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No-Bake Granola Bar Treats

These granola treats are my favorite snack to enjoy on a Saturday afternoon. With protein from peanut butter and sweetness from chocolate and honey, they’re filling and sure to satisfy.

This recipe calls for peanut butter, but any nut butter works perfectly in this recipe. Don’t hesitate to use whatever nut butter you have on hand, or what you like best. For those using chocolate in this recipe, make sure to add your chocolate after the granola has cooled slightly so it won’t melt. However, if you’d like the batch to be extra chocolaty, feel free to mix it in while the granola is still warm.

The base of this recipe serves as a blank canvas for all kinds of granola bar creations. I have a pretty persistent sweet tooth, so I enjoy making these with sweet additions like chocolate. You can add any kind of nuts, seeds or dried fruits you have on hand and omit the chocolate to make these bars even more nutritious.

Ingredients:

¾ cup peanut butter
½ cup honey
2 T sunflower oil (or any neutral-flavored oil)
1 Tsp vanilla extract
½ Tsp sea salt
2 ¼ cups old fashioned oats
¼ cup milk chocolate chips
¼ cup white chocolate chips

Variations:
½ cup chopped nuts
½ cup dried fruit
½ cup dried shaved coconut
½ cup pumpkin seeds
½ cup chia seeds

Instructions:

Line an 8x8inch pan baking pan with parchment paper. Set it aside.
In a saucepan over medium heat, add your peanut butter, oil and honey. Simmer it until it begins to bubble slightly, stirring occasionally. This may take 7 to 10 minutes.
Add your vanilla extract and salt. Stir the mixture to incorporate it and allow it to simmer for one more minute.
Add your oats and stir until combined, allowing the oats to fully absorb the mixture.
Place your granola to the refrigerator for 10 to 15 minutes, allowing it to cool slightly. Remove it and stir in the chocolate chips until fully incorporated.
Transfer the granola to your baking pan and press it into the pan. Packing the granola down firmly and evenly will help it keep its shape once prepared.
Allow the granola to chill in the refrigerator for 1 to 2 hours.
Once cooled, lift the granola out of the pan using the parchment paper. Cut them into your desired shape and enjoy!

Banana Yogurt Smoothie Bowl

This smoothie bowl is great for any breakfast, or even as a midnight snack. With added protein from greek yogurt and peanut butter, it’s sure to keep you full all morning while satisfying your sweet tooth.

This recipe serves as a base for a smoothie bowl. You can add your favorite toppings and come up with all kinds of great flavor combinations. If you have a peanut allergy, any type of nut butter works great in this smoothie bowl. For vegans or those with milk allergies, any type of thick vegan yogurt can be substituted in this recipe as well. Almond milk is added to ensure that the smoothie has enough liquid to blend properly, but you can substitute with any milk of your choice.

This recipe also makes great “nice cream,” a popular name for ice cream made with bananas. To make this recipe into nice cream, you can double or triple the ingredients and pour it into a loaf pan to place in your freezer to enjoy later.

 

Ingredients:

½ cup unsweetened greek yogurt
1 frozen banana
2 T peanut butter
¼ cup almond milk

Optional:
Granola
Chopped nuts
Sliced fruit
Seeds
Chopped coconut
Nut butter
Cereal
Chocolate
Honey

Instructions:

Add your almond milk, frozen banana, greek yogurt and peanut butter to a blender or food processor.

Blend until the mixture is smooth and fully incorporated.

Spoon into a bowl and top with your desired toppings. Enjoy!