Homemade Granola Bars

4.96 from 22 votes

Perfectly sweet, soft, and chewy, these no-bake granola bars are naturally sweetened, gluten-free, and take just minutes to make.

Prep Time5

Total Time5

Course: Snack

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Ingredients

1 cup whole dried dates pitted
¼ cup maple syrup or honey
2 tablespoons coconut oil melted and cooled
3 tablespoons creamy nut butter all-natural is best
½ teaspoon vanilla extract
½ teaspoon sea salt omit if you are using salted nut butter
2 cups old-fashioned rolled oats
½ cup optional add ins chopped nuts, raisins, mini chocolate chips, dried fruit, sesame seeds, chia seeds, etc.

Instructions

Line an 8x8 square baking dish with parchment paper or wax paper.
If needed, cut the dates in half lengthwise and remove the pit. Unless your dates are incredibly soft, place them in a large heat-safe bowl and cover with hot water. Let soak for 5 to 30 minutes. Drain the dates, reserving the liquid.
Place the dates into a food-processor fitted with an s-blade. Process until a thick paste forms. Add in ¼ cup maple syrup, 2 tablespoons coconut oil, 3 tablespoons creamy nut butter, ½ teaspoon vanilla extract, and ½ teaspoon sea saltPulse until combined and creamy.
Add in 2 cups old-fashioned rolled oats and pulse until just combined and all the oats are moistened. If needed, add some of the reserved liquid from soaking the dates, 1 tablespoon at a time, until the mixture comes together.
If desired, add optional add-ins like chocolate chips, chopped nuts, etc. Pulse 1-2 times briefly to incorporate, but not breakdown the additions.
Transfer the oat mixture into prepared pan. Using another piece of parchment paper, press the mixture into the pan into an even layer. Place in fridge or freezer for 15 minutes until set up.
After chilling, use the parchment paper to lift the bars out of the pan. Cut into bars.
Store the bars in an airtight container, separated by layers of parchment paper. paper and stored in the fridge.

Video

Notes

Storage: Because these granola bars are made without preservatives, they are best stored in a sealed container in the refrigerator and enjoyed within 7 days of preparation. Be sure to separate layers with a piece of parchment paper.

Gluten-Free: Be sure to use gluten-free oats if needed.

Coconut Oil: If you do not have coconut oil, use extra nut butter instead or melted butter. Keep in mind the bars may be a bit more crumbly.

Nut Butter: Feel free to swap it out for sunflower seed butter or soy butter.

Note on Dates: Both dried pitted Deglet Nour Dates and dried Medjool dates work, just be sure they are pitted before processing. Avoid purchasing chopped dates, which are coated with sugar. Deglet Nour Dates typically need soaked a bit longer than Medjool dates to soften.

Oats: For a chewy texture, old-fashioned oats are best. If you only have quick-cooked, rolled oats, they can work in a pinch, but your bars may be on the softer side.

Nutrition