A little birdie requested that we do a take on a healthy, wholesome granola bar — so we did. Not too sweet, full of wholesome ingredients, and yet still tastes like a treat. Did I forget to mention its also vegan? Get a quick boost to your mornings with this quick recipe to almond date & raisin breakfast bars!
When you wake up in the morning feeling like P. Diddy (or in any situation in relation) sometimes you don’t have the energy or time to make yourself a decent breakfast before heading out into your day. Luckily for you, we’re here to fix that. You can do these ahead, stack them in airtight containers, or wrap them individually in plastic. They also freeze well. So the next time you get out of the bed not feeling yourself or have to rush out the door, you’ll be grateful to know you got these baddies sitting in your freezer. They also are a saving grace to your boring yogurts! How great is that!
I drew some inspiration from a friend of mine’s mother. On a weekly basis, she would prepare these prune & flax breakfast bars so that we could have them as a snack for school or work — or be eaten as a pre-/post workout snack. They were tasty, soft, chewy, goes great with coffee in the morning and a perfect snack right off the bat filled with nutritional ingredients that are beneficial to you (also a great kickstarter to your days)! So here’s my post, paying homage to the many early mornings that were saved by heroes that don’t wear capes. If you’re reading this ma, kudos to you!
This recipe was also adjusted with adaptation to the “Smitten Kitchen” cookbook.
Prep Time: 10 minutes Cook Time: 20-25 minutes Yield: 16 ~ 2-inch square bars
- 1/2 cup chopped dried pitted dates
- 1/2 cup raisins
- 1 1/4 cup quick rolled oats
- 3 tbsps barley or whole-wheat flour
- 1/3 cup wheat germ
- 1/2 cup thinly sliced almonds
- 1/2 tsp table salt
- 1/4 tsp ground cinnamon
- 1/4 cup almond butter
- 1/4 cup olive oil
- 1/4 cup honey
- 1/4 tsp freshly grated orange zest
- 1/4 tsp almond extract
- Preheat oven to 350 degrees. Line an 8-by-8 inch pan in one direction with parchment paper, followed with another one going the opposite direction. This will create a parchment “sling” with the excess parchment going up the sides. This allows for easy removal once the bars cool (refer to picture below)
- Mix together the dry ingredients. In a large bowl, mix dates, oats, flour, wheat germ, almonds, salt, and cinnamon.
- Mix together the wet ingredients. In a separate bowl, mix the almond butter, olive oil, honey, orange zest, and almond extract until smooth.
- Pour wet ingredients over the dry. Stir together until the dry ingredients are evenly coated. Spead the batter in the prepared pan, pressing the mixture firmly into the bottom, edges, and corners to ensure they are molded to the shape of the pan (tip: use a ziploc bag or plastic wrap to protect your hands as you do)
- Bake the baddies. Throw the bars into the oven and bake for 20 to 25 minutes, until they’re brown around the edges (don’t be afraid to get a little colour on the top). Don’t be fooled by the bars — they’ll still seem soft and almost underbaked when you press into the center of the pan, but no stress —they’ll set once completely cooled.
- Cool and sling. Let the bars cool on a rack or in the fridge. After about 20 minutes you can use the “sling” we made to lift the bars and place them in a place to cool.
- Process. Once the bars are cool, use a serrated knife to cut the bars into squares, and the size of your choice. If they still seem crumbly, chill further in fridge for 30 minutes which will FULLY set the “glue”, then cut them cold.
adding images because words might just not be enough
and as always, keep it soigne.