Up your granola bar game with these simple, healthy no-bake bars. Packed with good stuff,these bars a great guilt-free snack. Not only are the almond butter and dates a tasty combination, they bind these chewy bars together perfectly. You can switch up the nuts and sub in chocolate chips for the cranberries if you want a more decadent treat. What are you waiting for? Go make a batch! -bvox
Almond Date Granola Bars
Inspired by Minimalist Baker
- 2 cups packed dates, pitted
- 2 Tbsp coconut oil
- 1/2 cup honey or maple syrup
- 1/2 cup almond butter
- 1 cup raw chopped almonds
- 1/2 cup raw sunflower seeds
- 3 cups rolled oats
- 1/4 cup wheat germ or ground flax seeds
- 1/4 cup coconut flakes
- 1/2 cup dried cranberries
- 1 tsp vanilla
- 1/2 tsp sea salt (I used Steph McVox’s vanilla sea salt)
Toast chopped almond and oats in a 350 degree oven for 15 minutes. After 10 minutes, add the sunflower seeds so that they get toasted for 5 minutes. You don’t have to do this step but it really adds a toasty nutty flavour.
While nuts are toasting, place dates in a heatproof bowl and cover with boiling water to soften them. After 10 mins, drain and chop finely.
Transfer to a large mixing bowl and add oats, nuts, cranberries, wheat germ, coconut, vanilla, and salt salt. Stir with a wooden spoon, incorporating the dates.
Warm coconut oil, honey, and almond butter in a small saucepan and pour over other ingredients. Stir quickly to evenly coat.
Transfer to a 9×13 baking dish lined with parchment or plastic wrap and use your hands or the back of your measuring cup to form the mixture tightly into the baking dish. Put them in the fridge to set for about an hour. Remove and cut into bars. Store in an airtight container in the fridge.
When hubby recently asked me to make some granola, I didn’t have it in me to make the ‘slow bake’ and ‘stir every 10 minutes’ kind. I had seen recipes for skillet granola and thought I would try that instead. So happy I did! Making granola in a skillet couldn’t be any easier; this batch took me less than 10 minutes to make. I simply tossed everything in the skillet and voila. This recipe is vegan and it can be adapted, naturally. If you like a buttery taste, you can sub the coconut oil for butter and the maple syrup for honey. Shredded coconut and sesame seeds are also good in this granola! -bvox
- 1 ½ cups old-fashioned (large flake) oats
- ¾ cup chopped almonds
- ¼ cup pepita (pumpkin) seeds
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp of cinnamon
- a pinch of salt (I used Steph McVox’s vanilla sea salt)
- ½ cup of dried cranberries
Heat coconut oil and maple syrup in a 12-inch skillet over medium heat and stir until melted together. Stir in nuts and cook, stirring, until golden, 2 to 3 minutes. Add oats, cinnamon, and salt and cook, stirring, until golden brown, another 3 to 4 minutes. Set aside to cool and stir in cranberries.
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