Who else loves granola bars in the summer? They are the thing that I always had growing up on road trips or as a late night snack after playing outside all day. Now that I am older, you can bet they are the first thing I pack before a long hiking trip.
Mountain Granola Bars
- 1 cup dates firmly packed (I used medjool)
- 1 1/2 cup rolled oats gluten free for gf eaters
- 1/2 cup roasted cashews or sub other soft nut like peanuts or macadamia nuts
- 1/2 cup roasted walnuts or sub other hard nut like almonds or pecans
- 1/4 cup dried blueberries or sub raisins
- 1/4 cup honey or sub maple syrup for vegan
- 1/3 cup sunbutter sub other nut or seed butter
- In a food processor or blender*, pule dates into very small pieces—a ball should start to form.
- Dump dates into large bowl. Add oats, cashews, walnuts, and dried blueberries.
- In a small saucepan over low heat, combine honey and sunbutter. Heat only until completely melted and smooth—do not boil!
- Carefully pour liquid mixture over the dried ingredients. Stir until completely combined—ensure that dates are broken apart and oats are well dispersed.
- Line a small pan (such as an 8x8inch baking sheet) with parchment paper (this helps the bars lift out easier—though not necessary).
- Dump mixture into pan and press until firmly packed.
- Let bars sit in refrigerator or freezer until very firm—about 15 minutes. Remove and slice into bars or desired size (I cut 12).
- Store bars in airtight container on counter for a few days, in refrigerator for a week or in freezer for a couple months.