Breakfast Bars

granola

Healthy, no bake granola bars with just 5 ingredients and a sweet, crunchy texture. Peanut butter and honey complement each other perfectly in this ideal portable breakfast or snack.

5 Ingredient No Bake Breakfast Bars

1 cup packed dates, pitted (deglet nour or medjool)
1/4 cup honey (or sub maple syrup or agave for vegan option)
1/4 cup creamy salted natural peanut butter or almond butter
1 cup roasted unsalted almonds, loosely chopped
1 1/2 cups rolled oats (gluten free for GF eaters)
optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.

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) Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw – I just prefer the toasted flavor. Place oats, almonds and dates in a bowl – set aside. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.) Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days.
**note**If your dates don’t feel sticky and moist, soak them in water for 10 minutes then drain before processing. This will ultimately help hold the bars together better.

Serving size: 1 bar
Calories: 217
Fat: 8 g
Saturated fat: 1 g
Carbohydrates: 31 g
Sugar: 19 g
Fiber: 4 g Protein: 6 g

Breakfast-Bars-Web-3

Coconut & Cranberry Nut Breakfast Bars

1 1/2 cups condensed coconut milk
250 grams rolled oats (not instant)
75 grams shredded coconut
100 grams dried cranberries
125 grams mixed seeds (pumpkin, sunflower, sesame)
125 grams natural nuts (almonds/hazelnuts/peanuts)

Preheat the oven to 130°C/gas mark ½/250ºF, and oil a 23 x 33 x 4cm / 9 x 13 inch baking tin, or use a throwaway foil one. Warm the condensed milk in a large pan. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute. Spread the mixture into the tin and press down with the spatula. Bake for 1 hour, then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely.

No Bake Date Squares (Vegan)
IMG_3537
Crust:
1.5 cups whole raw almonds
1.5 cups regular oats (for Gluten-free, use GF oats)
1/2 tsp kosher salt
10 Medjool dates, pitted and roughly chopped
1/4 cup coconut oil
Date filling:

25 Medjool dates, pitted and roughly chopped (~2.5 cups)
1/2 cup water

Line a square pan with two pieces of parchment paper going opposite ways. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit more oil if the dough is too dry. Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan. Grab your pitted and roughly chopped dates and water and process in the food processor until a paste forms. Scrape down the sides of the bowl often. (You can add a bit more water if needed, but you want the paste quite thick). Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even. Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

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