When I saw this recipe for oat energy bars from Potter’s Herbals and thought it would be a great after school snack for the boy. I am always on the lookout for easy foods for him in the after school hours when he would happily eat everything in the fridge. I was interested to read about the properties of Potters Herbals Malt Extract and finding out about the slow release of the sugars in malt extract mean that this recipe is a perfect energy choice.
Potter’s Herbals Malt Extract a traditional, nutritious and versatile malt extract. Can be spread on bread and toast, added to cereals, used as a replacement for refined sugar in bread, cakes and general cooking, or taken by the spoonful as part of a balanced diet and healthy lifestyle.
- Made using pure barley extract.
- Free from artificial colours, flavours and preservatives.
- Sugar in Potter’s Herbals Malt Extract is in the form of maltose, which converts to glucose during digestion. Glucose is stored as glycogen, which can be readily converted back to glucose for sustaining blood glucose levels and energy release.
- Prepared by low temperature concentration to preserve the natural ingredients in an easily digestible form.
Potter’s Herbals orange, raisin and cranberry oat energy bar
This protein packed energy bar has the citrus zing of the orange, combined with the sweetness of the dried fruits and the nutty tang of peanut butter. The malt, peanut butter and oats all create a slow release energy bar that will keep you energised throughout the day.
Makes: 12 Prep time: 10-15 minutes, plus cooling Cook time: 20 minutes
100ml orange juice
75g stoned medjool dates, chopped
50g dried cranberries
75g Potter’s Herbals malt extract
75g peanut butter
150g porridge oats
50g pistachios, chopped
1 Preheat the oven to 180C, 160C fan, gas 4. Grease and line a 20cm square tin with baking paper.
2 Place the orange juice, dates, cranberries and raisins into a pan, bring to a gentle simmer and cook over a low heat for 5 minutes. Pour into a food processor and whizz until smooth. Pour into a bowl then stir in the malt, peanut butter and porridge oats until combined and sticky. Stir through the pistachios and spoon into the lined tin.
3 Flatten down with a spoon and bake for 15 minutes, until just golden around the edges. Remove from the oven and immediately score into 12 energy bars, then leave fully to cool in the tin.
4 Once cool remove from the tin and place onto a chopping board. Cut into bars. These can be kept in an airtight container for up to 4 days.
Tip: For an added treat, you can stir 100g white chocolate chips/chopped white chocolate into the mixture.
I substituted a few ingredients in my bars as I found I didn’t have raisins so added cherry’s and currants instead. We didn’t add the nuts as the boy is not keen and I think my next batch might have to include banana chips as they are one of the boys favourite. My finished Potter’s Herbals cereal bars smelt amazing and tasted even better, they certainly went down well with the boy who loved the peanut buttery taste.
I was sent malt extract to try out this recipe, and would recommend it as a better alternative to refined sugar. Potters Herbals range can be bought online, or in Waitrose, Boots, Holland and Barrett and health food stores. Visit their website for more information.