These granola bars are incredibly easy to make, you literally just need to toast the nuts and seeds, this is optional and then merely blend and refrigerate. The hardest thing is not to cut into them before they’ve had a chance to set in the fridge.
Perfect for snacks, morning or afternoon. And of course they can be vegan, gluten and refined sugar free. I find that it’s often the simplest of ingredients, given the proper care and attention that become the tastiest.
Healthy No Bake Granola Bars
Servings: 12 bars
Equipment
- 20cm square dish or baking tin
Ingredients
- 180 g dates
- 150 g rolled or jumbo oats use GF oats if your coeliac
- 130 g whole almonds or cashews, hazelnuts, peanuts
- 30 g desiccated coconut
- 30 g chia seeds
- 80 g nut butter
- 90 g honey use maple syrup if you're vegan
- 75 g dried fruit I used blueberries, soaked for 10-15 mins in boiling water
Instructions
- Pre-heat the oven to 180C Fan. Place the almonds and oats on a baking tray and bake for 10-15 mins. Do the same on a separate tray with the coconut and chia seeds, they take a mere 2-3 minutes so don’t take your eye off them. Cool, roughly chop the almonds. If your dates seem a little dry, soak them in boiling water for 20 minutes, drain. Blitz until you have a fairly smooth paste. Place into a bowl.
- Warm the honey or maple syrup and the nut butter in a saucepan, if you’re adding any spices add them to the pan. Heat until just simmering, pour into the bowl with date paste and stir. Add the oats, nuts, seeds and coconut. Give it a good stir.
- Line a square 20cm tin or dish with parchment paper and pour the mixture in, flattening and smoothing it. Cover and place into the fridge for 6-8 hours, or overnight. Cut into bars. store in the fridge or freezer.
Tips:
- Add either the zest of 1 orange zest or 1 tsp of cinnamon or ginger in step 2.
- Vary the fruit, use chopped dried apricots, dried apple, cranberries or pear.
- Omit the fruit and chocolate chips.
Clementine and Almond Cake
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