Hello friends! How was your weekend? Awesome, I hope.
John and I did some relaxing, brunching, pizza-ing, and working on a new food photography product. I also bought and returned a pair of overpriced yoga pants out of sheer buyer’s remorse. Does that ever happen to you? Sometimes, we just have to make mistakes like that in life.
It’s been a week since I’ve eaten ALL of these granola bars, but I’m still dreaming about them and peeking in the freezer to make sure I didn’t overlook one last piece. They’re that good.
These brownie granola bars kind of started out as a failure. The idea was to make date-sweetened brownies and I resorted to adapting my go-to Vegan GF Black Bean Brownies. Problems ensued. I ate one and had to throw the rest away. Not good. Not good at all.
Back to the drawing board.
In life do you ever find yourself trying to fit a square peg in a round hole? That’s what I was doing with these brownies. I wanted date-sweetened brownies but the blog universe was telling me something different.
When I’m trying to fit my square recipe into a round hole, I rethink it. The result was a simple, naturally-sweetened, healthy granola bar that was a little on the decadent side – just the way I like it.
These bars DO indeed taste like a raw brownie.
They require just 7 ingredients.
They’re no bake, aside from toasting your oats and nuts (an optional step).
They’re loaded with antioxidants, fiber, protein and healthy fats.
They’re incredibly satisfying.
They’re perfect for breakfast, dessert or a quick snack.
They’re freezer-friendly.
They’re uber chocolaty.
They’re really just kind of perfect.
So what do they taste like? Supreme awesomeness. They’re
Rich
Dense
Moist
SUPER chocolaty
Nutty
Oaty
Slightly crunchy
Perfectly sweet
& Mega filling
I did have one for breakfast and found it quite filling. But for the most part I ate these as a healthy dessert. I’d go to the freezer, break off 1/3 and snack. Then repeat for the next 30 minutes until it was gone. Self control comes in waves, people, especially with these bars.
You MUST try these bars and let me know what you think! Tag a photo (#minimalistbaker) on Instagram or @minimalistbaker on Twitter so I can see how lovely yours turn out. Happy brownie making!
Healthy Brownie Granola Bars
Ingredients
- 1 1/2 cups rolled oats (GF for gluten-free eaters)
- 1 cup raw nuts (roughly chopped // I used half almonds, half pecans)
- 1 cup raw walnuts
- 2 cups pitted dates (soaked for 10 minutes in warm water then drained)
- 3/4 cup cocoa or cacao powder
- 1/4 cup natural salted almond butter (or peanut butter)
- 1/4 cup agave nectar or maple syrup (or honey if not vegan)
Instructions
- Optional step: Toast your oats and pecans in a 350-degree F (176 C) oven for 15 minutes or until slightly golden brown. Otherwise, leave them raw – I prefer the toasted flavor.
- Process walnuts in a food processor until a loose meal is reached. Remove from bowl and set aside.
- Add dates and process until small bits remain (about 1 minute). It should form a “dough” like consistency. (Mine rolled into a ball).
- Add walnut meal and cocoa or cacao powder back in with the dates and process to combine.
- Transfer mixture to a large mixing bowl and add the (toasted) oats and nuts and stir to combine. You may have to use your hands to really incorporate the mixture well.
- Next, warm honey and almond butter in a small skillet over medium heat for 2-3 minutes until combined and pourable. Pour over brownie mixture and then thoroughly stir using a wooden spoon. (I opted to put plastic bags on my hands and mix that way to better incorporate the mixture.)
- Once thoroughly mixed, transfer to a 9×13 dish (or similar size pan // adjust if altering batch size) lined with plastic wrap or parchment paper so they lift out easily.
- If using a 9×13, ONLY USE 3/4 of the pan so they have the proper thickness. Otherwise they’ll be too thin. Cover with parchment or plastic wrap and press down firmly to even out the top. Freeze for 15-20 minutes to harden.
- Lift bars from pan and chop into 12 even bars (or more if you prefer). Store in an airtight container in the freezer or fridge to keep them extra fresh. They will get a little sticky when left out at room temp.
Notes
*Nutrition information is a rough estimate.
Anneke Sharp says
I made this and used CostCo prunes instead of dates and mixed nuts. I used the food processor to pulse everything together (did not bother with the massaging phase as so many had said they found it hard to incorporate). I would definitely make again, and would highly recommend using the food processor to combine everything too – just use the pulse setting and add in stages so you get a mix of sizes. Tastes great – not too sweet and very filling.
We’re so glad you enjoyed them, Anneke! Thanks so much for sharing! xo
Steph says
These look so good! I was wondering could you add in extra dried fruit? If so would you advise reducing the raw nuts to keep the balance or just add them in without altering the base recipe?
Thanks!
Hi Steph, we haven’t tried adding dried fruit to this recipe but we think it would work without alteration. Let us know how it goes!
Caryn Siegel says
Just ran out and can’t wait to make again. Delicious satisfying chocolate-like Biscotti
We’re so glad you enjoy them, Caryn! Thank you for the lovely review! xo
Ryan Dane says
Good ingredients is the key to healthy life.
Great recipe, thanks for sharing.
Mane Kancor
We’re so glad you enjoyed it, Ryan! Thank you for sharing!
Pat says
Very good result. I didn’t have walnuts so I put flaxseed flour ( a bit less than 1 cup). Yum!
Wonderful! Love that modification! Thank you for sharing, Pat! xo
Cindy a stiffon says
when you ask for 2 cups of dates, are you talking about 2 cups of loose dates or 2 cups of the date ‘block’ 500 grams that is sold in grocery stores, it seems like a lot of dates for the receipe.
Lightly packed dates would be best here!
Allison Pasquini says
I’ve made this at least 10 times. Im not a huge fan of dates (they’re “ok”) but these are so good with the cocoa and all of the other add-ins that make it a perfect combination of yummyness. My 4 and 2 year old also love these. We started using cookie cutters to cut out different shapes to make it fun for them. I don’t feel so guilty sneaking this one out of the fridge throughout the day :) thanks for the treat!!
We’re so glad you and your kids enjoy them, Allison! Thank you for sharing! xo
Sue En says
Omg this was incredible, really!
Thanks so much for the lovely review, Sue. We are so glad you enjoyed this recipe! 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
Anne says
This recipe really hit the spot for my brownie craving. I also used plastic gloves to mix the batter. It was very effective.
Smart! We’re so glad you enjoyed them. Thank you for sharing, Anne!
Elizabeth says
I love this recipe! I’ve made it four times now. Tastes like brownie batter, but it’s filling without being heavy. Perfect for breakfast, snacks, and dessert! I do find that I need to add a little bit of water when I blend the dates, even after soaking, then I get the perfect chewy brownie texture. This past time I experimented by using coffee syrup instead of honey, and I think the flavors go well together. Thanks for the recipe!
Ooo, yum! What a great idea, using coffee syrup! We’re so glad you enjoy this recipe, thanks for the lovely review, Elizabeth! xo
Adrienn says
Lovely recipe, it’s not easy to properly mix it up, but really worth. Very tasty!
We’re so glad you enjoy it, Adrienn. Are you using a powerful food processor?
Adrienn says
Yes, there was no issue with the food processor part, where I felt need to ask a bit help, was to mix the dates/walnut with the oat/almonds/pecans. But my partner helped me out to get a nice result
quicker :)
Thanks for sharing, Adrienn! Glad you got it sorted out!
Kim says
I made this for the first time 6 months ago, and ever since, my partner has asked for a constant supply. I toast the nuts and use almond butter and agave. Delicious!
Love that, Kim! Thank you so much for sharing! xo
Lu says
yes totally agree. this is one of the best granola bars i have ever eaten.
great texture. but it was a lot of messy work to get it working.
i only made 1/2 batch and enought for snack for 2 people for the whole week.
thanks for this delight !
Thanks for sharing your experience, Lu!
VICKY says
Great texture and flavor! Great healthy dessert or snack!
So lovely! Thanks for sharing, Vicky!
Fritch says
This recipe is so good! Its actually addictive! Thank you! A
We’re so glad you enjoy it! Thanks for sharing, Fritch!
Cathy Mahoney says
Haven’t made it yet but I definitely will. Love a recipe that doesn’t have coconut oil in it
Thank you
Enjoy! xo
EvaZag says
Great recipe, easy to make. Definitely recommend it when you are craving something sweet but healthy!
Yay! Thanks so much for the lovely review! xo
Joanna says
Absolutely delicious! I roasted the oats, almonds and pecans as suggested and I think that really added to the flavour. It’s a thick mix but well worth the effort to mix well. Excellent recipe!
Great! Thanks so much for sharing, Joanna! xo
Emily says
This recipe is great! I made it for a friend who’s vegan and everyone, non-vegans included, loved them. I followed the recipe pretty much to a T, except I used roasted walnuts instead of raw, and used roasted, salted mixed nuts in place of the pecans/almonds and added sunflower kernels as well. It was difficult to mix and took some time to get everything incorporated, but it was worth it in the end and I’m glad I didn’t add any more liquid or it wouldn’t have stuck well, I think. Thanks for the awesome recipe!
We’re so glad you enjoyed it, Emily! Thanks so much for sharing!
Lidija says
I was so excited to make these that I just rushed through the recipe without reading I instructions properly and ended up placing all nuts in a food processor.. but it still tasted great! Next time I will try with almond butter or something else to substitute for peanut butter that I put it because I felt that peanut butter was overpowering…
Kat says
These bars are delicious!!! I followed the recipe and toasted the oats and nuts and I used crunchy peanut butter and maple syrup which I warmed in the microwave. The bars are super yummy and satisfying in a way that many healthy snacks aren’t. I can already tell this recipe will see a lot of use. I might experiment with adding coconut, pumpkin seeds or sunflower seeds next time just to see how it turns out. Thanks for another great recipe!
We’re so glad you enjoy them, Kat! Thanks so much for sharing! xo
Jade says
Woah! Just discovered your page and looks great! I love the feature where you can adjust the servings. I definetly see myself using your website to help me in the kitchen. Thank you!
We’re so glad to hear it, Jade! Enjoy! xo
Mary says
Can i sub the dates for anything?
Perhaps another dried fruit? But we haven’t tried it and can’t guarantee results. Let us know if you do some experimenting!
Shelby says
Thank you!!! I’ve recently started a WFPB diet to for health reasons (and I feel fantastic!) but I was missing sweets. I made some dreadful banana and oat “cookies” from another site that made me lose hope. Thanks for bringing back my hope! I used different nuts and seeds that I had on hand, but otherwise followed the recipe to a T and it turned out amazing.
Aw, we’re so glad you enjoyed these ones, Shelby! Thanks so much for the lovely review! xo
Laura says
Hello, I am planning on making this they look wonderful. But I cannot have seeds or nuts. Is there a way to omit them or a substitute? Thanks!
Hmm, you could just try more oats instead?
Kiara says
Hi! Can we remove the butter??
We wouldn’t recommend it as they may have trouble staying together. You could maybe sub a different nut/seed butter.
Kate Berliner says
Could I sub figs for dates?
Hi Kate, we haven’t tried that, but it might work! Our only concern is that they wouldn’t be quite sticky/moist enough to help everything stick together. Let us know if you give it a try!
Barbara says
We can’t do “cocoa or cacao powder” in our family. Will this change the recipe drastically if omitted, or is there a substitution you can suggest? Thanks.
Hi Barbara, they will probably end up too moist/sticky unless you play around with proportions. You could reference this or this recipe though! Let us know how it goes!
Lucy says
Hi Barbara, you could use carob powder. I’m going to make these this week with carob so will let you know how I get on.
Barbara says
Thanks Lucy. Looking forward to learning how they came out.
Lindsay says
These are decadent enough to be dessert. I wrapped them individually in tinfoil and they will be perfect for a grab and go in the morning. I absolutely love this recipe. I used dark chocolate cocoa powder.
Great idea, Lindsay! Thanks so much for the lovely review! xo
Raphi says
Hi Dana! Thanks for the yummy recipe! I would like to create the exact same bar except sugar free (so remove dates as well), do you know if this is feasible? Can I replace it with Stevia or anything else? Thanks!!
Hmm, not sure! This is our closest thing to it!
Haysa says
Hello from Australia!
Thank you very much for sharing this awesome recipe! I definitely recommend :D
You can easily adapt this recipe to anything (seeds, nuts) you have in the cupboard.
So, I used 250gr of dates paste and added some coconut oil. I did not use maple syrup/honey/agave. Instead of 3/4 cup of raw cacao powder, I used a little over 1/4 of a cup. Next time I will use 200gr of dates and add some more coconut oil and some vanilla extract.
I love when I don’t need to convert every single ingredient to metric system, thank you ;)
Thanks so much for the lovely review, Haysa! We’re so glad you enjoyed them and find the metric measurements helpful!
Ania says
I second that!! Yours is my go-to website for vegan inspirations, and hassle free thanks to recipes in grams <3
xoxoooo!
Irene says
Can you suggest ways to recreate this BTS snack idea so that they are nut free? Specifically, the brownie granola bars.
Thank you in advance!
Irene
You could replace with the nuts with seeds! Probably hemp, chia, or sunflower.
M Smith says
WOW these are really good. I used a combination of walnuts, pecans, hazelnuts, and sunflower seeds for the nuts and it worked fabulously. I also added some coconut oil since mine were having some trouble sticking together. Definitely worth making!
Anneke says
Hello
I’m really looking forward to making these. Do you have the breakdown of the macros for it please?
Thanks. Anneke
Hi Anneke, you can find the nutrition information below the notes section of the recipe. Hope that helps!
Emily Ria Hilverda says
These are so so good! One of my favourite recipes! I have both with and without the maple syrup (I did a sugar free month) and its delicious both ways. Highly recommend!!
Isabelle Ivors says
These are amazing!!
To me they are like the healthy version on a Snickers bar.
Even my husband and few friends have tried them and think the same.
Love it!
Thank you!
Jess says
These are really easy to make and are definitely approved by all people in my house both big and small! I added a little coarse sea salt on top for a little extra indulgence.
Shprintza says
THIS IS THE MOST DELICIOUS DATE RECIPE I HAVE EVERY MADE!!!! Thank you for this awesome recipe.
Aww thanks so much! Happy cooking!
Gaby says
I made this into two dozen power balls using a block of date paste so I didn’t need to drag out my food processor. They’re great and toasting the oats helps with both taste and texture.
I’m a midwife and need a healthy, energy filled treat when I leave the house at 2am and these fit the bill!
Laura says
I just discovered this recipe and am excited to try it. However, my husband is allergic to walnuts (and only walnuts). What would you recommend as an alternative to the walnut meal? Thank you!
Hi Laura! You could try something like hazelnut meal, perhaps? Otherwise, sunflower seed meal may be a good option.
Danielle Lewis says
I’m not the biggest fan of dates in my food. Can this be made without them or can you not taste them?
We wouldn’t recommend omitting them, as the dates help hold the bars together! Along with the other ingredients, you will find that they don’t have an over-powering date flavor. Hope this helps!
Barbara Cohen says
Thank you very much for this recipe! I’ve been wanting to make something treat-full and tasty and these are great! For the nuts I used cashews, almonds, and walnuts. I think next time I will add flax. I cut them in chunks since they are so filling. Thank you for all your great work!
Thanks for sharing your changes, Barbara! We are glad you enjoyed this recipe :)
Jane says
Very tasty. In Canada we have a chocolate bar called an “Eatmore”. This taste just like an eat more and I have to say, that is what we did.
Maria Justel says
My husband and I loved these! Such great flavors. I toasted the nuts and oats and sprinkled pink sea salt on the finished product. We decided to cut them into small bite size pieces because they are filling. Glad I tried this recipe in my search for cocoa bars first! It’s a winner.
Shelly F says
I would like to make this “un-vegan”. What would the swaps be specifically for the dates? I love the concept but would love both options to see which I prefer ;o)
Honey, perhaps?
Stine says
I made these yesterday, and after 1 bite both my husband and I got a headache! I used Cacao instead of cocoa, don’t know if that made a difference, but it was very disappointing cause they were tasty!
cathy says
These don’t just look appealing to the eyes, I think they are tasty and to top it- it s a truck load of nutrition!
Yay! We’re glad you enjoyed them, Cathy!
Mark says
I switched out the dates for two bananas and it worked a treat. My wife doesn’t like “grown up” snacks but even she enjoyed them.
Glad to hear it, Mark!
Sadie Savant says
This is my go-to template for what I now call “Kitchen Sink Bars”… sometimes I replace half the dates with dried apricots (etc.). I throw in rolled barley if I’m out of oats, or do half & half… any nuts or dried fruit I have around, shredded coconut, hemp hearts, sesame seeds, etc. I will combine the scrapings of pumpkin, almond or peanut butter on hand…. it’s perfect!
One question: if everything I use is stored in cupboards, why such a short shelf life in the fridge?
Keep it up! Good stuff!
We’re glad to hear it, Sadie! When all of the ingredients are combined together, it shortens their shelf life vs. being kept separate which is why we recommend keeping them in the freezer or fridge to keep them freshest! They will keep in refrigerated for up to a week, and in the freezer for up to 1 month. Hope this helps!
Abigael says
Hi Dana,
I am from Dubai and I came across your website while searching for raw bars. And I must say this recipe is so delicious!!! I managed to make them today. And waiting eagerly to take them out of the fridge. I had a good spoonful before they even went in and I’m so bawled over! Btw I will be doing a video of them and will be linking your website to that video so people can see your recipe. Thanks again!
Maria says
I was a little skeptical at first but when I tasted these bars… OMG!! I will surely be making these every week (if they last that long ?). I added a little coconut and a sprinkle of cinnamon on top before pressing the parchment paper and it was great! Thanks for the recipe!!
Alice says
Hi Dana, thanks for this simple yet wonderful recipe. I used raw cashews and golden syrup. Your tip about using gloves to combine ingredients was very helpful. I’ve eaten quite a few while ‘putting them away’ into Tupperware to share!
CRYSTAL DAWSON says
Just finished making these, they are now in the freezer so not sure how they turned out. I was not sure if I should drain the dates or keep the water. They look amazing so I’m hoping they turn out
Sidra Abid-Alexander says
ABSOLUTELY DELICIOUS! had to hide it from the kids so it wouldn’t finish in one sitting. I added 2 cups of mixed nuts and seeds instead of the walnuts and compensated for this by adding double the almond butter and honey. I also lightly processed ALL dry ingredients so my kids wouldn’t pick out pumpkin seeds or the oats. Thank you so much for such a delicious recipe
James says
These are amazing. Highly recommend toasting the nuts and oats and eating the bars frozen ?.
Sue says
These exceeded my expectations. I don’t usually like raw bars. Toasting the oats & nuts made them so good.
Brenna says
Can I use pre-made almond meal instead of walnuts? My husband is allergic…
Hi Brenna! The texture may be a little different but I think that should work!
CCR says
Just made these! Delicious! My freezer is just little though so in fact I had to bend the sheet of pressed ‘dough’ to make it fit… do you think it would work okay balled up into little spheres?
Are you thinking like energy bite balls? I think that would work!
Gabby says
Wow, delicious but definitely messy when scraping the dates out of the blender, took a while but the time was worth it! Also, I made a few substitutions: I didn’t have any pecans nor walnuts so used instead 1 cup of almonds, 1/2 cup of almond meal, and 1/2 cup of flax seeds. I let them burn just a tad which gave an awesome kick. Also, no need for the honey or sweetner, the dates are already so sweet and high in sugar on their own! Lastly, I had some chocolate/date mix leftover and realized it tasted just like how I imagine vegan fudge so I set some aside as a separate dessert. Oh, and for sustainability, zero/waste purposes, I don’t use parchment paper, turned out perfectly fine without.
Liz says
How long do they keep in the fridge?
1 week, or 1 month in the freezer.
Louisa says
I’ve made these several times now. There are delicious and they take the edge off my very sweet tooth. My 5 and 7 year old love them too
Sharon says
My daughter and I make these every 2 weeks. She does most of the assembly work and I do the cleaning, so it’s a win win for us! We either eat these on the way to workout in the morning or as soon as we’re done. We don’t stray from the recipe too much as we love it but have been known to throw in some coconut and puffed quinoa. Thank you so much for an amazing recipe!!!!