8 Serves
40 Mins
Preheat your oven to 175°C and grease an 11x7 inch baking pan.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
50 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
132 mg / 1,250 mgPotassium
267 mg / 4,700 mgSodium
290 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
5 g / 28 gSugar
19 g / 50 gSaturated Fat
5 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 gCombine the peanut butter and butter in a microwave-safe bowl and heat for 30-45 seconds until fully melted, then stir to combine.
In a large mixing bowl, combine the oatmeal and the melted peanut butter mixture, then beat with an electric mixer for approximately 1 minute.
Peel the apple and chop it into small, uniform pieces, then fold them into the oatmeal mixture.
Transfer the mixture into the prepared baking pan and press it down firmly with your fingers to create an even layer.
Bake for 25 minutes or until the edges are golden brown, then remove from the oven and let cool for 10 minutes before slicing into bars.
7
g34
g6
g
Japanese
Indian