These healthy no-bake granola bars are the perfect breakfast or afternoon snack and will keep you satisfied until your next meal.
They are chewy, delicious and packed with good-for you ingredients.They are also vegan, gluten-free and refined sugar-free.
The sweetness comes from natural sweeteners: agave nectar and dates. These two ingredients also act as a glue that holds everything together.
The healthy no-bake granola bars are very easy to make. Heat up the agave nectar and peanut butter, add them to the dry ingredients, mix everything together and press the mixture into a pan. Let it refrigerate for a couple of hours or overnight, cut the bars and eat them.
I highly recommend toasting the oats, almonds and seeds. I know it’s an extra step, but the nuts will taste so much better after toasting and it only takes 10 minutes.
Process the dates in a food processor until they form a dough. If you don’t have a food processor, chop them very finely with a knife.
It’s very important to press the mixture into the baking dish really well with a spoon, a spatula or with your hands. Just cover the top of the granola bars with parchment paper so it doesn’t stick to your hands.
My favorite thing about these healthy no-bake granola bars is that you can get creative with flavors and ingredients. You don’t like cranberries? Use dried apricots or banana chips instead. Swap the peanut butter with almond butter or any other nut butter. Replace the agave nectar with maple syrup or honey if not vegan. It’s entirely up to you, as long as you keep the proportions the same.
Store them in an airtight container in the refrigerator for up to two weeks.
- Serves: 12
- Serving size: 50 g
- Calories: 179
- Fat: 7.5 g
- Saturated fat: 1.0 g
- Trans fat: 0.0 g
- Carbohydrates: 25.8 g
- Sugar: 13.4 g
- Sodium: 29 mg
- Fiber: 4.5 g
- Protein: 5.1 g
- Cholesterol: 0 mg
- 75 grams (1/2 cup) raw almonds, roughly chopped
- 150 grams (1½ cup) rolled oats (or gluten free rolled oat)
- 2 tablespoons flax seeds
- 2 tablespoons mixed seeds or sunflower seeds
- 140 grams (1 cup) medjool dates, pitted
- 2 tablespoons chia seeds
- 75 grams (1/4 cup) agave nectar (or honey for no-vegan)
- 60 grams (1/4 cup) creamy peanut butter
- 60 grams (1/2 cup) dried cranberries
- Preheat the oven to 180 degrees C (350 degrees F).
- Line a 20x20 cm (8x8 inches) baking pan with aluminum foil or parchment paper, leaving the foil to extend up the sides. This will make it easier to remove the granola bars from the pan. Brush lightly with oil to prevent sticking.
- In a food processor, coarsely chop the almonds.
- Spread the rolled oats, chopped almonds, mixed seeds and flax seeds on a baking tray and toast them for 10 minutes, until they are slightly golden.
- Transfer to a large bowl.
- Process the dates in a food processor until they become a ball.
- Add the crushed dates and chia seeds to the oats mixture.
- In a small saucepan over low heat, warm the agave nectar and peanut butter until runny.
- Pour over the dry mixture and mix well until everything is evenly coated and the dates are disperse throughout.
- Transfer the mixture to the baking pan and press down with a spatula or with your wet hands.
- Cover the baking pan with aluminum foil and put it in the fridge for at least 2 hours (better overnight).
- Remove the bars from the baking pan and cut into 12 even bars.
- Store the healthy no-bake granola bars in an airtight container in the refrigerator for up to 2 weeks.