At Gilbert’s we make our own peanut butter using Australian nuts. Combine that with our West Australian Oats and you have the perfect pick me up for when the kids arrive home from school flagging. These are a great snack to pack for weekend sports too!
Makes 10 or more bars
Ingredients:
90g rolled oats
85g shredded coconut
30g almond meal
190g Gilbert’s peanut butter
170g Sawyers honey
1 tsp vanilla extract
¼ tsp salt
Topping:
100g dark chocolate, melted
Optional:
Sesame seeds
Toasted muesli
Freeze dried raspberries
Method:
Mix together dry ingredients in a large bowl. Set aside.
Place honey, peanut butter, vanilla and salt in a small bowl and heat for 1 minute in a microwave or in a small saucepan to soften before stirring through the dry ingredients.
Spread into small baking tin (I used a rectangle tart tin for ease of creating bars) smooth out the top with a glass or by patting down the surface evenly, then freeze for 15 minutes, or until the slice has cooled and hardened.
Once the slice is ready, remove it from the tin and slice into your desired number of bars. They are rich so you can afford to cut them into smaller bars if you wish.
Break the chocolate into pieces and melt for 30 second intervals in a glass jug in the microwave until runny enough to drizzle.
Drizzle each bar with a splash of chocolate then top with a few toasted oats, black sesame seeds (or whatever garnish you choose).
The bars should last weeks in a sealed container in the refrigerator, unless they get eaten on day one!
