DIY Crunchy Peanut Butter

It was a drizzly Sunday and the last thing I felt like doing was going outside. There's always something new for me to try and cook, and with an impulse sainsbury's magazine purchase, I had some inspiration for a healthy dessert bar. These bars came out great, albeit a little rough around the edges. The recipe was in a feature about mufas, and the rest on the page are worth trying out as well. I'll give them a go later on. For now, something sweet that's also good for me. I'll take it.

Sesame, Oat, and Apricot Bars

They ask for crunchy peanut butter here; however, I didn't have any to hand, so I chopped up some natural roasted peanuts and mixed them in with my smooth peanut butter from the cupboard. DIY!


The particulars:

  • 75g crunchy peanut butter
  • 100g light brown sugar
  • 6 tbsp honey
  • 225g goat yogurt
  • 15 soft dried apricots, chopped
  • 3 tbsp sesame seeds
  • 3 tbsp pumpkin seeds
  • 225g oats
  1. Line a baking dish with parchment paper and preheat the oven to 375F.
  2. In a saucepan, heat up the peanut butter, sugar and honey together gently. When melted, stir in the yogurt, apricots, both types of seeds, and the oats.
  3. Tip into the dish and press down firmly with the back of a spoon. Bake for 30 minutes.
  4. Using a small, sharp knife, cut into 8 bars (or 16 squares) while still warm. Cool completely, then turn the bars out of the dish.

Lesson learned: It's okay if it doesn't look perfect in the dish. It will still TASTE perfect.