These healthy granola bars are perfect for the health-conscientious eater – they are even diabetes friendly!
Serving size: 1 bar Calories: 238 Fat: 9g Saturated fat: 1.2g Carbohydrates: 33.8g Sugar: 19g Sodium: 18mg Fiber: 6.2g Protein: 6.8g
1 1/2 cups rolled oats (gluten free for GF eaters)
1/2 cup raw almonds, walnuts or pecans, roughly chopped1 heaping (seriously) packed cup dates, pitted
2 Tbsp chia seeds
2 Tbsp sunflower seeds (roasted)
2 Tbsp flax seeds (whole)
1/4 cup honey
1/4 cup creamy salted natural peanut butter or almond butter
Optional Additions: Chocolate chips, dried fruit, other nuts, banana chips, etc.
If your dates don’t feel sticky and moist, soak them in hot water for 10 minutes then drain before processing. This will help hold the bars together better.
The oats and almonds can be cooked in a combi oven using convection mode at 350°F with 50% fan.
1. Toast your oats and almonds in a 350 degree oven for 13-15 minutes or until slightly golden brown.
2. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (mine rolled into a ball)
3. Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
4. Warm honey and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
5. Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13.)
6. Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
7. Remove bars from dish and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.