Our neighborhood recently got together to share ideas for pantry makovers and food storage. We had some great recipes shared. Some I think I could use in our family’s regular rotation, and others that I could survive on if the world was going to end. Even Linda’s “slurry” made from beans, rice, peas and corn could be palatable with the right spices. (Despite the nickname given to this dish, I give it high marks for long term storage and economy! You can store plenty of this product in a small space, and it only needed water and some spices.)
This No Bake Cookie in particular, shared by my friend Hollie, was my favorite. Given that most of my fun time in the kitchen involves cookie dough, this was a pleasant surprise.
I also modified her recipe to be half almond butter and half peanut butter and found that to be a great alternative flavor. Simple, sweet and fast.
- ½ cup Honey
- ½ cup creamy peanut butter
- ½ teaspoon Sea salt
- 2 cups Oatmeal
- Line a bread loaf pan with parchment paper.
- Measure oats into a medium size bowl.
- In a small saucepan bring honey to boil over medium heat.
- Boil for 1 minute.
- Add the peanut butter and salt.
- Stir until smooth.
- Immediately pour warm mixture over the oats.
- Working quickly, combine peanut butter mixture and oats.
- Transfer mixture to parchment limned pan and press flat.
- Let cool and cut into desired pieces.
- Shelf life: Room temp -2 weeks, Fridge: 4 weeks, Freezer: 6 months.