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No-Bake Nutty Oat Bars
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Prep Time:
135 minutes
Cook Time:
15 minutes
Total Time:
150 minutes
Stevia-sweetened marshmallow oats - a no-bake delight!
Ingredients:
  • 3 cups quick cooking oats (not instant)
  • 1 cup raisins
  • 0.5 cup raw sunflower seeds
  • 0.33333334326744 cup raw pumpkin seeds
  • 0.25 cup toasted sesame seeds
  • 4 cups Homemade Stevia Marshmallow Crème (see recipe below)
  • 3 tablespoons unsalted butter
  • 2 tablespoons 2% milk
  • 0.5 cup natural smooth peanut butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 0.5 cup cold water
  • 2 (.25 ounce) packages unflavored gelatin
  • 0.66666668653488 cup Stevia In The Raw® Bakers Bag
  • 0.66666668653488 cup sugar
  • 2 tablespoons light corn syrup
Instructions:
  • Mix together the oats, raisins, and seeds in a bowl.
  • In a large, heavy saucepan over medium heat, combine Marshmallow Creme, butter, and milk. Stir with a heatproof spatula until the marshmallow is mostly melted.
  • Stir in the peanut butter, cinnamon, and vanilla extract until smooth. Remove from heat when a few lumps remain and stir until smooth. Add the oat mixture and combine all ingredients thoroughly.
  • Smooth the oat mixture evenly in the pan. Use lightly moistened hands to firmly press and pack it down.
  • Chill until the oat mixture firms up.
  • Slice the chilled oats into 3 wide strips using a sharp knife, then cut each strip into 8 bars. Enjoy cold or at room temperature.
  • Prepare the homemade marshmallow creme by sprinkling gelatin over cold water in the stand mixer bowl. Allow it to sit for a few moments.
  • Combine Stevia In The Raw and 1 tablespoon of water in a small bowl until it resembles a soft marshmallow consistency. Set aside.
  • In a sturdy medium saucepan, combine sugar, corn syrup, and 1/3 cup of water.
  • Heat the mixture over medium heat until it comes to a boil and reaches 225 degrees F on a candy thermometer, approximately 5 minutes.
  • Once the sugar reaches 235 degrees F (about 3 more minutes of boiling), pay close attention. When it hits 240 degrees F - the "soft ball" stage - after about 3 more minutes, promptly take the pot off the heat.
  • Begin to whip the softened gelatin on medium speed while delicately drizzling the hot sugar syrup down the side of the bowl in a slow, steady stream.
  • Pour in the stevia and vanilla extract. Beat on high speed for 5 to 6 minutes until the mixture triples in volume and resembles Italian meringue or stiff whipped cream. The creme will stream smoothly from the whisk in a thick column.
  • Transfer the Marshmallow Creme to a snug plastic container, seal it tightly, and keep it at room temperature for up to 2 days if not using right away.

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