Here’s a recipe I’ve created with some of my favourite new and familiar products I’ve got in my kitchen right now. Let me shine the light on Pic’s Peanut Butter (you might like my Banana, Peanut Butter & Chocolate Chunk Muffins recipe), St Dalfour fruit spreads and Wild Thing Paleo Granola. All of these brands focus on containing no added sugar, are gluten and dairy-free, suitable for vegans and can be used in all kinds of healthy recipes.
A quick focus on the Mountain Berry Granola*, which makes the perfect topping for these no-bake Peanut Butter & Jam Bars. I’m not usually one for an oaty granola, rather I prefer a chunky blend of nuts, seeds and a little dried fruit. Wild Thing’s paleo-friendly, grain-free version is made from goji berries, cranberries and mulberries (MY FAVE), nuts, seeds and coconut chips – resulting in a delicious combination of natural sweetness and crunch. The perfect topping for yogurt and fruit, smoothie bowls or baked as a crumble topping!
So let’s back to to this recipe, a super easy, energy boosting snack you can store in the freezer and grab after a workout or when hunger strikes. Packed with healthy fats, protein, complex carbs and natural sugars – and plenty of taste, of course!
For the base –
- 1 tablespoon milled flaxseeds (I used Linwoods)
- 1 + ½ cup rolled oats (I used Quaker – can use gluten-free)
- 1 cup almond flour (I used Sukrin)
- 3 tablespoons peanut butter (I used Pic’s)
- 3 tablespoons date nectar (I used Beloved)
- 3 tablespoons coconut sugar (I used The Groovy Food Company)
For the jam layer –
- 4 tablespoons no added sugar Strawberry Jam (I used St Dalfour)
- 1 tablespoon warm water
- 1 teaspoon melted coconut oil (I used The Groovy Food Company)
For the topping –
- 4 tablespoons paleo granola*
- 1 tablespoon date nectar
- First make the base: Mix together the flaxseed and 2 tablespoons water and set aside for 5 minutes to thicken.
- Place the oats in a blender (I used my Nutri Ninja Auto IQ) and whizz until you have a flour consistency, then add the remaining ingredients and blend for a minute or so until the mixture comes together to form a thick dough.
- Scrape out and press into a lined rectangular tin (I used a tupperware box) and spread evenly to cover. Freeze for at least 30 minutes.
- Mix together the jam and warm water to make it a little runny (not too much though!) then whisk in the melted coconut oil. Spread this over the peanut base.
- Now use your hands to mix the granola and date nectar together to make it slightly sticky, then sprinkle over the jam and lightly press it down. Return to the freezer for at least 4 hours.
- When you’re ready to serve, remove from the freezer and run a knife around the edges. Carefully lift out then slice into 8 bars. Now enjoy!
Keep any remaining slices in the freezer for 2 weeks.