These bars fit snugly into snack-size zip-top plastic bags but also divide easily into squares. Store in an airtight container up to three days.
1 cup uncooked old-fashioned rolled oats
3/4 cup uncooked quinoa
3/4 cup golden raisins
1/2 cup salted, dry-roasted peanuts, chopped
2 tablespoons flaxseed meal
1/2 teaspoon ground cinnamon
1/2 cup unsalted creamy peanut butter
6 tablespoons honey
1 tablespoon canola oil
1/4 teaspoon salt
How to Make It
Preheat oven to 350°.
Spread oats and quinoa on a baking sheet. Bake at 350° for 8 minutes or until lightly browned. Cool. Place oat mixture in a large bowl, and stir in raisins, peanuts, flaxseed meal, and cinnamon.
Combine peanut butter, honey, oil, and salt in a small saucepan over medium heat; bring to a boil. Cook 1 minute, stirring constantly. Pour peanut butter mixture over oat mixture; toss well to coat. Press mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Bake at 350° for 13 minutes or until lightly browned. Cool completely in dish. Cut evenly into (1 x 4-inch) bars.
Like the first two reviewer, I liked the flavor but the bars just fell apart. But unlike the last reviewer, letting them cool overnight didn't help my bars be less crumbly. I'll make them for myself in the future maybe and deal with the crumbling, but definitely will not serve these. I did like the more natural less sweet flavor of these over store bought.
Followed the recipe pretty much exactly as described (the oats were done toasting about a minute sooner than suggested). I had no difficulty with the mixture being too "dry". By the time the honey/peanut butter mixture came to a boil, it thinned out quite a bit. The mixture pressed very easily into the baking dish. When it was done after 13.5 minutes, the bars were soft. I'm sure it would have been difficult to cut them into skinny bar shapes at that time hence why the recipe says to let them cool completely. It took a few hours of sitting at room temperature before I cut them. I think this is important. They set up during this time. When I cut them, they didn't break apart or crumble. My young daughter really enjoyed them (she's a huge fan of golden raisins so I already had her vote).
My changes - used agave instead of honey because that's what I had and extra virgin coconut oil in place of the canola oil. Mine did not seem dry like the other reviewer's. Perfectly coated. However the bars are soft so they fall apart when you pick the up. Still a good treat.I would make again.
I followed the recipe very closely, the only difference being that I used a tri-color quinoa mix and regular raisins instead of golden. The mix seemed a little too dry once I combined all the ingredients. Once it baked and cooled, it was impossible for me to keep the "bar" shape. There are some bigger pieces, otherwise the outcome for me would be better used as a granola. The taste was pleasant. Not fantastic, but I enjoyed the more natural taste and the fact that it wasn't overly sweet. I would add more of the liquid or cut the dry ingredients next time.
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