Super Seedy Granola Bars
User Reviews
4.8
Super Seedy Granola Bars
Description
Super Seedy Granola Bars begin by toasting oats and almonds to enhance their flavor and crunch. Dates are processed into a sticky paste to act as a natural sweetener and binder. This date paste is combined with the toasted oats, almonds, and assorted seeds including chia, sunflower, flax, and hemp.
A warmed mixture of agave nectar (or honey/maple syrup) and creamy peanut or almond butter is poured over the dry ingredients and mixed thoroughly to distribute the sticky binder evenly. Pressing the mixture firmly into a lined pan and chilling allows the bars to set and hold their shape without being crumbly. The bars deliver a chewy, nutty texture with a balance of sweetness from the dates and agave.
Variations allow addition of dried fruit, nuts, banana chips, or chocolate chips to suit personal taste. The recipe includes guidance on soaking dates if they are dry to improve binding and a safety note about chia seeds for certain individuals.
These bars offer a convenient homemade snack option with wholesome ingredients, suitable for on-the-go energy and nutrition.
Ingredients
- 1 1/2 cups rolled oats (gluten-free for GF eaters)
- 1/2 cup almond roughly chopped, raw or walnut or pecan
- 1 heaping (seriously) packed cup dates (pitted // deglet noor or medjool)*
- 2 Tbsp chia seeds see note
- 2 Tbsp sunflower seeds (roasted or raw)
- 2 Tbsp flax seeds (ground or whole)
- 2 Tbsp hemp seed
- 1/4 cup agave nectar or honey if not vegan, or maple syrup
- 1/4 cup peanut butter creamy, salted, natural or almond butter
Optional Additions:
- chocolate chip other nuts, etc
- dried fruit
- nut
- banana chip
Instructions
- Toast your oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.
- 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).
- Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
- Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
- Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13 // as original recipe is written // adjust if altering batch size)
- Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
- Remove bars from dish and chop into 10 even bars (as original recipe is written // adjust if altering batch size). 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.
Notes
- Soak dry dates in hot water for 10 minutes before processing if they don't feel sticky, to help the bars hold together better.
- The recipe is adapted from a five-ingredient granola bar base and nutrition info is approximate.
- Chia seeds may pose swallowing risks for some; consult a doctor if concerned or substitute with another seed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10(bars)
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1bars | |
| Calories | 238 | 12% |
| Carbohydrates | 33.8g | 11% |
| Protein | 6.8g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 1.2g | 6% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 18mg | 1% |
| Fiber | 6.2g | 25% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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