Dry Ingredients:
2 1/4 cups rolled oats
1/2 cup whole wheat flour
1/4 cup cocoa powder
1 cup Splenda
1/4 cup milled flax seed
1/2 teaspoon baking soda
1/2 cup all-bran cereal
Wet Ingredients:
1 cup natural peanut butter
1 teaspoon vanilla extract
1 15oz can white beans
1/2 cup artificial honey
Additions:
1 1/4 cup chopped nuts (I used cashews and walnuts)
Method:
Preheat oven to 325 degrees F . Lightly grease one cookie sheet. In a large mixing bowl combine the dry ingredients. In the blender combine all the wet ingredients and purée (adding a little water until it forms the consistency of a thick smoothie).
Stir the wet ingredients into the dry ingredients. Mix well (i used my hands). Once mixed, add the nuts and stir (I again, used my hands)
Lightly press mixture into the prepared pan. Once the mixture is mostly pressed down, I covered it with wax paper and used a rolling pin to flatten it out even further. This makes it more like a granola bar. Bake at 325 degrees F for 30 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.
*You can use any combination of nuts, chocolate chips, raisins, etc. Plus you can even leave out the cocoa if you want just peanut butter flavor.
Just curious. what do the white beans do for the bar??
ReplyDeleteAdds protein and it makes it a softer granola bar instead of the crunchy ones. The beans take on the other flavors when puréed, so you can't even tell its in there. If you don't want to use beans you could probably use oil (less though) and you would get a crunchier bar. Does this make sense?
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