Peanut Butter Slices



  • 2 cups (500 ml) oats
  • ⅓ cup (80 ml) honey
  • ⅓ cup (80 ml) pitted dates, chopped
  • 5 tbsp (75 ml) peanut butter
  • 1 egg, beaten
  • ¼ cup (60 ml) sunflower oil
  • 1 tsp (5 ml) ground cinnamon or mixed spice
  • 1 tsp (5 ml) vanilla essence


Preheat the oven to 180 °C and lightly grease an 18 x 30 cm baking tin.

Place all the ingredients in a mixing bowl and mix until well combined.

Press mixture into the baking tin in an even layer and bake for 10-15 minutes or until golden brown and crispy.

Cut into 20 slices while they are still slightly warm. Allow to cool on a cooling rack and remove from the tin. Store in an airtight container for 3-4 days.

Serve 2 slices per person as a snack.


If pitted dates aren’t available, you can use raisins or dried cranberries.

Make sure you choose a good quality peanut butter that is lower in salt and sugar. Check the food labels and see page 12 for more detail on reading food labels.