We finally got round to fitting in Mathilde’s birthday treat (from way back in July). We’re heading off to the Big Smoke, to Theatreland to see Matilda The Musical. For stamina, for speed, for convenience I’ve made and packed super healthy granola bars for our road trip breakfast sustenance.
- 250g oats
- 440g pitted dates
- 100ml maple syrup
- 6 tbsp natural peanut butter
- 100g flaked almonds
- 50g pumpkin seeds
Spread the oats, pumpkin seeds and almonds on a baking tray and bake at 180C for 15 minutes, shaking half way through so they toast evenly.
Blitz the dates in a food processor with 200ml water into a paste. Melt the peanut butter and maple syrup together in a pan then stir in the puréed dates.
Tip the toasted oats into a large mixing bowl and stir in the dates and syrup mix.
Press into a lined square baking tin and press down firmly with the back of a spoon. Return to the oven (180C) for a further 15 minutes. Leave to cool and it into fingers.