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Peanut Butter Power Bars

 

Peanut butter power bars

This recipe is inspired by a blog created by Kate Scarlata, a registered dietitian nutritionist ( http://blog.katescarlata.com/2012/01/11/homemade-and-fab-peanut-butter-chocolate-chip-granola-bars/). To bring down the sodium content, I modified her recipe by using no salt added peanut butter, butter, maple syrup and nuts. I also eliminated the chocolate chips. If you prefer no salt added roasted pumpkin seeds and can find them in your local market, you can substitute them for the slivered almonds. Kate Scarlata specializes in FODMAPs, and notes," These granola bars are FODMAPs friendly and are a great source of fiber."

24 Servings: less than 1 mg. sodium per serving

1 cup no salt added creamy peanut butter
1/4 cup melted no salt added butter
1/2 cup no salt added pure maple syrup
2 Tablespoons brown sugar
1 teaspoon vanilla extract
1-1/2 cups old fashioned rolled oats
1/4 cup steel-cut oats
1 cup oat bran
1/2 cup no salt added slivered almonds

Prep. Instructions

1. Line a 9 x 13 inch casserole dish with parchment paper. Set aside.

2. Have all ingredients on hand.

Cooking Instructions

1. In a large bowl, combine peanut butter, melted butter, maple syrup, brown sugar and
vanilla, stirring well after each addition so that the mixture is creamy.

2. Add rolled oats, steel-cut oats and oat bran, one ingredient at a time, stirring well after each addition. Mixture will become very thick.

3. Add almonds. With your hands, massage the dough until the almonds are evenly distributed throughout.

4. Preheat oven to 350 degrees F.

5. Place the thick mixture into the parchment paper lined casserole dish. Press the mixture over the entire bottom of the casserole dish, making sure that it is evenly distributed so that there is as much dough in the corners of the dish as in the middle so that the bars, when cut, will be as close to the same thickness as possible.

6. Bake in the oven for 25-30 minutes, until lightly browned on the edges. Remove from oven and allow to cool in the pan.

7. Cut into 24 bars. Bars can be frozen for future use.

 

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds