Homemade Granola Bars
I’m a big fan of granola bars. They are perfect for quick snacks when I am at work. Granola bars are a great way to pack in lots of healthy ingredients like oats and nuts. The big problem with store-bought granola bars though is that they are also often loaded with a lot of bad stuff like sugar and/or corn syrup! Yuck, do not want! Once you start looking at the ingredient list, you quickly realize that they aren’t very healthy.
So, I’ve been making my own granola bars! I discovered these homemade granola bars last year and have been making them on and off ever since. What I love about these bars is that they don’t require too many complicated ingredients! In addition, they do not contain any butter and are sweetened with dates instead of sugar. And best of all? They are no-bake! I’ve made some changes to the original recipe to tweak it to what I want and as you will see, there are lots of ways you can customize these bars to fit your needs!
Homemade Granola Bars
- 1 cup packed pitted dates (I use medjool)*
- 1 1/2 cups rolled oats
- 1/2 cup sliced almonds
- 1/4 cup honey (or maple syrup or agave)
- 1/4 cup creamy almond butter (or peanut butter)
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- optional addins: chocolate chips, dried fruit, shredded coconut, other nuts, banana chips, etc.
- Add the dates to a food processor and blend until only small chunks are left.
- Add the blended dates to a bowl along with the oats and almonds and set aside.
- Add the honey, almond butter, coconut oil, and vanilla to a small saucepan and heat over medium low heat until melted, stirring occasionally, about 1-2 minutes.
- Pour the mixture over the oats and dates. Stir together, breaking up the blended dates, until well-combined.
- Line an 8×8 baking dish with parchment paper with some excess hanging over the sides (for easy lifting later). Add the granola mixture and spread into an even layer with a spatula or clean hands. Cover with foil or plastic wrap and let chill for at least 1-2 hours. Slice into bars. Store leftover bars in the fridge or freezer.
In regards to the dates, I strongly recommend using dates that are sticky and moist as this will help the bars stay together better!
Recipe adapted from Minimalist BakerAll images and text ©