Super Seedy Granola Bars

Name: Super Seedy Granola Bars
Total time: 30 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 1 1/2 cups rolled oats ((gluten-free for GF eaters)); 1/2 cup raw almonds, walnuts, or pecans ((roughly chopped)); 1 heaping (seriously) packed cup dates ((pitted // deglet noor or medjool)*); 2 Tbsp chia seeds* ((see note)); 2 Tbsp sunflower seeds ((roasted or raw)); 2 Tbsp flax seeds ((ground or whole)); 2 Tbsp hemp seeds; 1/4 cup agave nectar or maple syrup ((or honey if not vegan)); 1/4 cup creamy salted natural peanut butter or almond butter; Chocolate chips, dried fruit, other nuts, banana chips, etc.

9-ingredient vegan and gluten-free granola bars loaded with 4 kinds of seeds: hemp, sunflower, flax, and chia! So healthy, naturally sweetened, and perfect as an on-the-go snack.

⏱️ 30 menit 🔪 Persiapan: 15 menit 🔥 Masak: 15 menit 📊 Sedang 👁️ 9 dilihat

👨‍🍳 Mulai Masak

Foto: Minimalist Baker — Minimalist Baker

Bahan-bahan

10 porsi

1 1/2 cups rolled oats ((gluten-free for GF eaters))
1/2 cup raw almonds, walnuts, or pecans ((roughly chopped))
1 heaping (seriously) packed cup dates ((pitted // deglet noor or medjool)*)
2 Tbsp chia seeds* ((see note))
2 Tbsp sunflower seeds ((roasted or raw))
2 Tbsp flax seeds ((ground or whole))
2 Tbsp hemp seeds
1/4 cup agave nectar or maple syrup ((or honey if not vegan))
1/4 cup creamy salted natural peanut butter or almond butter
Chocolate chips, dried fruit, other nuts, banana chips, etc.

Langkah-langkah

Toast your oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.
Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency (mine rolled into a ball).
Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13 // as original recipe is written // adjust if altering batch size)
Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
Remove bars from dish and chop into 10 even bars (as original recipe is written // adjust if altering batch size). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.