It seems like it’s time to bake something healthy at the moment, what with the holiday season looming and all the treats and bake goods that come with it. I’m almost ready to start my Christmas baking, I’m giving it one more week though until I start filling the house with all sorts of holiday goodness. I do have to admit that I’ve already made some fruit cake since it has to sit for so long in the fridge before it’s ready to eat. I’m pretty excited to open it up in the next couple of weeks to see the finished product; this is the first time I’ve ever made it!
But back to the healthy…
Awhile ago we had a family friend come to visit from Winnipeg and she brought with her two very interesting jars of local honey. One was a cranberry honey, and the other was CHOCOLATE flavoured honey.
Yum, right? It’s been sitting in our cupboard now for awhile, and I thought it was a good time to put it to use in some granola bars. I’ve been eyeing this recipe for some time because of the way you toast the oats before you mix everything together. I’ve never seen that before, have you?
No-Bake Chocolate Honey Granola Bars
2 cups old fashioned oats (You can do this by putting them on a cookie sheet for 5-8 minutes in a 350 F oven)
1/2 cup chocolate honey (Regular would definitely work here too!)
1/2 cup smooth peanut butter
2 Tbsp ground flax seed
1/2 cup chopped nuts (I used a combination of almonds and walnuts)
1/2 tsp salt
1/2 cup raisins
1/4 cup chopped dates (or chocolate chips)
1. Preheat oven to 350 F. Place oats on a cookie sheet and bake for 5-8 minutes, stirring half way through. They won’t get very brown, but they should be more crispy in texture. Place in a large bowl.
2. To the oats, add ground flax, nuts, salt, raisins, and dates/chocolate chips and stir to combine.
3. In a small microwave-safe bowl, combine honey and peanut butter and microwave on high for 1 minute stirring once half way through. Pour honey and peanut butter over dry ingredients and stir well to incorporate.
4. Firmly press into a 9×9 inch pan lined with parchment paper, and refrigerate for 1-2 hours, if you can wait that long… Store in an airtight container either in the fridge or at room temperature.
P.s. Here’s a bonus picture of Casey who also enjoys her peanut butter 🙂