the chocolate in a food processor and blitz until the mixture comes together, scraping down the side as you go. The mixture should stick together when pressed with your hands. If the mixture is too dry, add water a teaspoon at a time. If it’s too wet, add an extra tablespoon of oats.
Transfer the mixture to the prepared tin and press down gently so it’s evenly spread out. Place in the freezer for at least 1 hour to set. Once set, remove from the freezer.
Roughly chop the chocolate and place in a heatproof bowl. Microwave for 30 seconds at a time, stirring after each time, until melted and smooth.
Drizzle the chocolate all over the chilled mixture and return to the freezer for a few minutes to set.
Once the chocolate has set, carefully remove from the tin and slice into 12 bars. Store in an airtight container in the fridge for up to 5 days.
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