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+ servings

Mountain Granola Bars

My homemade Mountain Granola Bars are healthy, easily customizable, made with only 6 ingredients, and perfect for all your summer adventures
Prep Time30 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Yield: 12 bars

Materials

  • 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

Instructions

  • 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.

Notes

*A food processor will work better here. If using a blender, scrape mixture as needed until desired texture is formed. I love my 7-cup KitchenAid food processor and strongly suggest investing in one if you don’t have one yet!

Nutrition

Calories: 211kcal | Carbohydrates: 28.1g | Protein: 6g | Fat: 10.1g | Saturated Fat: 1.6g | Sodium: 35mg | Fiber: 3.3g | Sugar: 16.6g