No bake energy granola bars

Jul
2013
07

posted by on healthy, homemade, quick

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No Bake Granola Bar

I hunted this down from my friend Lily on Instagram and she was kind enough to share with us. Check out her guest post + recipe for these no bake goodies. I know I can’t wait to try this recipe! 

I tend to create my best recipes in a rush. A friend invited me for an early morning hike and I didn’t have time to go to a store and stock up on snacks, so in a frenzy I went through my kitchen cupboards. I saw a pack of dates that I got god-knows-when and came up with an idea to make granola bars. Oh and did I mention that my husband can’t stand dates? Well guess what, he loved the granola bars! And yes I did tell him the truth that there are dates in them   ̶ honesty is the best policy after all.

To make these you’ll need five ingredients and a food processor, yep that’s it. These energy bites are chewy, sweet, crunchy, sweet, salty and will keep you full for hours. Good luck with having just one (moderation, self control, what’s that?). Trust me, once you make these you’ll never buy granola bars in your life.

What you’ll need: 

  • ½ cup pitted dates (medjool or deglet noor) covered with warm water
  • 1 ½ cups organic rolled oats (not the instant kind)
  • ¼ cup reduced fat shredded coconut
  • 1-2 tbsp raw honey (or coconut nectar, maple syrup)
  • ¼ cup almond butter + ½ cup roughly chopped almonds (raw or roasted but unsalted)

Preparation:

  1. Turn your oven to 350 degrees and toast the oats and shredded coconut for 15 minutes.
  2. If you don’t have almond butter, I prefer making my own using the food processor. For ¼ almond butter, I use ½ cup roasted unsalted almonds with a pinch of salt. I let it run in the processor for about 3 – 5 minutes until it reaches the consistency of an almond butter and transfer it to a bowl.
  3. Without cleaning the processor, take the dates out of the water and process for about one minute until small bits remain and it all lumps into a ball.
  4. In a medium sized bowl combine the almond butter, dates and raw honey and pour over the toasted oats and shredded coconut.
  5. Mix everything with a spoon (don’t handle with hands since the mixture will be warm) and add the roughly chopped almonds in the end.
  6. Line a 8 x 8 pan with wax paper and pour the mixture, flatten the top and cover it with another sheet of wax paper.
  7. Refrigerate or freeze for 15, 20 minutes. When hardened, chop into 10 bars and keep it in airtight container or zip lock bags in the fridge or freezer.

Note: Nothing stops you from subbing almond butter with peanut butter, almonds for walnuts, adding chocolate chips, using gluten free oats …whatever you have in your cupboards.

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