If you know me, I love recipes that are easy and adjustable. This recipe fits the bill and it is very tasty. Plus, unlike other store bought granola bars, these are oil free, and gluten free. They are very quick to make and when paired with a glass of plant-based milk or dairy free yoghurt (I suggest the Daiya strawberry greek yoghurt) it is a match made in heaven.
You can also take these on a long road trip or on the plane, make sure to ditch the extra nut butter drizzle on top.
Ingredients (~10-12 bars)
- 1.5 cup oat flour (can be made by blending about 2 cups of gluten free rolled oats)
- 1 cup gluten free rolled oats (I use the bob red mill brand)
- 2 tbsp chia seeds + 1/2 cup water
- 1 cup dates
- 1/4 cup coconut sugar
- 1 tbsp hemp seeds
- 1/4 cup nuts (I used almond, pumpkin seeds, and pecans)
- 1/4 cup raisins
- A dash of vanilla essense
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ground ginger
- Optional: 1/4 vegan chocolate chips (if you want something more indulgent)
- 1/4 cup nut butter of choice to drizzle (I use sunflower seed butter)
- 1-2 tbsp shredded coconut to sprinkle on top
- Preheat the oven to 370F
- Chop up dates and soak in hot water for about 10 minutes till they are nice and soft
- Make a chia egg by combining the chia seeds with the 1/2 cup of water. Mix the chia seeds and water well and set aside for about 5 minutes till you get a thick gel consistency.
- In a bowl, combine the rest of the ingredients and mix everything well.
- After mixing the dry ingredients, drain the water from the dates and use a spoon or fork to mash the dates till you get a paste. I like to leave my paste a bit chunky but it is all up to you
- Once you are done with making the paste, add the dates and the chia egg to the dry ingredients and mix the dough together. I highly suggest using your hands to mix the dough to properly get everything to stick together. This step may take a while so just keep mixing till you get a giant ball.
- After you get one giant dough, place the dough on a baking tray lined with parchment paper. Then place another parchment paper on top, almost like a sandwich and using a rolling pin or whatever you roll with, roll the granola flat. Roll the dough till it is about 1/2 an inch thick.
- After you are done rolling this granola out, discard the top parchment paper and bake the granola bar for 25 minutes.
- If you chose to drizzle some nut butter on top, I recommend using the time the granola is baking to assemble the pipping bag. I generally place the nut butter in a ziplock bag and snip off one of the bottom corners with scissors to make a DIY pipping bag.
- When the 25 minutes are up, remove the granola from the oven, drizzle the nut butter on top and sprinkle the coconut flakes all over the granola
- Let the granola cool down before slicing into rectangles. When the granola cools down, the nut butter hardens so cutting and eating the granola is not as messy.
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