2 cups rolled oats
1/4 cup oat flour
1/3 cup roasted carob powder
3/4 cup natural peanut butter, creamy and salted
1/2 cup natural apple juice, unfiltered
1/4 cup maple syrup
2 tablespoons vanilla soy milk
This recipe is a modified version of Peanut Butter Breakfast Bars.
Preheat oven to 350 deg F. Grease a 7x11 glass baking dish. Mix the oats and oat flour in a medium bowl and set aside. In a 4 qt. nonstick pot, whisk together the juice, vegan maple syrup, soymilk and carob powder over med-low heat. Whisk constantly until steamy. Add the peanut butter and whisk until peanut butter is warmed and smooth. Remove from heat and stir in the oats/oat flour. Pour into the prepared pan and bake for 15 minutes. Loosen the sides with a spatula and cut into bars soon after removing from oven.
Note: to roast carob powder, spread on a lined baking pan (I use Reynolds Release) and roast for 10-12 min. Check after 6 min. (edges burn easily).