Oatmeal Chocolate Bars

I’m a huge fan of granola bars, oatmeal bars or any other snack that comes in a bar form.  I’ve made different bars before, and I always like the homemade one’s much more than the store bought one’s.  And you can pick your own flavors that go into it.

Also, how many times have you grabbed the organic or all-natural granola snack bar, and then turned it over to read the ingredients?  You’ll see some words that you have no idea what they are, or what they mean.  So what’s the best way to control what you put into your tummy?  Make it yourself!

These bars are great.  After we cut them up, we kept them in tupperware containers in the fridge.  I would take them to work for a mid-day snack.  By the time I would eat it at work, the chocolate would be slightly melty, and the granola would be soft.  Feel free to play around with different flavors of the dried fruit, or change the type of peanut butter.  There are so many varieties to be made.

Not only do these make great mid-day snacks, but they’re also a fantastic way to fuel up before a long run (or after)!  Maybe bring it with you when you’re traveling in the car, or a flight (it’s way better than those pretzels!).

Oatmeal Chocolate Bars
Adapted from: Eat, Live, Run

1 cup of honey
2 tsp maple extract
1/4 tsp salt
2 tbsp sugar
1/4 cup creamy sunflower butter (or peanut butter)
2 cups of oatmeal oats
1/2 cup shredded coconut
1/4 cup sunflower seeds
1/3 cup dried pomegranate seeds
1/4 dried currants
1/2 cup dried cherries
3/4 cup of chocolate chips

Combine honey, maple extract, salt, sugar and sunflower butter in a small saucepan.  Bring the mixture to a boil, and then simmer for 4 minutes while stirring it.

Add the oats, coconut, sunflower seeds, dried pomegranate seeds, dried currants,  dried cherries to a large bowl.  Once the honey-sunflower butter mixture is done cooking, add it to the large bowl.  Fold the two mixtures together.  Lastly, add the chocolate chips, but be sure to not melt the chocolate chips.

Grease a 9×12 inch pan, and then pat down the bar mixture.  Chill in the fridge for at least an hour, and then cut the bars into the pieces.

PB & Chocolate biscotti

I’ve made biscotti once while in undergrad- and I was surprised how easy it was.  Turns out, Sam has never had homemade biscotti- so I decided to make some one Saturday afternoon.  You can omit the peanut butter or swap out the chocolate chips for peanut butter chips, etc.  There are many variations of this delicious treat. 

PB & Chocolate Biscotti
Adapted from:Annie’s Eats Blog

3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, room temperature
3/4 cup creamy peanut butter
1 cup sugar
3 tsp vanilla extract
3 large eggs
1 cup mini chocolate chips

Preheat the oven at 350 degrees Fahrenheit.  Line a baking sheet with parchment paper.  In a medium bowl combine: flour, baking powder and salt.  Whisk together to blend.  In a stand mixer combine butter, peanut butter and sugar.  Beat on medium speed until the mixture is fluffy and smooth for about 1-2 minutes.   Add vanilla, and beat eggs in one at a time.  Turn the mixer on low-speed and blend in the dry ingredients until everything is incorporated.  Stir in the chocolate chips until they are evenly distributed.

Divide the dough in half.  Shape each half into logs, placing on the baking sheet about 3 inches apart.  Bake for 30 minutes.  Remove the baking sheet from the oven to let the logs cool for about 10 minutes.  Slice the logs diagonally into slices about 1/2-3/4 inches thick.  Lay the slice on the baking sheet.  Bake, turning over once, until the slices are slightly crisp, about 20-30 minutes.  Let the biscotti cool completely and then enjoy!