These Vegan No Bake Granola Bars have become my afternoon pick me up snack of choice. I think they are just great as a snack for work or a healthier school lunchbox treat.It contains no refined sugars and is packed with seeds for crunch and texture. I toasted the oats for added flavour and I think the addition of the cinnamon, vanilla and cocoa is essential. The original recipe from The Mimimalist Baker called for the addition of either maple syrup or honey which I omitted as I feel the dates add more than enough sweetness to the bars. You can play around with the ingredients, adding raisins or dried fruits like cherries, figs and cranberries to the mix. Or replace the seeds with some nuts of your choice. The options are really endless.
I love that these bars do not have to be baked. The bars will last for a few days in an airtight container – preferably in the fridge but I popped them in the freezer so they last longer. Just take them out as needed and they will defrost in less than 5 minutes.
I hope you enjoy them as I did!
- 1 ½ cups rolled oats
- 400g pitted whole dates
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- Good pinch of salt
- 1 heaped tsp cocoa
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ¼ cup nut butter of your choice
- Preheat the oven to 180 degrees C
- Spread the oats on a large baking tray and toast for 10 – 15 minutes until lightly toasted.
- Set aside and allow to cool
- Place the dates in a food processor and process it until it all comes together as ball (almost like making a dough in a food processor)
- Place the oats, dates, pumpkin and sunflower seeds, salt, cocoa, cinnamon and vanilla in a large bowl and mix (I find doing this with your hands the easiest way)
- Warm the nut butter over low heat while stirring
- Pour over the oat mixture and mix until well combined. You might have to add a tbsp or two of hot water to get the mix to stick together. Use your hands to mix if easier
- Once thoroughly mixed, transfer to an 20cm x 20cm square pan lined with plastic wrap or baking paper and press down until flattened
- Cover with plastic wrap and let it set in the fridge for about an hour to set and harden
- Once set, slice into 12 – 16 bars and store in an airtight container for up to a few days.