Healthy 5-Ingredient Granola Bars

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Batch of Healthy 5-Ingredient Granola Bars on a parchment-lined cutting board

John and I kind of have a thing for granola bars. It started when we discovered the glory that is Trader Joe’s Apple (Pie) Bars. Then, we got into more basic versions with rolled oats. But somewhere along the line we got suspicious of the ingredients – namely high fructose corn devil – and strayed away from them altogether.

However, sometimes you really just need a snack that has some serious staying power. And being that this is Minimalist Baker, you know I wanted something simple. Enter: The 5-Ingredient (No-Bake) Granola Bar. Things are getting seriously minimalist right now.

Spoonful of oats and bowl of dates
Toasting rolled oats on a baking sheet

How to Make Granola Bars

The base for these bars is dates – the natural sweetener supah powah. Then we add almonds, oats, peanut butter, and maple syrup (or honey or agave) and mix it all together!

That’s it. Just 5 ingredients, no baking involved (unless you want to toast the oats and almonds) and they’ll keep in the freezer for-ever (that is, if you can resist them for that long).

Oats, almonds, and peanut butter for making healthy granola bars
Pouring warm peanut butter honey mixture into dry ingredients


If you can’t jive with peanut butter simply swap in almond, sunflower or another nut/seed butter. To keep these vegan, stick with maple syrup or agave instead of honey. And to keep them gluten-free, use GF oats. Simple, customizable, delicious!

Stirring together ingredients for homemade Peanut Butter Granola Bars
Baking pan and stack of simple healthy homemade granola bars

Speaking of delicious, these little guys are dreamy.

Simple flavors, wholesome ingredients, salty-sweet and lots of crunch. I made a batch last week and am already down to one-quarter of ONE bar. How I exercised the self control to save one quarter of a bar is beyond me. But by tomorrow it likely won’t be there, if I know myself at all.

Cutting board with a batch of our Healthy Granola Bars recipe

These really are the perfect bar for a hearty snack because they keep you full for hours and don’t provide a sugar overload. Plus, they pack in plenty of healthy fats from the almonds and peanut butter, and lots of fiber from the oats. Afternoon and mid-morning snack, solved.

Tall stack of our healthy granola bars

More Granola Bar Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Stack of homemade Granola Bars for delicious gluten-free vegan snacks

September 23, 2016: Video added and recipe updated to include slightly more dates so the bars stick together more easily. 

Healthy 5-Ingredient Granola Bars

Healthy, no-bake granola bars with just 5 ingredients and a sweet, crunchy texture. Peanut butter and maple syrup complement each other perfectly in this ideal portable breakfast or snack.
Author Minimalist Baker
Cascading stack of Vegan Granola Bars made with almonds and oats
4.83 from 599 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10 (bars)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1 heaping cup packed dates (pitted // deglet noor or medjool)*
  • 1/4 cup maple syrup or agave nectar (or honey if not vegan)
  • 1/4 cup creamy salted natural peanut butter or almond butter
  • 1 cup roasted unsalted almonds (loosely chopped // see instructions for roasting nuts)
  • 1 1/2 cups rolled oats (gluten-free for GF eaters)
  • Chocolate chips, dried fruit, nuts, banana chips, vanilla, etc. (optional additions)


  • 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 (and almonds if raw) in a 350-degree F (176 C) oven for 10-15 minutes or until slightly golden brown. Otherwise, leave them raw – I prefer the toasted flavor.
  • Place oats, almonds and dates in a large mixing bowl – set aside.
  • Warm maple syrup (or agave or 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 8×8-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 // adjust size of pan if altering batch size).
  • 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 // as original recipe is written). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.



*Although not ideal, if your dates don’t feel sticky and moist, you can soak them in water for 10 minutes then drain before processing. This will help them blend better and hold the bars together better. But ideally, you can find fresh, sticky moist dates.
*Nutrition information is a rough estimate calculated with maple syrup and unsalted peanut butter.

Nutrition (1 of 10 servings)

Serving: 1 bar Calories: 231 Carbohydrates: 33.9 g Protein: 5.8 g Fat: 9.7 g Saturated Fat: 1.2 g Polyunsaturated Fat: 2.47 g Monounsaturated Fat: 5.45 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 30 mg Potassium: 332 mg Fiber: 4.4 g Sugar: 20.7 g Vitamin A: 33 IU Vitamin C: 0 mg Calcium: 61.72 mg Iron: 1.25 mg

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Reader Interactions

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My Rating:

  1. Judy Jones says

    Made these for my boys last night and they have devoured half of them in one sitting this morning, so clearly a winner! I used walnuts instead of almonds (cus that’s what I had in the cupboard) and almond butter (cus yum) and a few more dates than stated as had a few left over from the stated amount and it seemed a shame not to throw them in. Love the versatility of these kinds of recipes, thank you minimalist baker for another blinder.

    • Support @ Minimalist Baker says

      Hi Ana, other readers have had success adding their favorite protein powder to these!

  2. B says

    So delicious and satisfying. My husband even likes. I made it as directed with agave. Tonight is my second time making it and is definitely a go to for me. My neighbor loves it too. Thank You!!

  3. Vee says

    I tried this recipe but with a minor change, and it turned out SO good! Disclaimer: I quartered all amounts because I was low on almonds.
    The only recipe change was replacing healthier sweeteners with brown sugar (not packed) as this is what I had (I added some water to the pot to compensate for dryness). The almonds and oats were roasted per suggestion. I put it in a 4×4 inch dish lined and covered with parchment paper.
    It’s currently cooling but I tried some from the spoon amd let me tell you, the combination of flavours was immaculate.
    I would recommend the recipe to anyone looking for a relatively healthy and very tasty granola bar.

  4. Leila says

    hey there!
    this recipe looks absolutely lovely:) do you think I can still take them on my trip where the bars won’t be in the fridge, but hopefully eaten?
    thank you!

    • Support @ Minimalist Baker says

      Aw, thanks Leila! They get a little soft at room temperature, so the texture is best when stored in the refrigerator! But they will still be tasty and keep okay =)

    • Fatima says

      This recipe looks delicious! Is there an ingredient i can substitue the dates with as i only have date paste right now?

      • Support @ Minimalist Baker says

        Hi Fatima, we haven’t tried them without dates and can’t guarantee results, but other readers have had success with raisins, prunes, or other dried fruit! Let us know if you try it!

  5. george grossi says

    Delicious. Used watermelon seed butter instead of almond and used one cup of oats and half cup Ezekial cereal, Date syrup instaead of maple.

  6. Scott says

    I made this and followed to a T, exactly how the recipe was written except I used raisins instead of dates and opted for honey. I thought that the peanut butter and honey wouldn’t stick with the oats (I also toasted with raw almonds). However, after taking out of the fridge, these were perfect. The oats help to hold it all together. Brilliant and easy recipe. Follow as written and you’ll have no problems. I’ll try again and add in other nuts. Thanks!

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review, Scott. Glad this was a success for you!

  7. Terry B says

    These are pretty easy (the food processor really helps with the dates), and I like that this recipe is so substitute-friendly. I chopped my almonds some and added chocolate chips. Quite tasty-even my picky husband likes them!

    • Support @ Minimalist Baker says

      Hi Kelly, if you look below the word “Ingredients”, you’ll see “US Customary” and “Metric”, if you click “Metric” you’ll see all the ingredients listed in grams. For this recipe it’s 220 grams of dates. Depending on the type of date you’re using, the texture will also vary, so we’d suggest medjool if the consistency is too dry! Hope this helps!

  8. Eugenia says

    Wow! Just WOW!!! So very yummy and easy to make! I used maple syrup and did not add any of the optional ingredients but will experiment with these in the future. Never buying granola bars again! I had to put these in the freezer so I am not tempted to eat them every time I see them.

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoy them so much, Eugenia! Thank you for sharing! xo

    • Support @ Minimalist Baker says

      They do become tender at room temperature and are best stored in the refrigerator.

  9. Maegan W. says

    I’ve made these quite a few times using different mix-ins, nut butters, etc and they are delicious every time. I cut mine into bars, then individually wrap them in parchment, and keep them in the fridge. They last me about a week. Great, reliable recipe!

  10. Carolina says

    Hello, thank you for this recipe! I made these and they are indeed delicious, although they are far too sweet for my taste… I used the metric measurements. I reduced the amount of honey given since dates are already inherently sweet (I used a gorgeous date paste brought from Tunisia) and it was still too much for me, but I believe this is a matter of personal taste. I added a bit more oats and almonds to add a bit of bulk and counterbalance the sweetness. Next time I make these (because I will!) I will halve the amount of honey and add a bit more nut butter if the dough needs more binding. Overall an excellent recipe!!!

    • Support @ Minimalist Baker says

      Thank you for sharing your experience, Carolina! We’re so glad you enjoyed it as a guide and adjusted to taste =) xo

  11. Pamela says

    I’m excited about this recipe. I added stevia sweetened chocolate chips which melted when I added the maple syrup/peanut butter. Now they won’t hold together. Any suggestions for modifying so that I can salvage them? Thanks in advance!

  12. B.G. says

    Stellar! I didn’t have dates, so I subbed 1/2 cup prunes (pulsed in food processor), 1/3 cup dried cranberries, and a few Tbs fig butter. Added chia and flax seeds, 1/4 cup chopped pecans, a few dashes of cinnamon. Used honey and maple syrup. A dash of sea salt. Roasted the almonds/oats/flax/pecans. Such a wonderful base recipe and easy to tweak to suit your taste! Thanks so much!!

  13. Leah E says

    I’d love to make this! however I can’t eat dates (or prunes, or cranberries, or any of those laxative-type fruits). can I make this without the fruit or is it essential to holding the bars together? I would imagine the nut butter and maple syrup should be enough but I’m not the expert here and I couldn’t find any comments that say they’ve tried this yet.

  14. A! says

    I would love to try these and I don’t have a food processor. Any suggestions? Can i just mince the dates really fine?

    • Support @ Minimalist Baker says

      Hi, that could work! Other readers have mentioned doing something similar with success. A blender would be another option (but it’s more finicky). If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “don’t have a food processor”) in the post and comments to see what other readers’ experiences. Hope that helps!

  15. Wendy Karagöz says

    These granola bars are super delicious, easy and quick to make. They are much better than the ones from the store.
    Thank you for sharing this recipe with us.

  16. Kathy says

    Husband loves these – his go-to for on the run breakfast! I usually freeze half and keep other half in refrigerator. But how long are they “safe” to eat when refrigerated? Your recipe says a “few days.” Would you please define? Thanks!

    • Support @ Minimalist Baker says

      Hi Kathy! These should keep for 4-6 days in a sealed container in the refrigerator. So glad you both enjoy this recipe!

  17. ken says

    Great recipe. I happened across this recipe a few weeks ago and just made my third batch today. Great for a quick snack. I used local honey and dried, un-sweetened cranberries for the fruit. The batch lasts me and my wife about a week, so time for a trip to the market for mare dates and nuts. Might try the next batch with pecans.

    • Support @ Minimalist Baker says

      Yum! Thanks so much for the lovely review, Ken. So glad you both enjoy this recipe!

  18. Kari Habbit says

    This is an amazing granola bar for my husband who is a cyclist! I use Trader Joe’s Sunflower Seed Spread Unsweetened with agave and it tastes just like peanut butter! I also added crushed pecans and unsweetened shredded coconut. This recipe is so helpful because my husband is allergic to honey, peanuts, almonds, cashews, and soy. Those ingredients seem to be in most protein bars on the market. Thank you so much! We love it!

  19. nayati says

    the recipe is great! at first i thought it would be too sweet and i was reluctant with the nut butter but they were delicious, thank you for the recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Nayati. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  20. Priyanka Mehan says

    Hi there! I absolutely love this recipe. But wanted to check if you have made these using a stand mixer? Can the stand mixer handle dates and mix up all the ingredients well? I have a problem in my wrist and mixing all the ingredients becomes problematic after a while.

    • Support @ Minimalist Baker says

      Hi Priyanka, a food processor is important for the dates – we don’t think a stand mixer would be powerful enough to break them up.

    • Support @ Minimalist Baker says

      Hi Nayati! The nut butter is pretty important in this recipe for adding flavor and helping the texture stick together, but if you are nut free something like sunflower seed butter or tahini would work. Hope this helps!

  21. Debi says

    These are excellent! I just pulled my batch out of the freezer and want to devour the pan. But I will exercise discipline! I roasted almonds and pepita seeds (so good for you) and sprinkled just a tad of ground sea salt on top. The salt blends wonderfully with the sweet (I used non salted almond butter).
    Thank you for sharing!


  22. Phil says

    Delicious but even after a period in the freezer and compression, the mixture was crumbly and did not hold together.
    No great hardship to eat off spoon! But how to fix?

    • Support @ Minimalist Baker says

      Hi Phil, were your dates sticky? If not, that’s likely the issue. In the future, try soaking them in warm water, then draining. Or, you can add more dates and/or nut butter. Hope that helps!

  23. Kevin says

    My son (6) and I love to experiment in the kitchen and since he has food sensitivities, it’s often important for us to come up with “alternative” things for him to eat. This was a home run on all fronts! He used his creative brain to come up with something he thought he’d enjoy and I used this as the template for his dream. He can’t have oats or gluten so we crushed up his favorite GF pretzels, chopped almonds, peanuts, and sunflower seeds, then used the recipe for the peanut butter, honey, and date base to hold it all together. Then he decided a drizzle of chocolate would go well on top (with a little lift from some Nutella-like product). Absolutely amazing. And so easy and fun for a daddy-son activity. My 3yo son even helped!

    • Justine says

      This is probably my favorite comment I’ve ever read on a recipe anywhere. It reflects the creativity and care of the commenter, while extending gratitude to the recipe developer. 👏

      I think I will try both the original recipe and this alternative one. Thanks to you both, and Kevin your son is lucky to have you.

  24. MandyM says


    I saved this recipe to cook with my daughter for this week lunch snacks and wanted to add freshcoconut. Should I use fresh flesh or use dried pieces? Any suggestions are appreciated!


  25. Karen says

    I have made these many, many times because my grandchildren love them and ask for them over and over. I use honey because I like the taste better than the maple syrup. I have found that it’s much easier to melt the peanut butter and honey in a large bow in the microwave, then add the oats, etc. to that. I also add vanilla and a lot of cinnamon, and usually use pecans. Thanks for this recipe!

    • Support @ Minimalist Baker says

      We’re so glad you and your grandchildren enjoy them, Karen! Thank you for the lovely review and for sharing your method! xo

    • Support @ Minimalist Baker says

      Hi Jess, a few readers have tried it! To see their experiences, you can press “ctrl+f” on a PC or “command+f” on a mac and a find bar should pop up that allows you to search for specific words (such as “tahini”) in the post and comments. Hope that helps!

  26. betsy says

    I have made these many, many times over the past few years and they are fantastic. We even put them in our resupply shipments on a 28 day backpacking trip and they hold up really well. I also add sunflower and pumpkin seeds and M&M’s for the extra calories on the trail but these bars are the bomb!

  27. Erika Puccio says

    Incredible. The most delicious bar I have had and SO easy. We subbed out the PB for sunflower butter and the almonds for pumpkin seeds, and threw in some chocolate chips and ground flax. Recommendation for toasting the oats first was spot on. Would like to find a way to decrease the amount of sugar without compromising the texture, but I love that aside from the chocolate chips we threw in there’s no refined sugar. 10/10 recipe.

  28. Debbie says

    Very easy to make.
    My whiz broke down, so I mashed the rest of the dates on a cutting board using a fork. A bit time consuming, but I liked the mashed version to the whized, as it was easier to control the texture.

    I used a 1.75 litre/59 oz Systema plastic oblong container to “mould” the slice into, (and use for storage).
    That made the bar a little thicker. I cut them into 8 strips, and then halved them again which made them perfect for me.
    I will definitely make this recipe again.

    • Support @ Minimalist Baker says

      Hi there! The dates are quite important here for sweetness and for helping the ingredients stick together. If there is another dried fruit you prefer, that might work if you soak them in hot water (something like prunes or dried apricots, perhaps). Let us know how it goes if you give it another try!

    • Neelima says

      Just made these – wow! Just the most awesome bars ever! The tip to toast the nuts and oats is brilliant! Never going back to store-bought bars again… My husband insisted on licking the spoons clean before I started clearing the pots and kitchen counter 😁 Looking forward to trying out more combinations again…

  29. Helen says

    Hello! This recipe was great! I am looking for healthier snack options for my kiddo. My 5-year old helped me make these. We used almond butter and a mix of nuts we had on hand. Toasting was a great added step. I thought they would be too sticky but they are great and easy to handle. Cut them and wrapped them in wax paper. Ready for the lunchboxes! Will definitely make these again and we’re excited to add more to the mix!

  30. Stacey says

    I don’t ever comment on a recipe (first for everything 🤷‍♀️) we have been making these every week for about a year now, only thing I do differently is melt 200g of 70% dark chocolate with 2 tblsp coconut oil and spread over the top, Delicious.
    Thank you

  31. Valerie says

    I literally make these every single weekend for breakfast at work during the week. The only difference is that I make them into balls and roll them in either cocoa powder or cinnamon. They’re so convenient and I add something different every time to keep it interesting. I can just open the jar, pop one into my mouth, then run back to work. Love love love this and can’t live without them!

  32. Cathy Fahey says

    I made this recipe today. After trying others I found this to be the be the best. I added coconut, chia seeds, walnuts and cranberries. I used apple butter and also toasted the oats, almonds and coconut. Thank you for this recipe, I love it.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Cathy! Thank you so much for the lovely review and for sharing your modifications! xo

  33. Laura K says

    My bars were very very sticky. I double checked the recipe and I did measure the right amount of oats. I also checked measurement of other ingredients. They bend when picked up and are not rigid. What went wrong?

    • Support @ Minimalist Baker says

      Hi Laura, so sorry for the trouble here. They should be somewhat sticky from the dates, but it does sounds like yours could use more dry ingredients. Or is it possible you had them at room temperature? These are a little tender out of the fridge, so it’s best to store them in the fridge and remove just before serving.

    • Support @ Minimalist Baker says

      Hi Sinem! We haven’t tried baking them, but another reader mentioned baking at 350 for 22 minutes and they got crispy, but didn’t hold together. Hope that helps!

  34. Toni Brown says

    The absolute best vegan granola bar hands down and they keep me full through lunchtime when I eat them for breakfast.

  35. Cece says

    Don’t comment on these too often, but these are amazing. Thank you so much for the recipe! I have been making these weekly and eating them in the middle of the night when feeding baby. Great hit of energy and breastfeeding goodness. I add dark chocolate and cranberries, and love the toastiness of the oats

    • Support @ Minimalist Baker says

      Aw, we love to hear this! Thanks so much for the lovely review, Cece! We’re glad they’re serving you well!

  36. Allison says

    Hi, I don’t have a food processor—would a blender work just as well or would I need to make any modifications?

    • Support @ Minimalist Baker says

      Hi Allison! It’s possible that you could have success in a high-speed blender (like a Vitamix), but we aren’t sure! We’d suggest soaking the dates in hot water and draining thoroughly before blending them. Let us know how it goes!

      • ANNA TRUCKENBRODnn says

        Careful, I broke my food processor on the dates loop. Best to add thru chute 1 at a time. I think hand cutting would be better. Awfully sweet, maybe add tart cherries and a little flaked salt.

        • Support @ Minimalist Baker says

          Hi Anna, sorry that happened! Is it possible the dates were dry? If so, in the future, we’d suggest soaking them in hot water and draining to prevent them from overburdening the machine.

      • Bracha says

        I blended the dates in a ninja blender and it worked fine! My ninja is way easier to clean than my food processor :)

  37. Lauren says

    Hi! Can I make these nut free by using sunflower butter instead? Trying to find a granola bar recipe that’s safe for school. Thanks!

  38. sophie says

    These look DELICIOUS! We’re in a heat wave right now, will these melt/turn into a soggy mess in my bag by mid morning?!

    Any advise welcome! :)

    • Support @ Minimalist Baker says

      Hi Sophie, these are a little tender out of the fridge. Ice packs in an insulated snack/lunch bag would be your best bet!

  39. Suz says

    This recipe is now a favourite of mine. It’s an awesome base to have a lot of fun. I added in about 1 to 1.5 teaspoons of cinnamon and the same for vanilla, a handfull dried cranberries and dried apple plus a pinch of salt. I didn’t have almonds so I used crushed pecans and walnuts. Oh and chocolate chips. Next time I want to do a drizzle of of dark plus white chocolate to make it all super fancy.

  40. Sanne says

    These have become a staple in our household – so easy to make and such a delicious snack to get through the workday!

    I always make them with chocolate chips and goji berries, so so good!

  41. Shannon says

    Hi! I have been searching for a homemade granola bar recipe for my daughter who has several food allergies to common ingredients in most granola bars, so I love that yours only has five ingredients. My question is: would I be able to substitute Rice Krispies (or another non-oat cereal) for the oats? Thank you for your help!

    • Support @ Minimalist Baker says

      Hi Shannon! So glad to hear you are interested in the recipe. We haven’t tried this recipe with any puffed rice or other cereals, but we think it would work well! Let us know how it goes if you give it a try! xo

      • Shannon says

        Thank you! I think I’m going to try it with puffed rice (not Rice Krispies)…any suggestions about how much to use?

        • Support @ Minimalist Baker says

          Hi Shannon, we’d suggest starting with 1 cup and adding more if the batter looks like it can handle more (isn’t too dry/falling apart). Let us know how it goes!

          • Shannon says

            Puffed rice worked great! I substituted puffed rice for oats, sunflower butter for peanut butter, and sunflower seeds for almonds. I ended up using the amounts listed in the original recipe, though I think I could have used more puffed rice and will do that next time. They were delicious though, and I’m so happy I have a bar to give my daughter that is allergy-safe! Her brother loves oatmeal bars, so she calls these “noatmeal” bars. :-) Thank you so much!

  42. Julian says


    First off, I’d like to start by saying I absolutely love this recipe (currently eating one now, lol)! I have however, been having a bit of an issue the last few times I’ve made these.

    I can’t seem to get the bars to hold together-they always crumble and fall apart. Any ideas what I might be doing wrong? Adding too many dates? Not enough dates? Not enough oats? I measure all ingredients pretty exact, press the bars firmly into the pan, and refrigerate for over 20 minutes…. :|

    Thanks for any advice you can provide! :)

    • Support @ Minimalist Baker says

      Hi Julian, we’re so glad to hear you enjoy them! It sounds like either they need more dates or the dates need to be rehydrated in warm water for 5-10 minutes (and then drained) to help them soften. Or if you aren’t using medjool dates, we’d recommend that variety for best results. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Angel, we haven’t tried baking them, but another reader mentioned baking at 350 for 22 minutes and they got crispy, but didn’t hold together. Hope that helps!

  43. Mabel says

    I have one every day – they have lots of protein so are fantastic for veggies/vegans, plus I add a load of pumpkin seeds. My food processor isn’t great, so I add the maple syrup in when blitzing the dates and just melt the peanut butter on its own, which helps makes the mixture much smoother.

    • Support @ Minimalist Baker says

      Wonderful! Thank you for the lovely review and for sharing your modifications, Mabel! xo

  44. Gail Gray says

    I make this once a week. I toast my nuts and oatmeal. It gives it a fuller, richer flavor. I never even use any of the maple syrup or honey. I have added a ripe banana before I’ve added raisins I’ve added craisins I’ve added chopped dried apricots all different sorts of nuts. It’s so versatile and super delicious!!!

    • Support @ Minimalist Baker says

      Ooo, yum! Thanks for the lovely review and for sharing your modifications, Gail! xo

  45. Ann says

    I think the “healthy” in the title of these is misleading, they’re really high in both fat and sugar. Don’t get me wrong, I don’t think that should stop anyone enjoying them, but if people are eating these thinking they’re some kind of health option then they’d be wrong.

    • Support @ Minimalist Baker says

      Thanks for the feedback, Ann! This is an older recipe and we have changed our naming conventions since then.

      • Raina says

        Totally disagree.. this recipe not only sounds so yummy and I’m about to make them, but it’s definitely healthy. The fat content is healthy fat, so is the sugar. That doesn’t mean you eat the whole batch in one sitting. It’s about eating things that are wholesome, like these bars, in moderation.

    • hjn says

      I disagree as well. These are a wholesome, whole food alternate made at home. If yo are concerned about the extra sugar from the dates or syrup, just reduce it and use milk to help them stick together. As a dietitian, i definitely consider these “healthy” and would take them over any other snack, or granola bar found in the grocery aisles, any day.

      Thanks for a great (and healthy) recipe!

  46. Sandra says

    So so good. My 3 year old and I made them and he keeps saying that we have to share but not all of them because he needs to eat more! Haha!

  47. Carli says

    Love the flavour of this recipe! I did have an issue with my dates clumping; they didn’t disperse as nicely as the photos look above, and thus they didn’t hold together great. Also, I baked by almonds for 13 minutes and they definitely overcooked. Would only do about 8-9 mins next time. All in all, LOVE the sweet and salty combination and with some tweaking, will be making this often!

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Carli! If using sprouted almonds, we’ve found those cook faster. For the dates, is it possible the mixture needed a bit more mixing?

  48. Lexicon says

    These are delicious. I’ve made them twice leaving the honey out the second time. I feel it made them too sweet and sticky.

    • Olivia says

      Looks yummy !!
      Can I transfer the mixture in mini bar molds ??
      Do you think it would work ?

      Thank you

        • Olivia says

          It turned out amazing !!! So cute and perfect size !! The only thing is that I find them a little too sweet .. do you think I could add less dates or replace the maple syrup with water ??

  49. Jess says

    I made these with dried apricots (because I had them) and they are sooo good!!! Thank you for such and easy delicious recipie

  50. Samantha says

    I’ve made this recipe about 6 times now – I love it! So does my partner. He continues to ask me to make them. They’re sweet, but not too sweet (using salted peanut butter is the trick), crunchy, but not “break your teeth” crunchy, and filling. I’ve tried the recipe using maple syrup, and I’ve tried it using agave. I don’t really have a preference as to which sweetener I like more, they both hold pretty well. I always roast the oats and almonds, because yum. I only have a 9 x 9 pan, but it works just fine. I add cacao nibs for some chocolate taste, without adding any more sweetness. Thankful for this staple recipe!

  51. tanushree says

    it’s quick, delicious and super easy to make! I had to swap dates with dried figs (lockdown😪) but it did not affect the recipe in any way and they held together very well. I also used homemade almond butter….can’t wait to make this again!!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Tanushree! Thanks so much for the lovely review and for sharing your modifications!

  52. Katie says

    Just made these! I subbed aquafaba for the maple syrup and baked them at 350 for 22 minutes. They got crispy and delicious! Definitely didn’t hold together (maybe because I baked them, which was not how you intended), but like a yummy granola.

    • Support @ Minimalist Baker says

      Thanks for sharing, Katie! We haven’t tried baking these, but that is likely the issue. Or if they weren’t holding together before baking, then the dates may have been too dry and benefitted from rehydrating in warm water.

  53. Kate says

    I made these last night and they were amazing!!! I added unsweetened coconut, dried cherries, dark chocolate, and vanilla extract – YUM! My only disappointment was that they aren’t staying together very well… Any idea why that might be? I popped them in the fridge as recommended and then cut them into bars, but the bar I put in my lunch this morning has turned into granola, lol. Still tastes good, but not as easy for me to eat! Thanks!!

    • Support @ Minimalist Baker says

      Love your modifications, Kate! If they have trouble holding together, that typically means the dates were too dry. Were you using medjool dates? You can rehydrate them in warm water for ~10 minutes (then drain) next time if they seem dry. It’s also possible that with adding the coconut, you needed more dates. Hope that’s helpful!

  54. Beth McP says

    These are amazing! When I first came across this recipe – I was very intrigued but admit I thought….”Now I have to go to the store – because who has that many dates in the house?” I am so glad I did! I used deglet dates, but I think I am going to use Medjool next time, for a little stickier bar. I love the toasted oats and almonds, makes a huge difference. I used cashew butter (just because), threw in ground flax seed and unflavored protein powder, and topped with sea salt (which was even better!!). I cannot wait to try additional add-ins. I was paying $25 – $30/month for RX bars, but this is way better and customizable. Thank you!

  55. Katrina says

    These are amazing, I have made them many times. A girl I backpacked with brought some on the trail and gave me the recipe. I make these and freeze them and take backpacking with me. A perfect desert to the end of the day. I use dark chocolate and dried apricot as additions. I also put the almonds in the food processor and break them down instead of leaving them whole. These are absolutely divine!

  56. Sheryl says

    These granola bars are SO good and easy to make. I’ve made them twice now. I made the raisin paste since I didn’t have dates on hand. I froze the leftover paste until I made the bars again. I made them with almonds and Lily’s dark chocolate chips the first time, and pecans, almonds, and Lily’s the second time. I just stored them in the freezer and they are edible straight out of there-not too hard at all! I could eat these all day!

  57. Kara Adkins says

    Omy word!!!
    In search of healthy premade snacks I fell upon these. I substituted Marcona almonds instead of raw unsalted almonds, because that’s what I had on hand. I did use honey, and added chocolate chips while the honey/pb was still hot so the chocolate melted.
    I licked the bowl like a kid!!!! These are good enough for desert!!! And I love the simple ingredients and how fast this recipe came together!

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoy these granola bars, Kara. And love your modifications. Thanks so much for sharing!

  58. Oyumi says

    Thank you for the recipe and tips! Due to tree nut allergies, I am now aware as to how many store bought granola bars carry things I can no longer eat! So the chance to make it at home is great.

    Three quick questions:
    1) If I wanted to, could I then bake these bars to make them a bit crispier? Could I skip heating up the maple syrup if I bake them anyway?

    2) What is the ratio of dry to wet ingredients you have found works best for no-bake and baked bars? Are the dates/puréed fruit considered as part of this ratio?

    3) Is it possible to not include any sugar? Ie could the wet ingredients just be seed butter and coconut oil, or would that fall apart?

    Thank you!!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      1) They won’t be quite crispy. But for crispier bars try these or these.
      2) I would follow the recipe as written and not change up the ratio too much!
      3) I don’t think so unfortunately.

  59. Eva says

    Love the bars! In the middle of preparing second batch. Great tip about roasting almonds, it really changes the taste of it. I keep bars in the freezer as well cause they defrost in seconds. Thank you again for the recipe!

  60. Pernille says

    Hi and thank you for the recipe! I make these all the time now and my kids from 5 to 15 love them and bring them to school for a snack. I know they might have sugar from dates and syrup but they are by far healthier than the refined sugar or corn syrup versions you can buy in the shop! Definitely a winner for us so thanks again.

  61. Bryan Yee says

    What would you bake a granola bar recipe for? What is the difference between a baked and a no-bake granola bar? Does baking have a purpose? Does baking change the nutritional value of the ingredients?

    • Support @ Minimalist Baker says

      Hi Bryan, baked tend to have a crunchier texture. These will have a softer texture. Hope that helps!

    • Egle says

      Hi love theese. Made several times. But broke 2 food processors because of dates. Used medjoul dates super soft , have even cut in smaller pieces , yet same issue . Would it be same effect if I would blend dates with water ? As in like date paste ? Or taste would be different ?

      • Support @ Minimalist Baker says

        Oh no! So sorry to hear that, Egle. We wonder if it’s the style of food processor? We use ours all the time with dates and have had it for years! That could work, but you may need to add more dry ingredients to compensate. Let us know if you try it!

  62. Daniel Woods says

    What do you mean “not full of sugar”? You base it on dates, which are chock-full of fructose. Worse, they’re dried and processed – meaning all of that fructose is released from the cells and available for digestion immediately!

    Then a ton of maple syrup?

    I didn’t finish a single portion of this, it’s insanely sweet.

    If you want to achieve the health benefits you incorrectly claim, you need to keep the fruit fresh and whole so that it takes time for your body to break down the cells and slowly release that sugar. Have a bowl of oatmeal and sweeten to taste instead of this uninnovative junk food.

    This is a food for people who want to kid themselves they’re being healthy.

  63. Jeff Wrong says

    My first batch: no problem.
    My second batch: not everything mixed well. I ended up with some bars and a granola cereal.
    Oh, what to do, what to do?

    • Support @ Minimalist Baker says

      Hi Jeff, is it possible the dates weren’t as moist and sticky in the second batch? If you notice that next time, you can soak the dates in warm water for ~10 minutes, then drain and start the recipe.

      • Jeff Wong says

        thank you for your response regarding soaking the dates.
        Oh, boy. I soaked the dates. Ten minutes turned into twenty and eventually turned into two days. I started with 220 g of dates and 220 g of water. At the end of two days I poured off the excess water which weighed 140 g. This left me with dates that are more plump by 35%.
        I added the processed dates to the peanut butter and agave syrup. It heated up into a very nice mush that absorbed every last bit of the almonds and oatmeal. This is going to be fantastic!
        Thank you!

  64. Natassia says

    I make this EVERY week for my fiance and my snacks, breakfasts, sometimes lunches… They’re delicious. I did add chia seeds and cinnamon because I wanted to try it.
    But this recipe just how it is.. is AMAZING.
    We will probably NEVER get tired of it. Thank you so much for this.

  65. Danielle says

    I followed the recipe exactly and they came out amazing, I liked them even better the next day after being in the fridge for the night. I brought them into work and they’re a huge hit, can’t wait to make them again!

  66. Amber says

    Great recipe, I made some alterations though. I used only 2tbsp honey and filled up with peanut butter, then the warmed peanut butter/honey wasn’t thin enough to spread so I put a bit of almond milk through to make it a little softer. Used no oats (couldn’t find GF oats) so my mix was: almonds, walnuts, sunflower seeds, pepitas, dried cranberries, whole buckwheat.
    Very impressed with the results! I’m going to make several batches and freeze them for snacks for uni.
    Thanks so much for the inspiration!
    I am starting to have quite a number of favourite recipes that have come from your site.

  67. April says

    I’ve just made these for the second time round after they where a hit! I used almond butter rather than peanut butter and honey instead of maple. The dates made it just the right amount of sweet with out it feeling like it was packed with sugars. So glad I found this ☺️

  68. Stacey says

    These are delicious! I’ve been wanting some granola bars for some of my longer hikes and this is going to be great. I used cashews and oats and roasted them in the oven along with some leftover oat/coconut pulp from making oat and coconut milk- excellent use for this btw. I also used molasses instead of honey/maple syrup and it worked well to keep it all together, I think. My dates were really, really dried out, but i soaked them in warm water for ~30 min and also added a little water when I blended them and everything held together after freezing. Will definitely make again!

  69. Paula says

    I made these today- they are absolutely delicious! They are so easy to make and will most definitely be a permanent fixture in our house!!

  70. Sam says

    AMAZING. I took commenter Howard’s suggestion and substituted water for the maple syrup when heating the peanut butter. I added about a teaspoon of maple syrup to the bowl when I was mixing everything together, but I honestly don’t think the bars need it and next time I won’t add any. The dates end up being sweet enough on their own! To the base recipe, I also added chopped walnuts, golden raisins, and prunes (run though the food processor first).

    This was my first attempt at homemade granola bars – thank you Minimalist Baker for the inspiration! :-)

    • Rannique Pinnock says

      This recipe was great!
      Completely off topic but I made frozen yogurt bars this past week and it was amazinggggggg.
      So I had the brilliant idea to do granola bars next!

      So I changed a few ingredients but I basically followed the same process. I used:

      Almond Butter
      Apple Cinnamon Granola
      Halved almonds

      I wanted to use cereal because I don’t like oats but I decided the granola was enough. I’m letting it cool now but I’d thought I’d share 😁😁

  71. Rosa says

    How well do the granola bars stay together once out of the freezer? What is best the way to store them once they are cut into bars? Thank you.

    • Support @ Minimalist Baker says

      Hi Rosa, They will hold together, but do become more tender at room temperature. It’s best to store them in the freezer.

  72. Suzie White says

    These are the most delicious granola bars I’ve ever tasted! I’ve made them for dessert for company and everyone loved them! Of course, I served them with a scoop of ice cream! I’m eating them in the mornings instead cereal. So easy and yummy! They’re easy to make! I use honey instead of maple syrup to reduce the calories and I like the taste since it’s not as sweet. Thank you!

  73. Mark McCabe says

    Made first batch as repcie said. Liked it alot. Second batch i change the maple syrup for malt as malt is good for you. I did half unsalted peanuts and half almonds. And then instead of a pan I put them in a muffin tray so no cutting.

  74. Phil Plasma says

    Pitted dates, steel cut oats, unsalted almonds, natural peanut butter and maple syrup; these are the ingredients I used following the exact quantities and instructions as described. When I make this again, I’m going to increase the amount of steel cut oats leaving everything else the same, and only add them and mix them in a bit at a time after the peanut butter/maple syrup is mixed in with the dates and almonds. I did not roast the nuts or oats; I may do that once my steel cut oats run out and I’ll buy the rolled oats. I quite enjoyed the bar; it is just a little bit sweeter than I would like, this is why I will increase the oats. I may also add seeds of some kind for a future try.

  75. Howard says

    The first batch was a little too sweet for my taste.
    However it was just right to sweeten my oatmeal.
    It made it crunchy and peanut buttery The next time I made a batch and replaced the maple syrup with water.
    It came out perfect and took 50 g of sugar out of the batch. Hope this helps people who need to keep their glucose intake down.

  76. Chris says

    Thank you for this recipe. I often make it with pecans and cranberries. I’ve thought about leaving the peanut butter out, would I just add extra honey or will the PB need replacing with something similar?

  77. Lin says

    I made this last night and it is as good as it gets. I did made a few modifications/choices to make this as healthy as possible: use homemade date syrup as the sweetener (blend equal amount of dates and boiling water), replace chocolate chips with cocoa nibs, choose almond butter over peanut butter. I think roasting the oats and nuts elevate the flavors. For nuts, i used a combination of almond, pumpkin seeds and sun flower seeds. I added cinnamon and vanilla extract.

    This is going to disappear quickly in my family! Thanks for the great recipe.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Lin. We are so glad to hear it turned out well! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Traci Martens says

        I love these bars! Thank you so much for the recipe. I’ve made them twice now and I’m not going to stop anytime soon! Lol
        I’m going to make them again tomorrow for my aunt. She loves trying new recipes, especially when they are reasonably good for you.

        • Support @ Minimalist Baker says

          Amazing! Thanks so much for the lovely review, Traci. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  78. Karen G. says

    I’ve made this recipe many times and people have loved them! I use pecans instead of almonds, just because I like them more. I usually use honey and think the bars taste better with honey than with maple syrup. I always roasted my oats and pecans first. And I add a good shake of cinnamon and a teaspoon of vanialla. One tip: I melt the honey and peanut butter together in a large bowl in the microwave, then add the rest of the ingredients to that bowl.

  79. CM says

    I’ve made these twice, the second time I added chopped dried apricots. Both were delicious! From the uk I find cup measurements difficult, so was unsure of the proportions and more or less guessed& I think I probably added more maple syrup and peanut butter . Might you be able to provide the weights of ingredients?x

    • Support @ Minimalist Baker says

      Chopped apricots sound like a lovely addition! You can find the weight measurements by clicking “metric” beneath the ingredients header. Hope that helps!

    • Sarah Fink says

      I live in the Middle East and they have tons of dates here so was very excited when I found this recipe! I found something called date paste at the grocery store and used that instead of blending the dates. I followed the recipe instructions using almonds and crunchy peanut butter (what we had in hand) and roasting the oats. They turned out delicious but a little too much date flavor than I like and not enough peanut butter taste. (It could be that the date paste was more concentrated than using just regular dates.) Any suggestions for how to adjust the date and peanut butter proportions without compromising the consistency?

    • Support @ Minimalist Baker says

      Hm, we aren’t sure that would work as dates are much stickier. Perhaps another dried fruit though. Let us know if you do some experimenting!

  80. Danielle says

    Thank you for this amazing recipe!

    Can you bake these bars instead of freezing?
    I made the first batch and they came out delicious frozen! (they disappeared in 2 days between 2 people!).

    However I wanted to be able to take the bars away with me on a day out, and found that the frozen ones become soft after a few hours of being out of the freezer).

    • Support @ Minimalist Baker says

      We’re so glad you enjoy them. Danielle! We haven’t tried baking them, but another reader mentioned baking for 15 minutes. We’d think they would need a bit of coconut oil to firm up though. You could try replacing some of the peanut butter with a little coconut oil. Let us know if you do some experimenting!

    • Lara says

      Tried these yesterday and they taste amazing! Best recipe I’ve found. The only problem was that they turned out less like bars and more like granola because they crumbled completely. Perhaps less oats and more dates and/or honey and PB next time?
      Suggestions are welcome. Thanks

      • Support @ Minimalist Baker says

        Hi Lara, it sounds like the dates may not have been fresh and sticky? We’d suggest soaking them in warm water for 10 minutes (then drain) to help with binding next time. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Maya, we’re not sure we understand your question. We’d recommend baking them in the oven.

  81. Soledad says

    These bars are fantastic. I ran into one little problem while making them and that was the ratio of peanut butter and honey. I used a quarter cup of each as suggested and when I went to mix with the oats, it was clearly not enough. Added another quarter cup of each and that was the perfect amount.

    • Support @ Minimalist Baker says

      Interesting! This one has been a reader favorite. Is it possible the dates you were using weren’t fresh and sticky? That’s what provides most of the binding.

      • Lily says

        @ Soledad perhaps Are you perhaps using natural peanut butter? Because if you’re using conventional peanut butter, like Jif or Skippy, that is more firm and less runny.

  82. Julian says

    Okay, I just had to comment!

    When I was making this, I was definitely worried, LOL. As I was mixing, the ingredients weren’t coming together as I thought they would, and I thought to myself “well, I’ve done something wrong, I’m just going to flatten, throw in the freezer, and hope for the best.” Well, I was completely wrong! It came out perfect!!!

    I absolutely love this recipe–it’s perfectly sweet and nutty. I threw in some chocolate chips, but it totally doesn’t need them. I am so happy I found this recipe and no longer have to purchase the processed granola bars at the store anymore! Thank you so much for this wonderful recipe!!! :)

  83. Nancy B. says

    These are delicious, easy to make and easy to customize to what you like. I added dried cherries and blueberries and chia seeds. I toasted the oats and almonds for 7 minutes. Everyone in the family loved them!

  84. Ashley says

    The only thing I have as a blender is a magic bullet. And it was a definite no-go for blending the dates. So I just warmed them on the stove with the almond butter and maple syrup and it worked fine to mash them up.

  85. jen says

    I see the nutritional content per one bar at the bottom but how many grams are in one bar? — I LOVE this recipe by by the way! Thank You

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it! We don’t have a precise measurement, but perhaps about 60 grams.

    • Support @ Minimalist Baker says

      Hi Sabine, we’d suggest another dried fruit, such as apricots or prunes. You can also search the comments to see what others have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

    • Amanda says

      I really love this recipe. I have made it nearly every weekend since going vegan 6 months ago. It’s so fun adding different ingredients like sunflower seeds, cashews, chocolate chips and pumpkin seeds. Thanks! Live this site🙂

  86. Jen says

    Is it possible to make it without added sweetener or is it necessary to get them to stick? The dried fruit is borderline too much sugar for me already.

  87. Aude says

    This is soooo good!!!! I just replaced the almonds with half walnuts and half pecan and the bars are so good!!! Full of natural flavours, moist and crunchy. Considering it is the first time I do granola bars, I think I have found my go-to recipe!!!! Thank for sharing.

  88. Chelsea says

    I just made these last night and they are amazing! I did opt to toast the oats and almonds, used honey and added dried mixed berries. I was a little nervous about the dates bc we just have a blender, but it worked perfectly! The ingredients combined beautifully and with little effort. I used parchment paper and a glass baking dish- and the glass to flatten them, which was an excellent tip! My family loves them!!!

      • Alexandra says

        This was my first time making granola bars and I’m so glad I went with this recipe! So quick, simple, filling, yet HEALTHY & DELICIOUS! I swapped Sunbutter for PB and pecans for almonds. I added dried blueberries for the mix in. Couldn’t have been better and I love how easy it is to customize it for a variety.

  89. Yahja says

    I just made this and it came out really good! Next time I’ll be a little more creative with optional add-ins, but this basic recipe is already very tasty.
    I have just 2 questions: how low will it keep in the fridge? And; I was recommending this recipe to my friend but she is allergic to pretty much all nuts/most seeds. What could she use instead of a nut butter and nuts?

    • Support @ Minimalist Baker says

      Hi Yahja, we’re so glad it turned out well! The bars will keep at least 3-4 days in the fridge, probably up to 1-2 weeks. Hmm, we’d suggest sunflower and pumpkin seeds if she can have those? Or maybe rice puffs? You may be able to find other ideas by doing a search in the comments. Hope that helps!

  90. Pricegirl says

    Really yummy and easy to make. I toasted the oats and almonds as suggested as I like a toasty flavour. I used crunchy peanut butter as I didn’t have smooth, and added a quarter cup of sunflower seeds and a quarter cup of dried cranberries!

  91. Mia says

    aaaaaaaamaaaaazzzzinng…loving them so much. I will try another batch with date paste not using the good medjool. How much past will I have to use? By not I could eat it all day long! Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Love it! I’m not sure how much date paste exactly but I’d start with 1/2 cup? Let us know how it goes!

      • Mia says

        Will make another batch this weekend trying date paste …I will keep you updated….the medjools themself are pure gold….I enjoy them as a snack….too delicious in that bar. But knowing me I am sure I will not like the taste of the date paste…unwilling let you know!
        Can I use hazelnuts or walnuts instead of almonds? Would like to try some variations using the nuts from last years harvest.

        • Mia says

          Just tried to use date paste. It is harder to combine, less sweet but it works out just nice. Of course using fresh dates is more indulgent but I think it is ok. I used 120 g date paste following the rest of the recipient as suggested. The paste is quite hard and dry so I stirred it on very low heat with the maple Sirup and the peanut butter adding all ingriedients one by one. Finally adding dried gojies and kneading it with my hands. Came out quite nice I guess. Now it sits in the freezer but I already tried…still yummy, less sweet a little more dry.

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear that, Kate! It sounds like the dates were too dry. Did you see this note: if your dates don’t feel sticky and moist, you can soak them in water for 10 minutes then drain before processing. This will help them blend better and hold the bars together better. But ideally, you can find fresh, sticky moist dates.

  92. Josie M says

    These are the bomb. Make them just as described (toast the oats & nuts), no optional add-ins. I make them into 12 bars and have one every night. I’ve made them 3 or 4 times and love them!

    • Janine says

      I made this with agave syrup and it was so wonderful. I didn’t have an oven so I toasted the oats using pan. I think the flavor was just heavenly.

      Just a quick question. Your instructions say to roughly chop the almonds but in the pictures the almonds are whole. Was it just for the aesthetics? Or if both are okay, which one do you recommend doing? Thanks a lot.

  93. Marjorie M says

    The nutrition info says sodium 3 mg. But one of the ingredients is salted peanut butter, so that doesn’t seem correct. Maybe more like 25 mg per serving?

  94. Lainey says

    I never comment but had to say that I make these a couple of times a month and they are the best! They taste so much better than store-bought granola bars and aren’t loaded with processed junk. My favorite variation is subbing toasted pistachios for half the almonds and adding raisins or dried cranberries.

  95. Freya says

    Hi I love how these are so quick and grab and go. I never have time in the morning! I just wanted to let you know that I included this recipe in my roundup of my favorite healthy breakfast recipes.
    Thanks for sharing your recipe!

  96. Ingrid says

    These are sooooooo good…! I left out the syrup since my dates were super sticky and, as suspected, the bars still turned out deliciously sweet. I also used sunflower seeds instead of almonds. Toasting the seeds and oats worked well for me – it added to the crunch which I loved! Oh, and I drizzled melted dark chocolate over half the batch, because chocolate ;)

  97. Tammy says

    Loved these! They are so delicious! I did a mix of toasted almonds and pecans and added hemp seeds. I haven’t finished them and I’m already planning my next batch.

  98. Jon says

    Sorry I didn’t leave a rating. I was so happy with what I’d made that I pressed post comment too soon. To be clear this recipe deserves 5 stars. I’ll try double portions next time. I only made them on Saturday and now they have all gone. I’ve made a few things from this site, all good.😀

  99. Jon says

    Great recipe, works really well. I Mixed in some hazelnuts, cashews and peanuts either the almonds (same proportion) I also dropped in some dried cranberries with the dates. Oh, and I couldn’t resist adding a teaspoon of cinnamon. Thanks for the recipe😀

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jon. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Greta says

        I want to do them today, but have a question. Whom I can change dates? Raisins also not the option😢

        • Support @ Minimalist Baker says

          Hi Greta, maybe another dried fruit? Such as apricots or prunes? You can also search the comments to see what others have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

        • Alyson says

          I used figs instead of dates (I had the big Costco bag too) and it worked well! I just had to tear off the stem on each end before throwing in the food processor

  100. Darcy J Johnson says

    OMG…Thanks so much for this recipe…Absolutely love it! I did substitute the oats for pumpkin seed granola…So delicious… :) Been trying to figure a good use for the large container of dates I bought from Costco.

  101. A says

    Do you know how much date paste I can use instead of measuring the dates before the food processor? I do not own a food processor and the store sells date paste where I live.

    • Support @ Minimalist Baker says

      Hmm, good question! We aren’t sure of an exact measurement, but maybe ~1/4 cup? Another idea would be to compare the sugar content of 1 cup dates with the amount in your date paste to determine an equivalent amount. Hope that helps!

  102. Emily says

    These turned out really well and a much better consistency than store-bought ones. They don’t hold together super well unless I keep them in the freezer, but that’s fine by me. This was my first time using dates, so maybe there was a misstep somewhere. I couldn’t find packed dates, so I just got regular fresh pitted ones and soaked them first cause they were a bit dry I thought. Maybe my cup was too heaping or I didn’t wait long enough when I put them through the food processor.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy them, Emily! We’d say try adding a few more dates next time. Packed just refers to packing them down in the measuring cup when measuring. Hope that helps for next time!

  103. Stephanie says

    Wow, these turned out delicious! I’ll be making these regularly. Thank you so much for the recipe :)

  104. Tamsyn says

    Wow, wow, wow! These are amazing! Here in South Africa there are these peanut-butter bars we usually buy that are a family favorite, but we couldn’t get them this weekend. I was looking for an alternative that I could make at home and these didn’t disappoint (insert relieved sigh…) The whole, toasted almonds are little gems of crunchy yummyness. I added some cranberries, pecans and vanilla, but otherwise followed the recipe exactly .

    Thanks and blessings from SA :)

    • Lauren Kramer says

      Hi! I would like to make a bar that is good to take on the go that won’t turn soft and mushy if it is not in the fridge or freezer. Would these be a good one to make or do you have another one that would be better out of the house?

  105. Linda Six says

    I made these bars and they are delicious as well as being very versitile.
    Since not everything required was in my cupboard, I made some changes. But, they too, turned out great.
    I didn’t have any dates so used prunes instead. Since the prunes are fairly sweet , I didn’t add maple syrup or agave nectar but simply used Apple Cider that I had in the fridge. I think any juice would work.
    I roasted the oatmeal, almonds, and a cup of shredded coconut , altogether on a rimmed cookie sheet- 350 degrees for 15-20 minutes then mixed them with the wet ingredients. After cooling for about 10 minutes, added 1/2 cup mini chocolate chips and 1/2 cup of dried cranberries.
    My husband and I both loved them. And I will be making them again.

  106. Matt White says

    This recipe is excellent. Really simple and tastes great. Leave them in the freezer and eat them frozen. For some reason the sweetness from the bar and the cold makes for a great pairing.


  107. Jenn says

    I made a batch last night using what I had on hand. I used a mixture of fresh dates and dried apricots. I don’t have a food processor so I chopped these down very finely. I also chopped salted mixed nuts into smaller pieces and added dried cranberries. Sweetened with maple syrup. I tasted tbe mixture and it was good. I opted to mix in some cinnamon and a sprinkling of salt to punch up the salty sweet contrast. Will be making all variations of this fantastic base recipe. Thank you for sharing!

  108. Belinda says

    Wow, so delicious! I added raisins, dried cranberries, chopped dark chocolate and desiccated coconut as my extras. Stored most of it in the freezer for breastfeeding snacks in a couple weeks time

  109. Alicia Cook says

    Love this! I’ve just finished my first attempt and am about to jump straight in and do a double batch. Thank you! The perfect recipe!

    • Support @ Minimalist Baker says

      Perhaps another dried fruit? We’d recommend scanning the comments to see what others have tried!

  110. Rupen Shah says

    A great simple recipe, though more washing than i would like (lol!). You need to firmly pat down the mixture to form your bars otherwise they start to fall apart. I added melted chocolate instead of maple syrup to the mixture and this seemed to help with the binding of the mixture. Such a wonderful, simple and healthy recipe.

  111. Usha says

    Hello, just wondering if it is possible to substitute dried apricots for dates as looking for something lower in sugar? Will apricots hold the shape of the bars? Thanks

    • Support @ Minimalist Baker says

      Hi Ursha, we haven’t tried it, but we think some other readers have done so with success. To see what others have tried, you can press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “apricots”) in the post and comments. Hope that helps!

  112. Shelley Krause says

    I love this recipe! I make these all the time since it’s easy, and fun to add other ingredients. They’re great for a snack (squares, so I don’t eat the whole bar) or a quick breakfast bar. I’ve found that the whole fresh medjool dates are easier to blend if I cut them in half as I put them into to measuring cup. I have a small, cheap processor from Lowe’s and use the chop option. It takes a minute or two before it creates a ball of dates. The only time I had trouble was with dried dates. When I first tried the recipe, I took the suggestion and now always roast the oats and chopped almonds. I use a natural nut butter, honey and a little maple syrup tapped from a friend’s tree. I put it all in a bowl and keep folding it together and pressing. Once in a 9×9 pan, I use a measuring cup to press it so it stays together. I just follow the directions. Today I added a little grated apple and it made the bars more moist and tasty. Grated apple or not, the bars are always tasty!

    • Support @ Minimalist Baker says

      Thanks so much for sharing your tips and tricks, Shelley! We’re so glad you enjoy them!

  113. Meg says

    So I made these today and it won’t be the last time either. I didn’t have any dates so I used chopped apricots instead. They worked really well and held together nicely. Also added some chocolate chips and a pinch of salt.
    Looking forward to enjoying more tomorrow!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Meg. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Zoe says

        These bars are amazing! I didn’t have rolled oats on hand so I used steel cut oats instead, and they turned out great. I added chocolate chips and dried cherries, which made them even more irresistible. Wonderful recipe!

  114. Bhavesh says

    Loved this granola bar recipe. It is really great. Thanks for sharing this post with all of us.

  115. Anna-Lea says

    I have made these several times for myself and loved them. I recently made a batch for my daughter who is super fussy and can’t have almonds and in addition I was out of loads of pantry stuff. I just used what I had and they came out fantastic! I added sesame seeds and dessicated coconut and a few choc chips.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Anna-Lea. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  116. Caden says

    I have mixed feelings about this recipe. I’ve made it twice now and all the problems I’ve experienced come down to the fact I have yet to encounter a kitchen appliance that can actually process dates. I’ve bought two different kinds of dates and they’re both too dense for my two blenders or my food processor. The blades just get stuck. The first batch I made was very delicious (although too sweet with the honey added to the dates) but it was nearly impossible to combine the ingredients – even by hand. The second time I made it, I cut the honey (too sweet, so added olive oil to get moisture without sugar) and cut the dates up finely with a knife in place of a food processor, but then the granola bars were too dry/crumbly. They taste great though. I think using natural peanut butter instead of smooth commercial peanut butter also decreases the moisture content. I haven’t gotten the recipe tweaking just right yet – but they’re yummy enough to keep trying! Thanks for the recipe.

    • Support @ Minimalist Baker says

      Hi Caden, have you tried soaking the dates in warm water for ~10 minutes first to help them soften? It sounds like they might be too hard for the food processor.

      • Caden says

        Hi, I made the recipe again with that advice, and it helped a little but my food processor and blender both still couldn’t handle it. I eventually was able to get them chopped up enough by adding oil and peanut butter and doing smaller amounts in the appliance at a time. My girlfriend agreed with me that it was the best-tasting batch yet. Thank you for responding though! I seem to be the only commenter who has run into this issue.

        • Lara says

          Hi Caden, when chopping the dates in the food processor cut them some then add a little at a time of apple juice, just to keep the blades moving and the dates do not get crumbly. The apple juice is a bonus in the flavor! Good luck

          • Shelley Krause says

            Hi, Caden, I haven’t left a review yet, but I will today after I finish the batch in working on. I love this recipe and so does my husband whose eyes light up when he sees the ingredients out. I’ve found that the whole fresh medjool dates are easier to blend when I cut them in half as I put them into to measuring cup. I have a small, cheap processor from Lowe’s and use the chop option. It takes a minute or two before it creates a ball of dates. The only time I had trouble was with dried dates. Good luck! Shelley

    • Wen says

      I make a lot of raw food recipes using dates (always medjool — not the deglet noor variety) and the first step is *always* to soak them (for a couple of hours, or overnight). The soaked dates process much more easily. They will still “ball up” and be kind of gloppy, but they do eventually break down into a thick sort of paste.

      Don’t leave the dates to soak on the kitchen counter if you have ants visiting you. Also, save the soak water to use as a sweetener (e.g., added to a drink or smoothie or as liquid in some other recipe). Medjool dates are fairly pricey, so best to get maximum use out of them! :-)

  117. Ron Julio says

    I accidentally used sweetened dates so the result was a little too sweet when combining with maple syrup. I added more peanut butter to help hold the bars together since my blender was not getting the job done with the dates. Unfortunately it was still not enough to keep most of them together. I wish I had paid attention to your notes or read some of the comments for additional insight on keeping the dates sticky. It was my first time trying it though and I’ll hopefully learn from my mistakes next time. It was still tasty in a bowl! Thanks for the help!

  118. Carrie says

    Easy and tasty. I’m allergic to almonds so I sub for cashews and add a bit coconut to toast with the oats. I like to cut them up and then store them in the freezer so they stay fresh, and they don’t take long to thaw. These are a great alternative to store bought granola bars, if you’re concerned about sugar content or allergies.

  119. Missy says

    This was great! I subbed sultanas for dates (with a little water in the blender) and changed oats to one cup with 1/2 cup muesli.

    • Christie says

      Hi. I can’t have any whole or chopped nuts, not because I’m allergic (I’m not) but because they worsen a digestive condition. Do you think this would be ok without them?

      • Support @ Minimalist Baker says

        Hi Christie, we haven’t tried it, but maybe subbing dried fruit for the almonds would work? It looks like another reader used dried cranberries with success.

  120. Sara C says

    So simple and so delicious! I did make a few little tweaks, but will definitely make again. I omitted the honey as I didn’t want them too sweet, and the dates were plenty sweet enough for me. I did add some hot water in its place, though this may also have been needed because my dates were dried and I didn’t soak (will do that next time!). I also tried to use a powdered peanut butter (made up with water) and it worked well, though as it was unsalted I added some sea salt separately (it needed it!). Also didn’t toast the oats or nuts, which I will do next time.

    • Support @ Minimalist Baker says

      We haven’t tried it, but some other readers have mentioned doing so with success! Let us know if you try it!

  121. Julia says

    I absolutely love this recipe and have made it four or five times now. I don’t like dates so use apricots. I also use maple syrup and unsalted natural peanut butter.

    The result is a slightly soft bar rather than a hard one but the nuts still add crunch so I’m happy ?. I always keep them in the freezer to stop me eating them all but it’s great to have something healthy and filling on hand . I have shared it with loads of people.

    Thank you,

  122. bethany says

    I made this recipe twice this week and it was a home run with my family!!! They are truly delicious. I added maple syrup instead of honey because that is what I had and I added a little brown sugar because I have a sweet tooth. This recipe Is the best!

    • Sue says

      This is the second batch that I have just made. Simple and easy recipe and delicious bars. I used almond butter instead of peanut butter and chucked in some dried blueberries and sultanas. They are great. I froze them last time and they lasted me a week. I kept eating them as they were so yummy.

  123. Katie Simmons says

    I made these bars but they totally crumbled apart on me. I swapped out the honey for maple syrup for vegan bars and added 1/2 dried blueberries. I followed the directions but they didn’t hold together at all. I was really disappointed, especially with how good your recipes usually turn out

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear that, Katie. Were your dates moist and sticky? That’s what helps hold these together.

  124. Amy says

    I make these weekly for me and my husband and toddler- they are so easy and delicious! I add the 1 cup nuts/seeds (I like to mix it up) in the food processor with the dates so I don’t have chunks my toddler could choke on- The mixture works beautifully- highly recommend these!!!

      • Landry says

        I made with quick-cooking oats and they were just as good! I also used half dates and half prunes, and I added about 1/4 cup toasted sesame seeds. Both alterations worked well. The sesame added a nice savory note! Thanks for a great recipe.

  125. Shay says

    Delicious and most importantly (to me at least), easy!!! I added dried cranberries, dark chocolate chunks, and chia seeds. Next time I plan on adding dried apricots and pistachios to the mix.

  126. Daniel says

    Hi just wanted to ask other than flavour, are the dates essential in this recipe? E.g. are they required for texture, to hold the bar together, etc.