• Peanut butter & honey crunch

    A tasty vegan sweet treat, perfect for on-the-go!

    COOK TIME 50 minutes | VEGAN

     

    INGREDIENTS 

    • 1⁄3 cup smooth natural peanut butter
    • 1⁄4 cup coconut oil
    • 1⁄4 cup pure maple syrup
    • 1 teaspoon vanilla bean paste
    • 1  1⁄2 cups rolled oats
    • 1  1⁄2 cups rolled barley
    • 1⁄4 cup amaranth
    • 1⁄3 cup pumpkin seed kernels
    • 2 tablespoons flaxseeds
    • 1⁄3 cup chopped roasted
    • salted peanuts

     

    METHOD

    PREHEAT oven to 160°C. Line two oven trays with baking paper.

    STIR peanut butter, coconut oil, maple syrup and vanilla paste in a small saucepan, over low heat until melted and smooth.

    COMBINE oats, barley and amaranth in a large bowl; pour in peanut butter mixture, stir until combined. Spread between trays in an even layer.

    BAKE for 20 minutes, stirring once. Stir in pumpkin seeds and linseeds; bake for a further 30 minutes, stirring every 10 minutes, or until golden. Stir in peanuts; cool on trays.

    STORE in an airtight container.

     

    FOOD TEAM TIP: The crunch will keep in an airtight glass jar or container for up to 1 month. Serve topped with coconut yoghurt, apple, raspberries, nut or soy milk, then drizzle with extra maple syrup.

     

    Peanut butter & honey crunch

    Cooking Time: 50 minutes

    Ingredients

    • 1⁄3 cup smooth natural peanut butter
    • 1⁄4 cup coconut oil
    • 1⁄4 cup pure maple syrup
    • 1 teaspoon vanilla bean paste
    • 11⁄2 cups rolled oats
    • 11⁄2 cups rolled barley
    • 1⁄4 cup amaranth
    • 1⁄3 cup pumpkin seed kernels
    • 2 tablespoons flaxseeds
    • 1⁄3 cup chopped roasted
    • salted peanuts

    Instructions

    1

    Preheat oven to 160°C. Line two oven trays with baking paper.

    2

    Stir peanut butter, coconut oil, maple syrup and vanilla paste in a small saucepan, over low heat until melted and smooth.

    3

    Combine oats, barley and amaranth in a large bowl; pour in peanut butter mixture, stir until combined. Spread between trays in an even layer.

    4

    Bake for 20 minutes, stirring once. Stir in pumpkin seed kernels and flaxseeds; bake for a further 30 minutes, stirring every 10 minutes, or until golden. Stir in peanuts; cool on trays.

    5

    Store in an airtight container.

     

    Made this peanut butter & honey crunch? Tag us @foodandhomesa #cookingwithFH on Instagram!

     

    ALSO SEE: 5 ways with baked oats

    5 Ways With Baked Oats

     

    Feature image: Aremedia

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