My husband isn’t much for breakfast. At least, not if he has to sit down to eat it in the morning before heading out the door. But, if I make breakfast bars, wrap them up individually and have them right up front on an eye-level shelf in the refrigerator ready to grab, he’ll take one to eat in the car on his way into town and sometimes a second one goes into his briefcase for a mid-afternoon snack. I try to keep him supplied with Oatmeal-Peanut Bars. They’re quite nutritious and a good source of energy.
This weekend his morning energy bars will take on a new look.
I used heart-shaped cookie cutters to create chocolate-coated Oatmeal-Peanut Butter Pop Hearts for my special guy. I recommend chilling the hearts before coating them with melted chocolate. The chocolate will quickly set and the hearts will hold their shape.
I covered a couple of the Pop Hearts in dark chocolate. I will eat those. My partner hasn’t developed a liking for the rich, dark stuff. His Pop Hearts were dipped in milk chocolate. Melted Hershey bars.
While the Hershey bars were out on the counter, I made a dangerous discovery. Oatmeal-Peanut Butter mixture sandwiched between two halves of a chocolate bar turn into a devilishly good sweet treat.
You’ve still got time to make some no-bake Oatmeal-Peanut Butter Pop Hearts for Valentine Sunday to surprise all the special people in your life.
Happy Valentine’s Day!
Oatmeal-Peanut Butter Pop Hearts
- 2 1/2 cups old-fashioned or quick oats, divided
- 3 tablespoons flax seeds, ground
- 1 cup cornflakes or Special K, crushed
- 1 cup creamy or crunchy peanut butter
- 1/2 cup agave syrup or honey
Dump 1 1/2 cups oats into a blender. Whirl until oats become the texture of flour. Transfer oat flour to a large mixing bowl. Add remaining cup of oats, ground flax seeds, crushed cereal flakes, peanut butter and agave or honey. Blend will with a wooden spoon. The mixture will be heavy and thick.
Line a 9-inch square baking dish with waxed paper, allowing enough to come up over the sides of the dish. Press the oatmeal-peanut butter mixture evenly into the lined dish. Cover with foil and refrigerate for at least an hour.
Remove from refrigerator. Use the waxed paper to pull the chilled mixture from the dish. At this point, the bars can be cut into bars, or use a cookie cutter to create shapes.
To make pops, push a bamboo skewer or a lollipop stick into each shape. Set Pops on a waxed paper-llined baking sheet. Place in freezer for 30 minutes. Spoon melted chocolate over each. Chill until the chocolate is set. Transfer to a container and seal. Keep refrigerated.
- Dried fruit and finely chopped nuts can be added to the mixture.
- I’ve been using earth balance natural crunchy peanut butter with flaxseed. Sweetened just slightly with agave syrup, the flaxseeds lend Omega 3’s and slight flavor without being overpowering and the natural peanut butter doesn’t have to be stirred. I like it a lot.
- I have a coffee grinder that I use only for grinding spices and flax seeds.