Granola Bars

5 from 7 votes

These no-bake Granola Bars are naturally sweetened, totally customizable, and packed with flavor. Add a chocolate layer for an extra treat!

Prep Time25

Total Time25

Course: Breakfast, Snack, Vegetarian

Cuisine: American

Keyword: granola bars

Servings: bars

Author: Chelsea Lords

Cost: $5.13

Equipment

8 x 8-inch baking pan
Parchment paper or aluminum foil
Small blender or a food processor
Hand mixer

Ingredients

1 cup packed pitted dates see note 1
1/3 cup creamy peanut butter
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 cup quick oats the one-minute kind
1 cup old-fashioned oats
3/4 cup roasted and salted pistachios coarsely chopped, see note 2
1/2 cup mini chocolate chips see note 3

Granola Bar Topping (Optional)

1 cup chocolate chips dark or milk chocolate
2 teaspoons coconut oil

US - Metric

Instructions

Line an 8x8-inch pan with parchment paper or foil, adding an overhang for easy removal. Don’t spray with cooking spray as it makes these bars greasy. Set aside.
Dates: (See note 1.) In a small blender or a food processor (I use the small Twister Jar and Blendtec blender.), pulse the pitted dates to create a very thick and sticky paste. This takes some patience; stir with a spoon and re-blend as needed.
Scoop out every last bit of the date paste and add to a large bowl. Add in peanut butter, maple syrup, and vanilla extract. Use a hand mixer to beat until combined.
Stir in the quick oats, old-fashioned oats, mini chocolate chips, and coarsely chopped pistachios. (If the pistachios and peanut butter aren’t salted, add a scant 1/4 teaspoon salt too.) Mix until thoroughly combined. If needed, knead the mixture with your hands to get a well-combined and incorporated mixture.
Transfer the mixture into the prepared 8x8-inch baking pan and very firmly press the mixture into an even layer. Use the bottom of a flat 1 cup measuring cup to help firmly press. Set aside.
Optional Chocolate Topping: In a large, microwave-safe bowl, combine the chocolate chips and coconut oil (measured when the oil is in a hardened state). Microwave in bursts of 15 seconds, stirring between each burst for 15 seconds, until melted and smooth. Pour melted chocolate evenly over the bars and tip the pan around to create an even layer of chocolate on top. Cover and refrigerate until the chocolate is completely set.
Using the parchment-paper overhang, remove the bars from the pan and cut into equal-sized bars. Store leftover bars in the fridge, covered, for up to 1 week.

Notes

Note 1: Here’s where to find dates in the grocery store. I typically use Sunsweet® or Natural Delights® dates. I like Deglet Noor best, but I also like Medjool. Make sure the dates are pitted. The dates should be soft enough that you can easily squish them or pull them apart to remove the pit by hand. If they aren’t this soft, you’ll want to soak them first:

How to soak dates: soak them in warm water until soft enough to remove the pit by hand (from 30 minutes to 2 hours). Drain well and remove any excess water before using in Granola Bars.

Note 2: For extra flavor (without extra effort), use roasted and salted nuts. If you only have raw nuts, you can quickly toast them in the oven (toast the oats while you’re at it!). Add the nuts (and oats) to a lined sheet pan and bake for 8–10 minutes at 350°F, stirring once. The nuts and oats should smell fragrant but not burned. If you aren’t using salted nuts, add a scant 1/4 teaspoon fine sea salt.

Note 3: If you’d like to keep these bars completely free of refined sugar, use sugar-free chocolate chips. Or swap out the chips for a different ingredient (use the same quantity and chop finely).

Storage: Keep leftover bars in the fridge, covered, for up to 1 week.

Nutrition