This is an adaptation of the sprouted kitchens peanut butter granola bar.
Try to use a 7x11inch dish. They will be thinner bars in a 9×13 or super thick in an 8×8, which I used.
1 cup old fashioned oats
2 cups puffed rice cereal
1/2 cup almonds
2 Tbsp. chia, buckwheat, flax seeds or a mix of these (I used this blend)
2 cups pitted dates (about 14 large Medjool dates)
1/2 cup honey
1 cup natural peanut butter (or nut or seed butter of choice)
1 tsp. vanilla extract
1 tsp. cinnamon
pinch of sea salt
4 oz. dark chocolate – I used milk chocolate due to my husbands request but these bars don’t need the added sweetness and the dark chocolate tastes better in my opinion!
Preheat the oven to 150 degrees. Lay the oats out on a prepared baking tray and put in the oven for 10 minutes.
Mix the puffed rice, almonds, seed mix or any other nuts or seeds you prefer together in a bowl.
I chop the dates up on a chopping board but you can also do like the original recipe says by making a paste out of the dates in a blender. I like the chunky date bites in my granola.
Warm the honey, peanut butter, vanilla, cinnamon and salt in a pan. For this part I’ve added a little extra honey because I read a lot of reviews that this recipe doesn’t stick so well. Mix this in with the dry ingredients along with the dates. You might need to get your hands messy.
Press everything down into a prepared oven proof dish. Press down with a straight lid to even it out. At this point I put this back in the oven for another 10 minutes just so it hold better.
While it’s in the oven, mel the chocolate in a shallow plastic bowl over hot water. Once the mix is out the oven drizzle the chocolate as desired and allow to cool in the fridge until chocolate sets.
I cut these into rectangles and store in the fridge for upto a week because they are usually gone before the end of the week!