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Nutty Fruity Peanut Butter Granola Bars

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As you know I bake everyday, it could be savoury it could be sweet. I’m slowly trying to get more organised and have some standard recipe’s that I pump out every week. So, lately I have been making Granola on the weekend for the family and its a big hit! But come Monday I’m always struggling to get the school lunch and snacks ready! So I was pretty excited to stumble upon Granola Bars! Again I love recipes that I can tweak and cater to my cupboard and this one is perfect. So please do the same and use what’s in your pantry

Love N Bakes Ms Fat Booty Bakes

Nutty Fruity Peanut Butter Granola Bars
Adapted from Minimalist Kitchen
Adapted Sprouted Kitchen
http://www.sproutedkitchen.com
http://www.amazon.com/gp/product/1607741148/ref=as_li_ss_tl?ie=UTF8&tag=sproutedkitch-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1607741148

1 1/2 cups old fashioned oats
2 cups corn flakes
1/2 cup mixed nuts
1/2 cup dried apricots chopped
2 Tbsp. raw cacao powder
2 Tbsp. chia
2 cups pitted dates (about 14 large Medjool dates)
1 cup maple syrup
1.5 cup natural peanut butter (or nut or seed butter of choice)
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp cloves powder
1 tsp nutmeg
pinch of sea salt
4 oz. white chocolate

Preheat oven to 180 degrees
Roast for 10 minutes the oats and nuts on a baking tray lines with baking paper. After 10minutes take it out, stir and put back in the oven for another 10 minutes. Once this is done place in a bowl and allow to cool.
Chop up dried fruit, dates and place in the bowl with oats and nuts. Add the cornflakes, chia and cacao powder and give it a good stir so all ingredients are blended.
On a low-med heat add maple syrup, peanut butter, cloves, cinnamon, vanilla and pinch of salt. Stir till it’s warm and runny.
Add to the dry ingredients and mix well. It should be a big sticky ball of fruit, nuts, spices and cornflakes. If its not this consistency you may need to add a bit more syrup.

Line a 8×8 pan with baking paper, press the mixture into tin so they are quite tight and flat. Freeze or refrigerate for about 1hour.
Once held together nicely lift side of baking paper and cut into bars.
They can be stored in an airtight container for a few day however mine never last that long!!

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