Oatmeal Chocolate Square

Do ever need to pull together a snack fast for a playdate or you just really need something sweet but there is nothing to grab?  These squares are a very fast and delicious and hit the spot when you want a cookie or a chocolate bar kind of snack.  These disappeared quickly, mainly because I can’t pass the pan without cutting out a square.

For the base:

3 cups rolled oats

1/2 cup brown sugar

1/4 cup wheat germ

1/2 cup butter

1/2 cup corn syrup

In a large bowl mix oats, brown sugar and wheat germ. Cut in butter until crumbly.

Stir in corn syrup.

Pour mixture into a microwave safe (glass), greased 8 inch square pan. Spread lightly and microwave on high uncovered for 2 minutes.   Stir.

Press down firmly with a damp fork. Microwave uncovered on high for 2 minutes more until bubbly.

Now for the topping:

3/4 cup chocolate chips

1/4 cup smooth peanut butter

In a microwave safe dish, combine chocolate chips and peanut butter.  Microwave for about 1 minute, but stop part way through and stir, then continue heating. If not melted smooth microwave for 20 seconds at a time until melted smooth. Pour over oat mixture and let cool before cutting.


Once cooled cut into squares. Good luck with the self control!

Our next project is to give these a makeover so they are healthier and nut free so they are school safe for the lunch box.  We will work on that as soon as my little social butterfly has some free time at home to work on it with me.


Shreddies Breakfast Squares


These are a pretty good homemade cereal bar for a morning snack and would be great to take hiking or biking for when you need a little something.  I am not sure that my flavour combination went together well, but it was what I had on hand.  They didn’t look too pretty either since I did have a little problem cutting them, mainly because I couldn’t wait long enough for them to cool properly before cutting to have a taste.  I will make them again and be more patient next time.

Microwave about 1/2 to 3/4 cup (I used a little more than 1/2 cup) corn syrup (light or dark, I used dark because that is all I had) with 3/4 cup peanut butter (I used Kraft smooth variety) for 1-2 minutes on high.  Stir well until all melted and blended.



For the mix-ins I used a small Lindt dark chocolate and orange chocolate bar broken up along with 1/4 cup dried cranberries and  1/4 cup fine shredded unsweetened coconut.


Mixed that all in together with about 3 cups of Shreddies cereal.  Note: wait until PB mixture has cooled a little so it doesn’t melt the chocolate, mine pretty much melted.  Chocolate chips probably wouldn’t have melted, next time I will make sure I have some to use.


Press into an 8″ square pan, that has been sprayed with cooking spray, and let cool until solid and then cur into squares or bars.



Next time I make these I am going to try out some different mix-ins, I am not very fond of dried cranberries.  I think salted peanuts and chocolate chips would be tasty.  I will have to play around with the ingredients a little, I will let you know how it turns out!

Homemade Peanut Butter

Last weekend after making our crabapple jelly we made some peanut butter. It is very simple and there is nothing in it other than peanuts. No chemicals no high amounts of salt or sugar.

I just bought some roasted peanuts from the bulk food store, probably 3 cups.  The nuts were on sale and I think I spent under $3 and I probably got about 2-3 cups of peanut butter, a large size jar. If I bought a small jar of natural peanut butter it would have cost me between $6-$8 dollars depending on the brand.

No need for measurement as you are adding nothing, unless you want to. We added a small sprinkle of salt just for a little more flavour and it brings out the peanutty flavour a bit more. You can add a drizzle of vegetable oil if it seems little too dry or thick.  I think we drizzled in about a tbsp of oil.  You can add whatever you want, salt, sugar, honey. Try it out and see what you like best.

I just put the peanuts in the food processor and blitz and whirl until you have a smooth peanut butter.  Evie got to push the buttons.  You can stop whirling sooner if you want a crunch version.  Taste a little bit and season to taste, just until it is how you like it.

I took pictures of different stages so you will know that is what it is supposed to look alike and just keep going. The first time I tried this I didn’t let it go far enough and threw the peanuts out because I thought it was just creating chopped nuts. I wasn’t patient enough, I am usually impatient, and should have just let it go on further.

Once finished I place it in a glass jar in the refrigerator.  I have done this a few times now and it doesn’t get hard in the fridge and it has never separated on me either.

IMG_2203 2IMG_2204








Remember that crabapple jelly…


Peanut Banana Muffin-Cookies

These were the pre-karate snack last week.  Is it a muffin or a cookie, kind of both.  I need to tweak the recipe to cut down the sugar.


1/2 cup butter, at room temp

1 cup brown sugar, firmly packed (next time I will try with 3/4 cup)

3/4 cup peanut butter (the processed sugary kind), I used Kraft smooth.

2 eggs

3/4 cup ripe mashed banana

1 cup each white and whole wheat flour

2 tsp baking powder

Heat oven to 350F. Beat butter, sugar and peanut butter until light and fluffy.



Add eggs, mix well.


Add banana and mix well.

Combine flour and baking powder mixture and add to banana mixture.



Drop by tablespoon to lightly greased baking sheets.


Bake about 12-15 minutes.


Cool on wire rack.


Store in a container.  Will last at room temperature for a week, if you can stop eating them.  They get even better after a couple of days, moister and the peanut butter flavour really comes out.

Evie asked if we could try these with Soy butter next time, because then she can take them to school in her lunch bag.  We will give that a try and let you know how it turns out.