A tasty vegan sweet treat, perfect for the snacker on the move.
Ingredients
- 1⁄3 cup smooth natural peanut butter
- 1⁄4 cup coconut oil
- 1⁄4 cup pure maple syrup
- 1 teaspoon vanilla bean paste
- 1 1⁄2 cups rolled oats
- 1 1⁄2 cups rolled barley
- 1⁄4 cup amaranth
- 1⁄3 cup pumpkin seed kernels
- 2 tablespoons flaxseeds
- 1⁄3 cup chopped roasted
- salted peanuts
Instructions
PREHEAT oven to 160°C. Line two oven trays with baking paper.
STIR peanut butter, coconut oil, maple syrup and vanilla paste in a small saucepan, over low heat until melted and smooth.
COMBINE oats, barley and amaranth in a large bowl; pour in peanut butter mixture, stir until combined. Spread between trays in an even layer.
BAKE for 20 minutes, stirring once. Stir in pumpkin seeds and linseeds; bake for a further 30 minutes, stirring every 10 minutes, or until golden. Stir in peanuts; cool on trays.
STORE in an airtight container.
TEAM TIP: The crunch will keep in an airtight glass jar or container for up to 1 month. Serve topped with coconut yoghurt, apple, raspberries, nut or soy milk, then drizzle with extra maple syrup.
