I first had a go at making these bars over a year ago, at around the time I'd first discovered homemade smoosh bars. However my first attempt didn't go down so well and I attribute this to one critical factor- you must use roasted peanuts!! (ideally roast them yourself for 10 mins in the oven at 200C). My first attempt just tasted off and didn't have any oomph- roasted peanuts taste so different to raw peanuts with such a depth of flavour.
This time around I also left the mix a little more chunky and pressed some extra roasted chunks in to the top for good measure. I also changed some other ingredients up a bit and added a good dose of oats to the mix!!
I used a little sugar free strawberry jam and they were very sweet- indulgently decadently sweet, i'd even go so far as saying almost a little too sweet for me (almost... but not quite!) you could probably use fresh berry
puree instead for a slightly more subtle flavour or just use a little less jam...they will be perfectly sweet enough from the raisins.
You can use any dried red berries you wish, cherry or even goji if you are going for superfood factor- the sweetness of the jam should compensate for any tartness. This mix would also make a great raw crumble topping instead of packing it down into bars.
Recipe: PB&J granola no bake bars
Makes approx. 10 cubes
50g dried cranberries/cherries
80g roasted peanuts
50g oats (ground) 30g oats (unground)
20g chia seeds (optional)
½ tsp mixed spice
3 tbs sugar free strawberry or raspberry jam
Add raisins, 50g ground oats, chia seeds and spice to a food processor and process for a few seconds to a paste. Add the roasted peanuts, dried berries, jam and remaining oats and pulse until the mixture is sticky and chunky.
Pack the mixture into a suitably sized tin and press some extra peanut chunks into the top. Chill for an hour before slicing into squares. Alternatively you could form balls and roll in extra nuts.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.