Easy Granola Bar

Easy Granola Bar

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INGREDIENTS

1 cup packed (200 g) dates, pitted (deglet nour or medjool)*
1/4 cup (84 g) honey (or sub maple syrup or agave for vegan option)
1/4 cup (64 g) creamy salted natural peanut butter or almond butter
1 cup (112 g) roasted unsalted almonds, loosely chopped
1 1/2 cups (135 g) rolled oats (gluten free for GF eaters)
optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.

INSTRUCTIONS

• Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (Mine rolled into a ball.)
• Optional step: Toast your oats in a 350 degree F (176 C) oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw - I just prefer the toasted flavor.
• Place oats, almonds and dates in a large mixing bowl - set aside.
• Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
• Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
• Press down firmly until uniformly flattened - I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
• Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
• Remove bars from pan and chop into 10 even bars (or 9 squares). Store in an airtight container for up to a few days. 

SOURCE: http://minimalistbaker.com/
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