Healthy 5-Ingredient Granola Bars

• Vegan
• Gluten free

• Produce

  • 1 heaping cup (~220 g dates, packed

• Breakfast Foods

  • 1 1/2 cups Rolled oats

• Condiments

  • 1/4 cup Maple syrup
  • 1/4 cup Peanut butter or almond butter, creamy salted natural

• Nuts & Seeds

  • 1 cup Almonds, roasted unsalted

Found on minimalistbaker.com

Description

Ingredients

• 1 heaping cup packed (~220 g) dates, pitted (deglet nour or medjool)*
• 1/4 cup (84 g) maple syrup, agave nectar, or honey if not vegan
• 1/4 cup (64 g) creamy salted natural peanut butter or almond butter
• 1 cup (112 g) roasted unsalted almonds*, loosely chopped
• 1 1/2 cups (135 g) rolled oats (gluten free for GF eaters)
• optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.

Directions

• Process dates in a food processor until small bits remain (about 1 minute). It should form a dough like consistency. (Mine rolled into a ball.)
• Optional step: Toast your oats (and almonds if raw) in a 350 degree F (176 C) oven for 10-15 minutes or until slightly golden brown. Otherwise, leave them raw - I prefer the toasted flavor.
• Place oats, almonds and dates in a large mixing bowl - set aside.
• Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
• Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
• Press down firmly until uniformly flattened - I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
• Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
• Remove bars from pan and chop into 10 even bars (or 9 squares). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isnt necessary.

Nutrition