This peanut butter oat bar recipe is a great ‘good mood food’ – nutritious but still give the comfort when you want a sweet hit and filling snack.
Healthy Peanut Butter Oat Bars Recipe
Are you a snacker? I sure am! Snacks can be a great way to maintain your blood sugar levels and support healthy portion sizes at meal times but, if you’re not careful they have the potential to add significantly to your overall intake. So, to keep snacking in check, here are some really helpful snacking tips from Tiff;
- Snack like a snail
It takes about 20 minute for your brain to register that you’re full, so eat slowly. This gives your brain time to realise that your stomach is full! It will prevent you from eating the entire 12 serves of this recipe in one go.
- Tune into your tummy
We often listen to our mind and our emotions to guide our eating habits, rather than listening to our gut. The next time that you think you’re hungry, take a moment to discern if you are listening to your mind or your gut.
- Snack sitting Down
If we eat on the go, we are more likely to eat mindlessly, or even to forget that we have eaten! Taking a break to eat allows you to enjoy the physical benefits of snacking and you also get a break for a mini mental recharge!
And now, time for the recipe! Let me know if you try it and what you think!
- Makes 12
- Prep time 20 minutes
- Cook time 2 minutes
- 80 g (2¾ oz/½ cup) pitted medjool dates
- 100 g (3½ oz/1 cup) rolled (porridge) oats (use brown rice or quinoa flakes if gluten-free)
- 90 g (3¼ oz/¹⁄³ cup) peanut butter
- 1 ripe banana
- 50 g (1¾ oz) butter, melted
- 30 g (1 oz) 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. Alternatively, use the double-boiler method on page 73.
- 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.
Tiff Hall has recently written an entire cook book on snacks so, if snacks are part of your life make sure you check it out!
Images and recipe from Snack Power by Tiffiny Hall, photography by Brent Parker Jones. Murdoch Books RRP $32.99