A busy schedule requires quick and easy snacks that can be made ahead of time. However, many of these snacks are full of sugar and unpronounceable ingredients. This recipe takes about 25 minutes to make from start to finish and contains a few simple items.
This recipe makes about 12 bars
These bars are a little snap and a little chew.
1 1/2 cups quick oats
2 tbs honey
1 cup nut butter*
2 cups of your favorite mix of nuts, seeds, and dried fruit
1 tsp turmeric
10 pitted medjool dates
2 tbs coconut oil
*I say nut butter because the type that you use is completely discretionary. I try not to eat peanut butter as it is actually very hard to digest. My absolute favorite type of nut butter is the Nutzo brand. It has tons of nutritious seeds and nuts and such a good flavor!
Preheat oven to 350
Measure out oats onto a 9×13 baking sheet and place in the oven for about 5 minutes to warm and toast the oats. This helps the ingredients become incorporated and gives a better flavor to the bars. If you prefer thicker chewier bars, use a slightly smaller pan.
Pit and dice dates and add to your food processor or blender. Add nut butter and any nuts, seeds, and dried fruit you would like to incorporate. Add honey and coconut oil. Pulse until well-combined. There should not be any very large pieces.
Remove the oats from the oven and leave the warmed oats in the pan. Sprinkle turmeric over the oats in a thin sweeping motion. Here you can add any additional spices that you are craving, such as a dash of cinnamon or ginger powder. Wearing a heat-protective mit if necessary, toss grains with spices so they are evenly distributed. Be careful, the oats are hot!
Scoop the mixture you have made in the food processor over the oats and combine using a wooden spoon (or your hands if you like to get messy like me!).
Once thoroughly combined, press the mixture tightly against the bottom of the pan in one even layer. Once firmly packed, return the pan to the oven and cook for about 7 minutes. Test doneness by touching the top of the bars. They are done when the mixture doesn’t give under light pressure. I also like to peek at the bottom of the pan to see the color on the bars to be sure they have a nice golden color without any black or dark spots.
Leave on counter to cool for about 10 minutes (if you can wait that long). Cut into squares and serve. To make individual servings throughout the week, I use small pieces of plastic wrap or foil that make these easy to carry anywhere.
Something to think about:
This is an intentionally generic recipe. Using the same proportions you could make a variety of different bars
Here are some yummy combinations that could be easily subbed in for the nuts and seeds proportion of this recipe:
- Dried berries and chocolate
- Dried bananas and caramel (subbing caramel sauce for honey)
- Coconut and dried mango
- Walnut and Thai Chili (cutting honey in half and replacing wth chili)
- Basil and dried peach
Oh I could really go on and on and get weird with it, but I’ll leave the rest to your fabulous imaginations.
Do you have any must-try granola bar flavors? Share them with us below!