These granola bars have “all the things”—nuts, seeds, whole grains, dried fruit, protein . . . . They’re also perfectly customizable to whatever nuts, seeds, or other goodies you want to add in or swap out. In addition to having total control over what goes into them, they’re also more affordable than store-bought bars. Sure, you have to put in a bit of work at home, but you get to skip the extra convenience cost and make something even better.
As a no-bake granola bar, these are terrific to throw together anytime—especially the summer, when you don’t feel like using the oven. Simply blitz a few things up in the food processor, mixing everything together in a bowl, press into a dish, and let chill in the fridge before slicing. These can last for several weeks in the fridge (and even longer in the freezer). They’re a terrific make-ahead snack.
This version uses oats, but you can also try mixing in puffed grains such as quinoa, rice, and millet. If you have a nut allergy, swap out the almond butter for tahini or sunflower seed butter.
“All the Things” No-Bake Granola Bars
Recipe by Jessica Schroeder
Makes 12 bars
GF, SF, NFO
INGREDIENTS
- 250 g soft, pitted dates, roughly chopped
- 1–4 tablespoons of water, as needed
- 1/3 cup almond butter
- 1 teaspoon vanilla
- ½ cup LiveComplete unflavored protein powder
- ¼ cup (25 g) cacao nibs
- ½ cup (50 g) roasted pecans, chopped
- ½ cup (65 g) roasted pepitas
- 1 tablespoon (12 g) chia seeds
- 1 tablespoon (6 g) flax meal
- 2 cups (160 g) rolled oats
DIRECTIONS
- Line an 8 x 8 inch (20 x 20 cm) baking dish with parchment paper or plastic wrap. Also set aside 2 tablespoons each of the cacao nibs and chopped pecans for topping the bars.
- Blitz the chopped dates in a food processor until broken down. Add 1–2 tablespoons of water, as needed, to achieve a thick paste. This will depend on how soft your dates are.
- Add the almond butter and vanilla to the food processor. Process until combined.
- Add the protein powder, process, and add 1–2 tablespoons of additional water, as needed. You’re aiming for a thick paste, but it will become rather stiff once the protein powder is added. It should still be malleable.
- Transfer the date paste mixture to a large mixing bowl, and add the remaining ingredients. Using a spatula—or your bare hands—mix until all the ingredients are well incorporated. (I find it easiest to use my hands; it is a bit messy, but with a motion similar to kneading dough, you’re better able to mix everything together.)
- Press the mixture into the prepared baking dish. Wash your hands, and with your fingertips still a bit damp, even out the top. Scatter the reserved cacao nibs and pecans over the top and use the bottom of a measuring cup to press them into the top of the mixture.
- Chill in the fridge for at least 2 hours before slicing. When slicing, remove the square to a cutting board by pulling up on the sides of the parchment or plastic wrap. Slice into bars (cut down the middle, and then cut each half into 6 bars). Wrap each bar individually or store together in a large, covered container in the fridge (or freezer) to pop into a container or reusable baggie as needed.
