I bought some freshly ground peanut butter at Whole Foods last weekend and somehow still had some left over this weekend. Let’s just take a quick time out to discuss this peanut butter… it is SO good! They’ve got a magical machine full of peanuts, then you press a button and it turns them into peanut butter. I highly recommend the honey roasted variety. Ok, I digress.
The downside to this peanut butter is that it’s only good for about a week and then starts to lose it’s moisture or something. So I thought about what I might make with it and decided on peanut butter granola bars. I found this recipe on martha’s website and decided to go for it with some minor changes. I didn’t have dried fruit, so I didn’t use any, but I bet it would have added some nice pizazz. I also used peanuts in addition to some crushed almonds. Oh, and then I also baked them in a loaf pan so they would be a bit thicker than the original. The result is pretty tasty, although it’s a bit more cookieish than I intended, but still a good snack.
1 large egg white
1/2 cup old-fashioned oats
1/2 cup dried cranberries
1/2 cup sliced almonds
1/4 teaspoon salt
1/2 cup natural peanut butter or almond butter
1/2 cup light brown sugar
3 tablespoons vegetable oil
1/2 teaspoon ground cinnamon
1 Preheat oven to 300 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends. In a large bowl, combine oats, almonds and cranberries.
2
In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and 1 tablespoon water over low heat until sugar has dissolved, about 5 minutes. Let cool slightly; whisk in egg white. Pour over at mixture; stir until moistened. Spread evenly in bottom of pan; smooth top.
3
Bake until top is firm, about 30 minutes. Let cool 10 minutes. Lift out of pan, using paper as handles. Let cool completely, cut into bars with serrated knife.
peanut butter granola bars
I bought some freshly ground peanut butter at Whole Foods last weekend and somehow still had some left over this weekend. Let’s just take a quick time out to discuss this peanut butter… it is SO good! They’ve got a magical machine full of peanuts, then you press a button and it turns them into peanut butter. I highly recommend the honey roasted variety. Ok, I digress.
The downside to this peanut butter is that it’s only good for about a week and then starts to lose it’s moisture or something. So I thought about what I might make with it and decided on peanut butter granola bars. I found this recipe on martha’s website and decided to go for it with some minor changes. I didn’t have dried fruit, so I didn’t use any, but I bet it would have added some nice pizazz. I also used peanuts in addition to some crushed almonds. Oh, and then I also baked them in a loaf pan so they would be a bit thicker than the original. The result is pretty tasty, although it’s a bit more cookieish than I intended, but still a good snack.
Peanut Butter Granola Bars by Martha
1 large egg white
1/2 cup old-fashioned oats
1/2 cup dried cranberries
1/2 cup sliced almonds
1/4 teaspoon salt
1/2 cup natural peanut butter or almond butter
1/2 cup light brown sugar
3 tablespoons vegetable oil
1/2 teaspoon ground cinnamon
1
Preheat oven to 300 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends. In a large bowl, combine oats, almonds and cranberries.
2
In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and 1 tablespoon water over low heat until sugar has dissolved, about 5 minutes. Let cool slightly; whisk in egg white. Pour over at mixture; stir until moistened. Spread evenly in bottom of pan; smooth top.
3
Bake until top is firm, about 30 minutes. Let cool 10 minutes. Lift out of pan, using paper as handles. Let cool completely, cut into bars with serrated knife.
Leave a Reply