Peanut butter & honey crunch

• 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

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.

 

Print Recipe

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.

 

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