This simple recipe for Granola Bars happens to be gluten-free, oil-free, and dairy-free which makes them a super healthy option for breakfast or a snack.
Begin by removing the pit from the Medjool dates and soaking them in water for approximately 20 minutes to soften.
Preheat oven to 300°F. Line a 15 x 13-inch baking sheet and an 8 x 8-inch pan with parchment paper.
To make the granola, spread the oats, almonds, pistachios, pumpkin seeds, and chia seeds in an even layer on the prepared 15 x 13-inch baking sheet. Drizzle the coconut nectar over the nuts and seeds and toss to combine.
Bake until the oats turn a light golden brown, about 20 minutes.
Add the pre-soaked dates to a food processor and blend until smooth. Add the cooled granola mixture and pulse until everything comes together but still has texture.
Transfer the mixture from the food processor to the prepared 8 x 8-inch prepared pan and spread in an even layer with the back of a wet spoon.
Place the pan in the freezer for an hour. Take it out and cut it into 9 bars.
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Notes
Granola bar recipe tips
Don’t skip roasting- This step helps bring out subtle aromatic flavors that raw doesn’t provide.
Soaking the dates- In order for the dates to be soft enough to be blended in your food processor, the dates must be soaked for at least 20 minutes. A little longer is fine.
Sweetener- Good substitution options for the coconut nectar are maple syrup or date syrup.
Chilling process- As much as you will want to eat these right away, don’t skip the chilling process. They need time and a cooler temperature to help them hold together well.
Storage- Keep the bars individually wrapped in an airtight container in the freezer for up to 3 months.