For a baking blog I sure don’t seem to be doing a lot of baking recently, BUT there is a long weekend up ahead and I’m heading north to visit my parents so there will be plenty going on soon!
Granola bars are my at work, morning dip pick me up. I’m a creature of habit, so at 10:30 exactly I’m looking for my second cup of tea and a cereal bar to tide me over until lunch. This week whilst doing my weekly food shop I decided I should try to make my own , rather than buy my usual (annoyingly expensive when not on offer) favourites.
The added bonus of making these bars is the left over popcorn!
These bars are a little different to any granola bars I’ve made in the past. A little more snack-y and a little less healthy, but surely more tasty. I’m on a bit of a popcorn kick at the moment, so that, combined with my quest to put peanut butter in to everything, led to the creationof these ‘granola bars’. I’ve tried to health them up a bit by throwing in some toasted pumpkin seeds, and I couldn’t call them granola bars if I didn’t have any oats, which I have also toasted here.
If you can believe it the chocolate on the top is the remains of my Easter chocolate melted down. For someone who loves chocolate as much as I do I don’t understand why it takes me so long to work my way through my Easter eggs!
Toast your oats.
All sorts of delicious ingredients going in here.
Popcorn Granola Bars
makes 16 small squares
1 cup oats
1/4 cup pumpkin seeds
1/2 cup honey
2/3 cup smooth peanut butter
3 cups buttered & salted popcorn (2tbsp unsalted butter + 1tsp salt/flor de sal)
1/3 cup chocolate, melted
Preheat oven to 180 degrees C
Line an 8inch x 8inch baking tin with tin foil and lightly oil.
Toast oats on a baking sheet for 10-15 minutes, until they take on a slightly golden colour.
Toast pumpkin seeds on a baking sheet for 5 mins
If making fresh popcorn, add 1 tbsp of oil and 1/4 cup of kernels into a large pan over a medium heat. When kernels finish popping pour into a large bowl and top with melted butter and salt.
Melt honey over a medium heat and bring to a boil. Add peanut butter and stir until a smooth consistency is reached.
Add toasted oats, seeds to the popcorn and pour over honey and peanut butter mixture. Stir to coat all ingredients.
Press mixture into the prepared tin with the back of a spoon, or using your fingers.
Cool for a couple of hours in the fridge before portioning up.
Drizzle with melted chocolate.