Peanut butter and oat slices

Drizzled with chocolate and spiked with peanut butter, these are extra-special crunchies. Sprinkle with toasted pumpkin seeds to add a little crunch and get your dose of zinc and magnesium at the same time.

Serves: 12

Preparation time: 10 minutes

Cooking time: 30 minutes


100g peanut butter
60ml apple juice
2 eggs
120g rolled oats
80g dessciated coconut
190g whole-wheat flour
50g linseeds
100g toasted pumpkin seeds
50g 70% dark chocolate
2 tsp (10ml) molasses


Preheat the oven to 180°C. Mix the peanut butter, apple juice, molasses and eggs together. Combine the rolled oats, coconut, whole-wheat flour and linseeds in a mixing bowl. Stir in the peanut-butter mixture. Press into a 20 cm x 20 cm pan lined with baking paper. Bake for 30 minutes or until golden. Leave to cool. Just before serving melt the chocolate. To serve, scatter with pumpkin seeds and drizzle with chocolate.

Recipe by Abigail Donnelly, courtesy of Mediclinic Family. View the magazine here.

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