75grams (1/4 cup)agave nectaror honey for no-vegan
60grams (1/4 cup)creamy peanut butter
60grams (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.