My every day snack right here. Homemade granola bars that fill your body with goodness.
These are based on this more chocolatey version (Paul’s fav), but this week I wanted seeds in my everything.
And don’t worry, you’re not going to feel like a bird after eating these. They taste delicious!
I sweetened them with pitted dates, maple syrup and almond butter. It’s a combination that’s dangerous and drinkable, but pure sweet perfection.
I was planning a weekend alone with these, but then Paul had his plans cancelled, so I guess I’ll have to share. Or make more.
Definitely need to make more…
Good thing these babies come together in less than an hour!!
Have a great weekend everyone! xx
- 1 1/2 cups rolled oats*
- 1 cup packed pitted dates
- 1/4 cup raw pecan halves
- 1/4 cup whole raw almonds
- 2 tbsp hemp seeds
- 2 tbsp chia seeds
- 2 pumpkin seeds
- 2 tbsp sunflower seeds
- 1 tbsp flax seeds
- 1 tsp cinnamon
- 1/2 tsp fine sea salt
- 1/4 cup honey or maple syrup
- 1/4 cup smooth almond butter
- Preheat oven to 350 degrees F.
- Spread rolled oats evenly on a baking sheet and pop them in the oven to toast for about 10 minutes, or until the oats become fragrant, shaking the sheet once in the middle of baking. When the oats are done, add them to a large mixing bowl and set aside.
- Line an 8 x 8-inch baking pan with parchment paper.
- Place dates in a food processor and pulse until a ball is formed. Transfer dates the mixing bowl with the toasted oats, the nuts, the seeds, cinnamon and the salt. Stir with a wooden spoon or your hands, making sure to evenly disperse the dates as much as possible throughout the rest of the ingredients.
- Bring honey (or maple syrup for vegan option) and almond butter to a boil over medium heat and pour over the dry ingredients. Stir everything together and make sure everything is well mixed.
- Transfer mixture to your prepared pan and press everything into the pan using a spatula so that you have a smooth and uniformly flat top.
- Top with a piece of plastic wrap, and pop them into the freezer to set for 15 minutes.
- Remove and cut into 10 bars.
- Store in an airtight container or wrapped in plastic wrap in the fridge for up to a week, or in the freezer for longer term storage.
Recipe adapted from these bars.
*For a gluten free option, use gluten free rolled oats