• Halloween, Homemade

    Food • By Patti Grandidge • 27/10/2016 • 0 comments

    I’ve been working with Quaker for a few months and my content directive for October centers around all hallows eve.

     

    I decided to come up with an ‘alternative’ oat-based recipe for October 31, read: a healthier interpretation of one of my favorite supermarket aisle finds. Spoiler alert, most candy you get while trick o’ treating ain't so sweet. There are some spooky ingredients lurking out there, fooling us like ghouls. Artificial ingredients and colorings, preservatives, and high-fructose corn syrup, just to name a few. I’m offering a homemade, 6 ingredient version of one of the usual suspects that you’re bound to find in that confectionary bag… Peanut Butter M&M’s.

     

    Now this, is a treat!

     

     

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    HOMEMADE PEANUT BUTTER M&Ms

     

    • 1/3 cup Quaker oats
    • 3 dates, pitted
    • ½ cup almonds
    • ½ cup roasted or salted peanuts
    • ½ cup creamy peanut butter
    • 1 cup milk, semisweet or dark chocolate for melting

     

     

    Pulse Quaker oats in a food processor until they’re ground into a powder-like consistency, it’s ok if small pieces remain. Add in dates and pulse again until only tiny bits remain.

     

    Take out oat-date flour mix and set aside.

     

    Put the almonds and peanuts into the food processor and pulse until they turn into a meal, it’s ok if small chunks remain. Add the peanut butter to the nut meal and pulse again until well combined.

     

    Slowly incorporate the oat-date flour mix back into the food processor until everything forms into a loose dough.

     

    Form small balls with the m&m dough, around ½ tsp in size. When done, place dough balls onto a parchment lined baking sheet and pop in the freezer for 30-45 minutes to harden.

     

    While the m&m dough is in the freezer, melt your chocolate - over a double boiler or in the microwave.

     

    Take out m&m dough from the freezer and ready them for dipping.

     

    To dip, drop the dough one at a time into the melted chocolate and make sure it’s fully coated. Pick up the dough with a fork and return it back onto the parchment lined baking sheet. Once all balls are covered, pop the baking sheet back into the freezer so that the peanut butter m&m’s can set.

     

    Keep m&m’s in the freezer or fridge until ready to serve.

     

     

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    Tags: Patti Grandidge, Food, Clusterph, Cluster, Halloween, Peanut Butter, Oats, Oatmeal, Chocolate, Manila, Quaker