Tried and Tested Recipe: Peanut Butter and Choc Granola Bars

IMG_9802In my seemingly never-ending search for travel-friendly low-FODMAP snacks for my trips away for work, I came across a recipe for Peanut Butter Chocolate Granola Bars from Kate Scarlata – 

I decided this sounded like a great one to try out, and as per usual, I made a few changes.

Instead of the suggested all-natural peanut butter, I used the regular stuff I had in the cupboard, as I already had it on hand.

Instead of the mini sweet chocolate morsels (I am guessing that is a brand or certain way they refer to it in the US, so not sure if this counts as a actual substitution), I used dark chocolate baking chips.

And finally, I omitted the pumpkin seeds, simply because I forgot to buy them.

I may have been a bit of a silly and just threw all the ingredients in together, because as I was reading the recipe on my phone, I read the ‘just blend all these ingredients together’ photo caption higher up and kind of just rolled with it. It was only when I scrolled down that I saw there was an actual order to the way in which you are supposed to do the mixing – woops!

Regardless of this little mix-up, it all came together well in the end. I found the recipe quite crumbly as you can probably tell from the photos, but these are very yummy and very filling and so they are perfect for travel-friendly eating (as long as you remember they are crumbly and have something ready to catch the crumbs haha!).

If you like peanut butter, the peanut butter taste is really strong in these, so I definitely recommend them for PB lovers. Next time I make them I will use the all-natural variety as suggested and add the pumpkin seeds, just to see how that affects the taste, but I am pretty happy with my results for a first try 🙂

Thanks again to Kate Scarlata for the recipe –