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Wholesome Granola Bars

Adapted from minimalistbaker.com Super Seedy Granola Bars
Made with whole, unrefined ingredients, these bars are a high energy - wholesome snack for any time of day. 
Gluten free, dairy and refined sugar free
Prep Time20 mins
Time in freezer to firm up20 mins
Total Time40 mins
Course: Snack
Servings: 12 smaller bars or 8 larger
Author: Melissa Wetzstein | A Pure Life Nutrition

Ingredients

  • 1 1/2 cup rolled oats gluten free, optional
  • 1/2 cup buckwheat groats
  • 1/2 cup raw almonds roughly chopped
  • 1 cup soft dates
  • 2 tablespoons chia seeds
  • 2 tablespoons pumpkin seeds
  • 3 tablespoons hulled hemp seeds (hemp hearts)
  • 2 tablespoons ground flax seeds
  • 1/4 teaspoon fine sea salt
  • 1/4 cup pure dark amber maple syrup or raw honey
  • 1/3 cup creamy natural almond butter or sunflower seed butter

Instructions

  • Heat oven to 350℉. Pour oats, almonds and buckwheat groats onto a sheet pan, and toast until slightly golden, about 15 minutes. While toasting, process dates in the food processor or mini chopper until finely chopped and forms a paste. Mix together oats, almonds, buckwheat and seeds in a bowl.
  • Warm honey/maple syrup, and almond butter in a large pot over low heat, stirring until creamy and smooth. Add salt. Remove from heat and pour oat/seed mixture into pot. Add the date paste, and mix all ingredients together with a large spoon, until evenly coated throughout.
  • Transfer mixture to an 8x8" baking pan, lined with parchment paper (this will allow you to easily lift the bars from the pan before cutting).
  • Using a spoon or spatula, spread the mixture into the pan, using the bottom of a large glass or a book to press down, packing the bars tight. Chill in the freezer for 15-20 minutes or refrigerate until firm. Lift bars from pan using edges of parchment paper, and chop into 8 rectangular bars (or 12 smaller bars). 

Notes

Bars can be stored in an airtight container on the counter for a few days, or in the fridge for up to a week. To make them "nut free" use sun butter in lieu of almond butter, and substitute sunflower or sesame seeds for the almonds.