When it comes to snacking, eating clean, and enjoying your nutrition in general, I am all about simple flavors, wholesome ingredients, salty-sweet and lots of crunch! That’s why these fantastically easy and delicious bars from the Minimalist Baker are right up my alley! Healthy, no bake granola bars with just 5 ingredients and a sweet, crunchy texture. Peanut butter and honey complement each other perfectly in this ideal portable breakfast or snack.
Healthy No-Bake Granola Bars
2016-10-11 11:01:24
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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.
Instructions
- 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 isn't necessary.
Adapted from The Minimalist Baker
Adapted from The Minimalist Baker
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