Today is a sad, grey Sunday here in Auckland with cloud cover and constant drizzle. One of those days when it’s good to curl up in front of the fire and read. But I am so bad at doing nothing as much as the idea appeals. But I am looking forward to my glass of wine and a few nibbles at 7pm when Adriano brings it into my study just before he starts cooking dinner. He cooks Friday to Sunday to give me a break and that’s when I do the baking for the week. And no, you can’t have him. He’s mine.
Not all granola bars have to be cooked but it can be difficult for them to stay together as a unit if they are not baked. So I figured I would make them into small balls and roll them in coconut and it worked. I used peanut butter as the binding ingredient because it does stick things together well and then added the usual rolled oats for the starch. The rest is flexible so I added raisins, almonds and chocolate chips but I can see this tasting good with cranberries and walnuts or pecans as well. Just make sure the pieces are not too big or they won’t incorporate into the balls very well.
Recipe: Granola Balls
- 1/2 C peanut butter (no added salt or sugar)
- 1/4 C honey
- 1 tsp lemon juice
- 1 tsp vanilla
- 1 pinch of salt
- 1 C rolled oats
- ½ C shredded coconut
- ¼ cup almond slivers
- ¼ cup raisins
- ½ cup dark chocolate chips
- 1 tsp cinnamon
- ½ tsp nutmeg
- Extra coconut
- In a large bowl mix the peanut butter, honey, vanilla, lemon juice and salt.
- Add the remaining ingredients and mix well.
- Take out about 1 dessertspoonful of dough, squeeze it together and roll into a ball. Rub some oil on your hands so the mixture sticks less.
- Roll the finished balls in some extra coconut.
- Place the balls in the fridge.
Preparation time: 10 minute(s)
Number of servings (yield): 18 balls