Most of us are constantly on the go. Our schedules are inundated with appointments, errands, car-pooling and, of course, work.
During those busy moments, it’s nice to have a grab-and-go snack to simplify life, (Hellooo, easy breakfast.)
The thing is, most store-bought granola bars that look healthy are loaded with high-fructose corn syrup and are lacking in nutrients. So much so that we wrote an entire article on the topic: Granola Bars: Real Food or Really Unhealthy? (Spoiler Alert).
You can avoid all that excess sugar and empty calories with these delicious, homemade granola bars. They’re easy to bake, simple to store, and a tasty addition to your diet!
Can I swap certain ingredients?
These granola bars are easily customizable. If you or your family don’t like a certain ingredient, swap it for another (e,g,, apricots for raisins or almonds for pumpkin seeds). Try to choose an ingredient with a similar consistency to the one you’re swapping… outside of that, the sky is the limit!
Can I freeze my granola bars?
Yes, absolutely you can freeze granola bars. When freezing them, we like to wrap each bar individually with waxed paper or parchment paper, (Scotch tape doesn’t stick to these papers, so use masking tape, rubber bands or yarn if you want to secure them.)
You can also use aluminum foil for a quick and easy option. We then store them in large, labeled Ziploc bags so we know which type of granola bar we’re getting and their shelf life. These bars freeze well for 2 months.
Kid-friendly or great for school lunches
Apricot bars are great for school lunches. If frozen, pull a bar out in the morning, put it in your kiddo’s lunchbox and it will be thawed by the time they’re ready to eat!Print
These energy bars are great for an on-the-go snack or breakfast. They’re easy to bake, simple to store and a delicious addition to your diet!
- Place dates in a bowl and cover with water. Allow them to sit in the water for 2-8 hours.
- Preheat oven to 325 degrees. Grease a medium to large baking dish with coconut oil.
- Remove dates from water and set water aside. Remove pits from dates. (We typically slice the date in half, similar to cutting an avocado, and remove the pit).
- Add dates to food processor. Pulse for 30-45 seconds. Add almonds to food processor and pulse until the almonds are chopped into crumbs. Scoop the mixture off the bottom and sides of the food processor to chop evenly. Add sunflower seeds and cashews to food processor and pulse until the nuts are chopped into crumbs and the mixture becomes a paste.
- Remove date and nut mixture from food processor and place in a large bowl.
- Individually add and mix remaining ingredients into the bowl. Mix ingredients thoroughly with your hands. If the mixture seems too runny, add more oats. If the mixture seems too dry, add leftover water that the dates soaked in.
- Bake uncovered for 23 minutes.
- Wrap individual bars with parchment paper and tie them with string for easy portability.
Nuts should be unsalted, with no oil added.
Quinoa can be substituted with shelled hemp seeds.
We recommend organic ingredients when feasible.
- Serving Size: 8 bars