Peanut Butter Popcorn Oat Bars (Eatable Popcorn)
Peanut Butter Popcorn Oat Bars (Eatable Popcorn)
YIELD: approx. 15 bars
TIME: 1.5 hrs
In collaboration with Eatable Popcorn I’ve created delicious recipes in which I highlight their popcorn. In this recipe I’ve featured Poppin’ Merlot PB & J; chewy peanut butter popcorn with Merlot Jelly. These decadent but healthy oat bars are the grown-up version of the kids’ classic school snack.
Eatable Popcorn is a Toronto-based company that makes alcohol-infused popcorn. Their popcorn is 100% natural which means there are no artificial colours, flavours, preservatives and made with Ontario non-GMO kernels. They ship across Canada and the USA.
Click HERE to get $5 off on your next purchase of Eatable Popcorn or use my promo code: POPCORNCHEF
Ingredients
2 1/4 cups rolled oats
3 tbsp chia seeds
1/2 cup ground flaxseeds
2/3 cup dried mix berries (cherries, cranberries, blueberries, etc)
1/2 cup pistachios
1 cup natural peanut butter (must be natural peanut butter or else bars will crumble)
1/4 tsp sea salt
1/2 cup honey
1 tbsp coconut oil
2 cups Poppin’ Merlot PB & J Eatable Popcorn
For the top:
4 tbsp dark chocolate chips
1/2 tsp coconut oil
2 cups Poppin’ Merlot PB & J Eatable Popcorn
Preparation
Step 1:
Roast oats: Preheat oven at 350°F. Place oats on a baking tray lined with parchment paper. Bake oats for about 12-15 minutes or until golden brown, stirring occasionally. Remove from oven and set aside.
Step 2:
Mix dry ingredients in a large bowl: oats, ground flax seed, chia seeds, pistachios, sea salt and dried mix berries. In a small sauce pan add honey, natural peanut butter, coconut oil and place over low heat while stirring often until mixture is smooth. Pour warm peanut butter mixture and stir with dry ingredients. Fold in popcorn.
Step 3:
Line a 9x13 baking sheet with parchment paper and pour mixture. Spread evenly and press down firmly. Add remaining popcorn on top and gently press. Melt chocolate chips and coconut oil in a microwave safe bowl and heat for 20 seconds interval in microwave stirring in between until chocolate has melted. Drizzle on top of oat mixture. Place baking sheet in the fridge for 1 hour or until mixture has hardened. Cut into bars. Keep in fridge for up to 1 week or freeze up to 6 months.
