- 1 cup packed dates, pitted (medjool)
- ¼ cup honey (or sub maple syrup or agave for vegan option)
- ¼ cup creamy salted natural peanut butter, Sunbutter, or almond butter
- 1 cup roasted unsalted almonds, loosely chopped
- 1 ½ cups rolled oats, quinoa flakes, puffed rice or millet cereal (gluten-free for GF eaters)
- Optional additions: chocolate chips, dried fruit, mixed nuts, banana chips, vanilla, coconut flakes, etc.
- Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency.
- Optional step: Toast your oats in a 350 degree oven for about 15 minutes or until slightly golden brown. Otherwise, leave them raw.
- 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”x 8” dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. A loaf pan will also work and 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. It is best to keep them in the freezer to keep them fresh and thaw as needed.
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
Saturated fat: 1g