I should be packing my clothes and doing other numerous things to prepare for our camping trip tomorrow. It seems that regardless of whether one camps in a tent or a trailer, the preparation for these types of vacations is labor intensive. But for some reason, I thought that creating a new recipe and blogging about it in the middle of all of that sounded better than hauling things out to the trailer. And really, all the items needed for making Red Mojitos were packed last night. So the most important things have already been accomplished, right? The other things like clothing and food can wait just a little longer.
Ever since I made the Granola Bars – Movita Style, I’ve had oatmeal on the brain. What I mean is, I keep thinking about all of the endless ways to make different types of granola treats with different ingredient concoctions. Simple, tasty, little treats that aren’t hugely time-consuming and that taste good.
Here’s today’s invention. Super easy but packed with flavor and texture. A perfect little snack or pick me up. They seem to hold together quite well and I think they would also be nice for traveling, hiking or mt. biking.
Peanut Butter Granola Bites
Preheat oven to °350 (Makes about 24 balls)
3/4 Cup Slivered Almonds
3 Cups Gluten Free Rolled Oats, heaping
Place the almonds and oats on a baking sheet covered with parchment paper. Toast in the oven for about 10-15 minutes or until you can begin to smell the oats and they are just slightly starting to turn color.
While the nuts and oats are roasting, measure out the following ingredients and set aside:
1/4 Cup Honey
1/4 Cup Dark Brown Sugar
1/4 teaspoon Sea Salt
2 teaspoons Pure Vanilla Extract
3/4 Jar of Gluten Free, Organic, Crunchy Peanut Butter
2 or 3 Squares of Semi-Sweet Baking Chocolate (Yes, it’s gluten and dairy-free), roughly chopped
Remove oats and nuts from the oven and pour into a large mixing bowl. Add the honey, brown sugar, sea salt, vanilla, and peanut butter. Stir well until all ingredients are combined. Quickly fold in chocolate.
Form into balls and place back on the parchment lined baking sheet.
Bake for 10 minutes, remove from oven and allow to cool (or, eat them hot…equally delicious!). Store in a plastic zipper back.