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

Substitutions

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
Print
Cascading stack of Vegan Granola Bars made with almonds and oats
4.83 from 606 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

Ingredients

  • 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)

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 (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.

Video

Notes

*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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My Rating:




  1. Lynn Homisak says

    DELICIOUS! Followed the recipe with some very minor alterations. Couldn’t decide if I wanted peanut butter or almond butter, so I combined to = 1/4 cup. Same is true for maple syrup or honey. Combined those also to = 1/4 cup as directed. I added a few chocolate chips, plus chopped dried apricots and cranberries. Will make this over and over again. Recipe is ready to eat in 15 minutes – no baking involved. Thank you for sharing the best granola bar I’ve ever eaten!

  2. Kristen says

    I found this recipe a few years ago and enjoyed making these granola bars for myself to take to work or have as a sweet treat after dinner. When I moved in with my boyfriend, I made these for us and now it’s in our regular rotation. I’ve been making double batches so I can freeze half of them for later. I like to use half honey and half maple syrup for this recipe and we love adding white chocolate chips and dried cranberries!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your boyfriend are enjoying them, Kristen. Thank you for sharing! xo

  3. DBL says

    Absolutely loved these! My kids typically reach for Z-Bars, but wanted to try a healthier alternative with natural sugars, rather than the processed stuff. Followed the recipe and left them in the freezer a little longer before cutting. They were a hit! Thank you so much for this recipe!!!

  4. Sahar says

    I just made these bars, extremely delicious, but only a bit too soft and gooi, do you think I could bake them in the oven to make them a bit crunchy?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sahar, we’d suggest scanning the comments to see other readers’ experiences with baking them. They’re more firm when eaten straight from the fridge vs. at room temperature. Hope that helps!

  5. Jean says

    I used agave and did have to soak my dates as I buy in bulk and freeze them. My only add-ins were 4 small dried apricots chopped into small pieces and a pinch of cinnamon. I always have difficulty making granola bars. Mine always come out too soft and sticky. This recipe seemed simple and easy but once again my bars are too soft and sticky to hold. Is that just normal for homemade granola bars? What could be wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jean, it is normal for them to be a bit tender, but it’s possible that soaking the dates is making them a little too moist. You could try adding more nuts/seeds/oats to dry it up. Hope that helps!

  6. Rachel Beauregard says

    YUMMY!! I just made these. I added pumpkin seeds and ground flax seed to the oats for roasting. I also used Trader Joe’s Mixed Nut butter.

  7. Emily P says

    This is an excellent recipe which I have on high rotation for a snack after cycling to and from work. Perfect with a hot cup of tea and for sharing with keen colleagues.
    I make sure to cut each almond and take time carefully mix in the dates to help the bars hold together. Today I forgot to add the peanut butter and maple syrup mix, but realised my mistake as I started to put the pan in the freezer. I was able to pull the mixture back into a bowl and add the missing ingredients. This recipe keeps me well. Thank you.

  8. Kelly says

    These are great and so versatile! I’ve used dried pineapple, dried cherries, dried cranberries and a variety of nuts in addition to the almonds. And I always add toasted coconut. *chef kiss*

  9. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  10. 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!!

  11. 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.

  12. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

      • Avatar for Dana @ Minimalist BakerSupport @ 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!

  13. 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.

  14. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  15. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  16. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  17. 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!

  18. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  19. 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!

  20. 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!!

  21. 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.

  22. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  23. 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.

  24. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  25. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  26. 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!

  27. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  28. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  29. 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!

    Debi

  30. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  31. 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.

  32. MandyM says

    Hello

    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!

    Thanks

  33. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  34. 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!

  35. 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.

  36. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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…

  37. 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!

  38. 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

  39. 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!

  40. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  41. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  42. Toni Brown says

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

  43. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  44. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

        • Avatar for Dana @ Minimalist BakerSupport @ 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 :)

  45. 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!

  46. 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! :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  47. 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.

  48. 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!

  49. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  50. Julian says

    Hello!

    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! :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  51. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  52. 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!!!
    Thanx!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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