13 Oct 2017 No Bake Sweet
These granola bars are held together with peanut butter, puréed dates and maple syrup, and are surprisingly sturdy considering they are not baked. You can use almond or cashew nut butter in place of peanut butter if you prefer, and try honey or agave nectar instead of maple syrup. These are vegan-friendly (except if you use honey) and suitable for coeliacs if you choose gluten-free oats. Check out the video I made in collaboration with I Love Cooking for my how-to make this recipe.
M A K E S 10 bars (or 20 smaller squares)
Grease the tin with oil and line with parchment paper, leaving 5cm excess hanging over the edges to help with lifting out later.
Toast the oats, pecan nuts, pumpkin and sesame seeds together in a large dry frying pan over a medium heat until golden brown, tossing regularly. Tip them into a large bowl and toss together with the raisins, linseeds and cinnamon.
Blend the dates in a food processor until smooth and tip into a medium saucepan. Add the peanut butter and maple syrup and cook over a medium heat for a few minutes, stirring, until well blended. Pour this mixture into the dry ingredients and stir everything well together until evenly coated.
Spoon the mixture into the prepared tin, spreading it out evenly with the back of a spoon. Cover with cling film and chill in the fridge for 1-2 hours until set firm.
Lift the granola slab out of the tin and peel the paper away from the sides. Cut into five even-sized strips, then cut these in half across to give 10 bars. Cut each one in half again to give 20 smaller squares if you prefer. These will keep for up to a week in an airtight container in the fridge.
Photo (c) Mandy Mortimer.
Sunflower oil, for greasing
150g rolled oats
75g pecan nuts
50g pumpkin seeds
2 tbsp sesame seeds
2 tbsp golden linseeds
1⁄4 tsp ground cinnamon
175g pitted Medjool dates
75g crunchy peanut butter
75g maple syrup
17.5cm square cake tin or baking dish