Mountain Granola Bars
My homemade Mountain Granola Bars are healthy, easily customizable, made with only 6 ingredients, and perfect for all your summer adventures
Yield: 12 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.
*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!
Calories: 211kcal | Carbohydrates: 28.1g | Protein: 6g | Fat: 10.1g | Saturated Fat: 1.6g | Sodium: 35mg | Fiber: 3.3g | Sugar: 16.6g