Description
These granola bars have simple, clean ingredients and aren’t as sugary as store-bought granola bars. They are easy to make and store nicely in the fridge or freezer.
Ingredients
Units
Scale
- 1 1/2 cups certified gluten free rolled oats
- 1 cup pitted Medjool dates*
- 3/4 cups dried apples, divided (get the soft dried fruit, not the crunchy apple chips)
- 1/4 cup dry roasted peanuts, salted, roughly chopped
- 1/4 cup raw buckwheat (can sub more oats or nuts)
- 2 tablespoons hemp seeds (optional)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg (optional)
- 3/4 cup natural unsalted peanut butter (only ingredient should be peanuts)
- 1/4 cup honey (or sub maple syrup for vegans)
- 1 teaspoon pure vanilla extract (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spread the oats onto a rimmed baking sheet. Allow them to toast for 10 mintues, stirring halfway through. Be careful not to let them burn.
- Grease a 9X9 baking pan with vegetable oil or coocnut oil and line with parchment paper. Set aside.
- To the bowl of your food processor add the dates and 1/4 cup of the dried apples. Process until a ball forms, or small bits remain. Set aside.
- Roughly chop the remaining dried apples, 1/2 cup.
- Add the toasted oats, chopped apples, peanuts, buckwheat, hemp seeds, cinnamon, and nutmeg to a large mixing bowl. Stir to combine. Add the dates. Use a firm spatula to work the dates into the oat mixture. I find it’s easiest to use my clean hands to really mix everything together.
- In a small skillet heat the peanut butter, honey, and vanilla extract together, stirring often, about 3 minutes. The mixture should be pourable.
- Pour the peanut butter mixture into the granola mixture. Use the spatula to mix everything until it’s well combined.
- Transfer the mixture to the prepared baking dish. Cover with another piece of parchment paper and use a flat-bottomed object, such as a measuring cup, to push the granola into the pan. You really want to get everything pressed in together as best as you can.
- Chill in the fridge for 30 minutes. Use the parchment paper to lift the granola bars out of the baking dish. Use a sharp knife to cut the bars into rectangles or squares. You can cut them into whatever size you prefer.
- Store the granola bars in an airtight container in the fridge for up to 1 week. Store them in the freezer for even longer. Defrost before eating.
Notes
* If dates are not sticky then soak in hot water for 10 minutes. Drain before continuing the recipe.
Adapted from my Seedy Buckwheat Granola Bars
