Page 138 - 28_Days_of_Clean_Eating.sanet.cd

Cranberry, Cinnamon,

and Oat Bars Vegan

These homemade granola bars are great for tucking in your purse
or into lunch boxes. They call for homemade peanut butter, but
feel free to purchase natural peanut butter or almond butter at the
market if you are pressed for time.
Storage Tip: For convenience, you can make these no-bake granola
bars and keep them stored, wrapped snugly in plastic wrap and
tucked into zip-top freezer bags, in the freezer for up to 1 month.

¹⁄ cup coconut oil, plus 2 teaspoons ground cinnamon
³
additional for greasing ¹⁄ cup honey
³
2 cups uncooked old-fashioned ¾ cup Creamy Natural Peanut
rolled oats Butter (page 306)
½ cup dried unsweetened 1 teaspoon pure vanilla extract
cranberries

1. Coat an 8-inch baking pan with coconut oil.
2. In a large bowl, combine the oats, cranberries, and cinnamon.
3. In a medium saucepan, combine the ⁄ 3 cup coconut oil, honey,
1
and peanut butter. Cook over medium-low heat, just until
melted, about 5 minutes. Stir in the vanilla.
4. Pour the mixture evenly over the oat mixture, tossing well to
coat completely.
5. Press mixture into the prepared pan. Refrigerate the mixture for
3 hours, or until firm. Cut into bars. Store, wrapped with plastic
wrap, in the refrigerator for up to 1 week.
Serves 8. Prep time: 10 minutes. Cooking time: 5 minutes.
Total time: 15 minutes (plus 3 hours to chill).

Per serving: Calories: 374 Fat: 22.6g Saturated Fat: 10.1g Protein: 9.3g
Carbohydrates: 36.4g Fiber: 4.2g

Snacks 137