7 ingredient granola bars that taste like a raw brownie! No cooking is required other than toasting nuts and oatmeal—an optional step. Simple, naturally sweet and oh so delicious.

Ingredients

  • 1 1/2 cups Oatmeal (SG for gluten free consumers)
  • 1 cup raw nuts (roughly chopped // I used half almonds, half pecans) < /li>
  • 1 cup raw nuts
  • 2 cups pitted dates (soaked in lukewarm water for 10 minutes then drained)< /span>
  • 3/4 Cup Cocoa or cocoa powder
  • 1/4 cup naturally salted almond butter (or peanut butter)< /li>
  • 1/4 cup Agave nectar or maple syrup (or honey if not vegan)< /span>

Instructions

  • Optional Step: Toast your oatmeal and your pecans in 350 -176°F (176°C) oven for 15 minutes or until lightly browned. Otherwise, leave them raw – I prefer the grilled flavor.
  • Process nuts in a Food Processor until mass meal is achieved. Remove from the bowl and set aside.
  • Add data and process until small pieces remain (about 1 minute). It should form a “dough” consistency. (Mine rolled into a ball).
  • Add nut flour and cocoa or cocoa powder and combine cocoa with dates and process.< /div>
  • In a large mixing bowl, add the mixture and add the rolled oats and nuts (toasted) and stir in order to combine them. You may need to use your hands to fully incorporate the mixture.
  • Next , Heat the honey and almond butter in a small skillet over medium-high heat, until combined and pourable, 2-3 minutes. Pour over the brownie mixture and mix well with a wooden spoon. (I chose to put plastic bags over my hands and mix that way to better integrate the mixture.)
  • < span style="display: block;">Once well mixed, transfer to a 9×13 baking dish (or similar sized baking dish // adjust if changing batch size) lined with plastic wrap or parchment paper designed to be easy to lift. >
  • If using a 9×13 USE ONLY 3/4 of the pan to get it to the right thickness. Otherwise they will be too thin. Cover with parchment paper or plastic wrap and press firmly to even the top. Freeze for 15-20 minutes to harden.
  • Pull the bars out of the mold and cut into 12 equal measurements (or more if you prefer). Store them in an airtight container in the freezer or fridge to keep them extra fresh. They get a bit sticky at room temperature.
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