Healthy Almond Date Granola Bars Recipe

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Dates, honey, oats, almond butter, and almonds. That’s it! 

In case you couldn’t tell, I have a thing for granola bars and almonds. I’ve been on the hunt for a healthy, satisfying granola bar that combines a sweet chewy texture and the satisfying crunch of almonds. Folks, I’m happy to report I found the recipe that fits the bill.

These bars are a perfect concoction of sweet dates and honey mixed with oats, almond butter, and almonds. That’s only five ingredients. Compared to store bought granola bars that contain 20-plus ingredients that I can’t pronounce the names of, I’ll take these any day! Plus, these bars are no-bake so no oven is required. They’re a great breakfast or snack on-the-go, or even a healthy dessert treat. You’ll love them!

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This recipe makes 16 generously-sized bars, but cut smaller or larger to your heart’s desire.

Healthy Almond Date Granola Bars Recipe

Prep time: 20 minutes

Serves: 16 bars

Ingredients

  • 2 1/4 c. packed dates, pitted (I buy Trader Joe’s Fancy Medjool Dates and use the whole pack)
  • 1/2 c. honey
  • 1/2 cup almond butter
  • 2 c. chopped almonds, toasted or raw
  • 3 c. rolled oats

Directions

  1. Process dates in a food processor until well incorporated, shaping into a ball.
  2. Place oats, almonds and dates in a large mixing bowl.
  3. Warm almond butter in microwave for 30 seconds. Add honey to almond butter and warm an additional 30 seconds. Stir until well incorporated. Pour over oat mixture and then mix, breaking up the dates to evenly disperse.
  4. Once thoroughly mixed, transfer to an 9×13-inch baking dish lined with parchment paper. If you size the pan up or down, the thickness of the bars will increase or decrease.
  5. Press down firmly until uniformly flattened, using palm of hands. The more dense, the better!
  6. Cover with plastic wrap and let firm up in fridge for 30 minutes or freezer 15 for minutes.
  7. Remove bars from pan and cut into 16 even bars. Store in an airtight container or individually package with plastic wrap for easy snacking. Store in the refrigerator if eaten within a few days, or freeze to last longer.
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Mmm, look at those almond bits!

Attribution: The original recipe is from the Minimalist Baker. I tweaked the recipe by doubling the batch, adding additional dates, and cutting down some steps to reduce the number of bowls/pans used (less dishes, happier baker!).

 

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