26 Apr Date Sweetened Cranberry Granola Bars
Okay, so I kinda made too many promises in my last post… Apparently I said something about a french inspired recipe and I also promised to post said recipe the following week. Life(read school) got in the way, but I’m making up for it this week by sharing the recipe for these amazing date sweetened cranberry granola bars! It’s been a long time since I last made energy bars which is such a shame since they’re so easy to make, yet delicious.
As you may know by now I love dried cranberries and like to put them in everything(scones, cookies, waffles) so when I spotted Ashley’s chewy granola bars I knew I wanted to make a cranberry version of them. This is one of the few recipes I’ve tried for granola bars that actually hold together, even though the cranberries make them a little bit more difficult to cut nicely. I know you’ll love these granola bars because they require just a few simple ingredients, they’re easy to make and they taste amazing, especially because of the cinnamon. And the best thing about these bars is that the dates both act as a binder and sweetener!
- 1 3/4 cup GF rolled oats
- 1 cup chopped raw nuts (I used a mix of brazil nuts, almonds, hazelnuts and cashew nuts)
- 15 fresh dates (or 10-12 medjol dates)
- 3 tbsp unrefined coconut oil
- 1 tbsp nut butter (I used hazelnut)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 cup dried cranberries
- 2 tbsp chia seeds
- 1/2 tsp fine grain sea salt
- Preheat oven to 300°F / 150°C
- Pulse oats in a food processor for about 10 seconds until ground into a course meal. Toast on a baking sheet in the preheated oven for 15 min. Place the chopped nuts in the food processor and pulse until ground into a course meal with a few bits of more coarsely chopped nuts. Transfer the nut meal to the baking sheet with the oats in the oven. The nuts will be in the oven for about 10 min once the oats are done.
- Remove the baking sheet from the oven and let cool for 10 min.
- Line a square or rectangular pan with parchment paper and increase the oven temperature to 350°F /175°C
- Place the pitted dates in the food processor and mix until a smooth paste forms, takes about 1 minute. Add the coconut oil, hazelnut butter, vanilla extract and cinnamon and mix until evenly combined.
- Scrape the date paste into a medium sized bowl and add the toasted oats and nuts, dried cranberries, chia seeds and sea salt. Mix together and evenly distribute the mixture in the lined pan. Place a piece of parchment paper on top and firmly press with the palms of your hands to form an even compact layer.
- Bake for 8 minutes. Remove and let cool for 1 hour. Place in the fridge and let chill for at least 2 hours. Carefully transfer to a cutting board and cut into bars with a long sharp knife. Store covered in the fridge for 1-2 weeks.
They hold together very well when stored in the fridge but they're a little bit too delicate too wrap in foil and put in your handbag.