Hi there! I’m back! Life has been crazy busy these past two-three weeks! Thankfully, I just landed back home this morning and it feels good to be back for a week 😊 I’m excited to spend time with my family and eat all the croissants/pain au chocolat/bread/cheese I can find! Yes… I might gain 10 lbs in a week but who can resists super soft and buttery and melt in your mouth croissants? Not me! 😍 I will make sure to share pictures on my instagram all week long!
Today, I am sharing my soft peanut butter granola bar recipe! Because when life is busy, what’s better than having yummy granola bars ready to grab when you need a quick breakfast on the go or a snack in the middle of the day? These granola bars are also so easy to make! They are honestly my go to snack. I almost always have some in my freezer just waiting to be grabbed.
Oh! And did I mention those chocolate chunks? Totally a must for me to get my daily dose of chocolate 😉
Time for you guys to try them! If you do make the recipe, leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂
Soft peanut butter granola bars
Prep time: 5 minutes
Freezing time: ~30 minutes
Servings: 10-12 bars
- 1 cup soft peanut butter
- 1/2 cup honey
- 1 tsp vanilla extract
- 1 1/2 cups quick oats
- 1 1/2 cups rice kripies
- 1/3 cup 70% black chocolate chunks
- In a large bowl, mix well the peanut butter, honey and vanilla extract
- Fold in the oats, rice krispies and chocolate chunks
- Line a 9×9 inch pan with parchment paper and press the mixture down in it evenly
- Put the pan in the freezer for at least 30 minutes before taking it out and cutting into bars
- Store the individually wrapped bars in the freezer. They are ready to be grabbed! ENJOY 🙂
Hello there! Charlotte here, finally jumping on the food blog bandwagon! I have been reading food blogs for a while now and it’s been such a pleasure to try recipe after recipe and such an inspiration to read all the stories that come with all the yummy food posts.
After starting my master’s degree a little over a year ago, I found myself baking more and more. It is a way for me to relax and clear my head after a long day, or week, at the lab. I’ve been trying to come up with my own recipes and to be more creative, which is what led me to finally start this blog: to share my recipes, get feedback and push myself to continue experimenting and improving my baking skills.
Anyways! Enough bla-bla-ing. Let’s talk about the real topic of this blog post -> this delicious chocolate chip pumpkin bread! 🎃
To be completely honest, I grew up disliking fall. It meant the summer was officially over, rain was coming, days were getting shorter and the cold winter nights were approaching fast. But moving from Europe to Canada 5 years ago has given me a new appreciation for fall. Here, fall means beautiful red and orange leaves on the trees, Halloween, and pumpkin/pumpkin spice seem to be an inevitable staple wherever you go! So here I am sharing with my chocolate chip pumpkin bread recipe because what is fall without a moist pumpkin bread to devour when you get home after being drenched by the rain?!
I LOVE sugar! And chocolate. And maple. And candies… All healthy stuff right? 🙃 I do actually try to be somewhat conscious about what I put in my body. So this recipe calls for maple syrup instead of sugar, whole wheat flour instead of white all-purpose flour and coconut oil instead of butter. Of course I had to add chocolate chips (because chocolate is 😍) but this pumpkin bread can definitely be eaten guilt free!
Ok! Time to get in the kitchen now and for you guys to try it! If you do make the recipe, leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or use #mapleetchocolat
Chocolate chip pumpkin bread
Prep time: 20 minutes
Cooking time: 50 minutes
Servings: 10-12 slices
- 1 cup pumpkin purée
- 3/4 cup real maple syrup
- 1/3 cup coconut oil
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cup whole wheat flour
- 1 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips
- Preheat oven at 350F
- Mix together the pumpkin purée, maple syrup, coconut oil, eggs and vanilla extract
- In another bowl, mix the flour, pumpkin spice, baking soda, baking powder and salt
- Add the dry ingredients to the wet ingredients
- Fold in the chocolate chips
- Transfer the batter to a greased loaf pan and bake for about 50 minutes
- ENJOY! 🙂