Peanut Butter Snack Bars

Every morning I get up, panic, throw on some clothes, rub a bit of toothpaste around my mouth and run out of the front door. There is absolute no way I’ve got time to stare at the toaster or wait for my Weetabix to get soggy. Recently I’ve been making smoothies the night before and leaving them in the fridge, but I think if you can drink it it’s not a meal. Or fruit, fruit isn’t a meal either!

While I’ve been taking part in a “Vegan For a Week” challenge I’ve decided to make more of an effort with my diet to make sure I’m not going to junk food it up then keel over and die. It’s surprisingly easy to fall into a processed vegan diet of bread, chips and Oreos. I’ve already made burgers healthy with super tall Sweet Potato Tofu Burgers topped with all manner of things. So now here’s my take on a healthy hand held breakfast.

They’re heathy because they’re packed full of seeds, nuts, grains and natural sugars. There’s so much protein in them I advise always carrying one in your bag to throw at the next person to say ” what but where do you get your protein!?” But chill out I know you don’t want healthy things to actually taste healthy, there’s chocolate and peanut butter in there as well.

I based the bars around a 86 Lemons’ Peanut Butter Breakfast Bars. She says breakfast, I say snack then I don’t feel bad about eating them at 3am. I’ve cut mine up and put them into individual bags in the freezer to keep them solid. You can keep them in the fridge but mine get banged about when I bolt out of the house so they need to be as hard as possible. peanut-butter-snack-bars.jpg

As you may have heard from my Facebook and Twitter (shameless plug, and what!?) I’ve taken up a Citizen Radio challenge to be vegan for a week. So this is the first recipe from my vegan week.

Has anyone else done this sort of challenge?  You a maniac bro?

Peanut Butter Snack Bars
Recipe type: Breakfast/ Snack
Serves: 12
Prep time:
Total time:
Adapted from a 86 Lemons recipe
  • 2 cups porridge oats
  • ¼ cup dark linseeds
  • ¼ cup sunflower seeds
  • ¼ cup sesame seeds
  • ¼ cup pumpkin seeds
  • ½ blanched almonds
  • ½ mixed nuts
  • ½ dark agave syrup
  • 1 cup crunch peanut butter
  • 65g vegan dark chocolate, broken up into small pieces
  1. Line a large dish with baking parchment.
  2. Add the oats, seeds, nuts, chocolate and agave into a large mixing bowl. Stir the mixture with a wooden spoon until everything is equally distributed.
  3. Add the peanut butter and mix through.
  4. Evenly spread the mixture into the dish and leave to set in the fridge over night, or in the freezer for 3 hours.
  5. Once firm cut up into 12 bars and store in the fridge/ freezer.

So what do you think?

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