Rowan and I are always looking for new, healthy snacks for work and at home. I’m a what Rowan calls a ‘grazer’ and often eat smaller portions for meals, and end up snackish about two hours after I was once ‘full’. While fruit, apple sauce and yogurt are our go to snacks, particularly for work, we often eat store-bought granola bars as well. Knowing that these are not the best snack to be having, I wanted to look into creating homemade versions of the bars.
After a quick search, I found a highly customizable recipe from the Minimalist Baker, a now favourite blog for baking, and one that will be bookmarked (and likely referenced here) for a while.
Dana’s five-ingredient, no-bake recipe for granola bars was just what I needed. It is easily made to be gluten-free or vegan, and while we are neither, it’s nice to know the option is there should we want to share with friends (good luck friends, these are too tasty!)
I followed Dana’s original recipe almost to a ‘T’ minus a few substitutions.
Homemade Granola Bars
- 1 cup packed dates, pitted (I bought mine chopped already from Bulk Barn)
- 1/4 cup maple syrup (Dana notes you can use honey or agave nector)
- 1/4 cup peanut butter of your choice (You could substitute any nut butter)
- 3/4 cup roasted unsalted almonds, loosely chopped
- 1 1/2 cups rolled oats (gluten free for GF eaters)
- 1/2 cup dried cranberries
- Process your dates in a food processor or blender into smaller pieces. I purchased mine pre-chopped at Bulk Barn. Soak your dates in water for 10 minutes to maintain sticky consistency.
- Chop almonds into bite size pieces. How diced they are depends on your preference.
- In a small saucepan melt maple syrup and peanut butter together until blended.
- Mix oats, almonds, dates and cranberries in a bowl. Add Peanut Butter/Maple Syrup Mixture. Stir well.
- Line a 8×8 pan with parchment or wax paper to make it easy to life the bars out.
- Put in refridgerator or freezer for 30 minutes or until they do not fall apart when you eat them!