Super Seedy Granola Bars

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Stack of our naturally-sweetened super seedy vegan granola bars Have you ever made granola bars that were so good you couldn’t stop eating them? Yeah, these are those granola bars. Super Seedy Granola Bars resting on a parchment-topped cutting board I have been loving making variations of our Healthy 5-ingredient Granola Bars. They’re so simple, quick and satisfying, I can’t help but dream up new flavors. Chocolate Chip Almond Butter? Yep. Healthy Brownie? Uh huh. Super Mega Seedy? Yeah, this is happening. Bowls of sunflower, hemp, flax, and chia seeds for making homemade vegan granola bars It starts with seeds, and lots of them! Seeds are an essential part of a plant-based diet. They’re like little nutritional powerhouses.

  • For instance, flax and chia seed are incredibly high in fiber and healthy fats, including Omega 3s.
  • Sunflower seeds are rich in vitamin E, magnesium and selenium – nutrients that protect virtually every square inch of our bodies.
  • And hemp seeds – the healthiest of the bunch – are a complete protein, loaded with Omega 3 and 6 fatty acids, and contain all 19 essential amino acids, which are essential for optimum health.

What’s not to love about these bars? Oh, and I didn’t even talk about the oats and nuts! So many nutrients. Oats and almonds on a baking sheet for making easy Super Seedy Granola BarsBowl of dates for making date-sweetened granola bars These bars get their sweetness from two sources: dates and agave nectar – two sweeteners found in nature that I love using in place of processed sugar whenever possible. The combination of the two not only provides an irresistibly sweet bite, but also acts as the glue that holds it all together. Mixing together agave and almond butter for gluten-free vegan granola barsUsing a wooden spoon to mix together ingredients for Super Seedy Granola Bars My favorite part about making these? You get to use your hands and feel like a kid again. I love using my hands to mix the wet with the dry ingredients. Even though my hands are a sticky mess afterwards, it’s so worth it. Look at these beauties! Baking pan filled with a batch of our homemade vegan granola bars recipeFreshly baked and sliced homemade vegan granola bars on a cutting board You’re going to love these bars. They’re:

Oaty
Nutty
Hearty
Crunchy in all the right places
Perfectly salty-sweet
Loaded with good-for-you ingredients
MEGA seedy
Satisfying
& Ridiculously delicious

Batch of our homemade vegan granola bars recipe resting on a cutting board These bars are perfect to make ahead of time for snacking when you’re short on time. I like to keep a batch in my freezer in case I have to run out the door and know I’ll be hungry later. Please tell me I’m not the only childless person who packs snacks for outings? Please?

If you make this recipe, be sure to let me know in the comments! Or, take a picture and tag it #minimalistbaker on Instagram. I want to know if it’s love at first bite (which, I suspect it will be). Cheers! Close up shot of stacked vegan gluten-free Super Seedy Granola BarsVegan gluten-free granola bar resting on parchment paper on a white background

Super Seedy Granola Bars

9-ingredient vegan and gluten-free granola bars loaded with 4 kinds of seeds: hemp, sunflower, flax, and chia! So healthy, naturally sweetened, and perfect as an on-the-go snack.
Author Minimalist Baker
Print
Tall stack of Super Seedy Granola Bars separated by pieces of parchment paper
4.83 from 109 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 (bars)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 1/2 cups rolled oats (gluten-free for GF eaters)
  • 1/2 cup raw almonds, walnuts, or pecans (roughly chopped)
  • 1 heaping (seriously) packed cup dates (pitted // deglet noor or medjool)*
  • 2 Tbsp chia seeds* (see note)
  • 2 Tbsp sunflower seeds (roasted or raw)
  • 2 Tbsp flax seeds (ground or whole)
  • 2 Tbsp hemp seeds
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1/4 cup creamy salted natural peanut butter or almond butter

Optional Additions:

  • Chocolate chips, dried fruit, other nuts, banana chips, etc.

Instructions

  • Toast your oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.
  • 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).
  • Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
  • Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
  • Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13 // as original recipe is written // adjust if altering batch size)
  • Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
  • Remove bars from dish and chop into 10 even bars (as original recipe is written // adjust if altering batch size). 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.

Notes

*If your dates don’t feel sticky and moist, soak them in hot water for 10 minutes then drain before processing. This will help hold the bars together better.
*Adapted from my 5 ingredient granola bars
*Nutrition information is a rough estimate.
*Chia Seeds - If you have a history of swallowing issues, use caution and talk with your doctor before consuming raw chia seeds. If avoiding, sub with another seed of choice.

Nutrition (1 of 10 servings)

Serving: 1 bars Calories: 238 Carbohydrates: 33.8 g Protein: 6.8 g Fat: 9 g Saturated Fat: 1.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 18 mg Fiber: 6.2 g Sugar: 19 g

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  1. Terri says

    Can you please tell me what I can use instead of oats? Would quinoa flakes work?
    Can’t wait to try but want completely gluten free 🙂

  2. Bianca Borg says

    Made these today and can’t believe how tasty they are, just wow! Will take them to work to have as breakfast each morning with my coffee.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Bianca. 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

  3. Genevieve says

    Made 3 batches, all had chia and flax seeds, but alternated the sunflower seeds with pumpkin seeds and added combo’s of cranberries, coconut flakes and dried mango pieces. Superb! Thanks for a great recipe!

  4. Lynda says

    I made these and added 1/2 cup dried cranberries. Delicious! Thinking I might add cinnamon next time…

  5. Anu says

    terrific recipe! I made some replacements – mainly the sweetener. used jaggery, coz i didnt have agave or maple syrup. so made a syrup from jaggery i had on hand, then added almond butter (instead of other way around, per your recipe – bec i didnt it in sweet syrup form).

    then i baked the washed dates to remove excess moisture… forgot it for longer than i shd have. it hardened up a wee bit. blitzed it into bits, and used that… so while it didnt add the binding base, it made my granola chewey, which i LOVED!

  6. Tina N Nguyen says

    Made these with walnuts as the primary nut, microwaved the peanut butter and agave which seemed to work pretty well. I added sesame seeds and coconut flakes to mine as well. Excited to try different variations of this! Including mixing in the no bake vegan brownie recipe of yours too!

  7. Ella says

    Hi! I was wondering, is it okay to use chia seeds raw? I used them raw, then saw a comment stating that they shouldn’t be used raw. Should I toss this batch? Thanks! :)
    -Ella

    p.s. they “batter” tasted great!

  8. B says

    SO GREAT! I made these for my son who’s visiting and grew up on all your recipes! I added a little vanilla as not all my dates were universally moist. The toasted oats/nuts (pecans and almonds) along with the seeds made for such a wonderful flavor!!! Once again..a real keeper! Thank you! Thank you! Thank you! Five Stars!!!

  9. B says

    SO GREAT! I made these for my son who’s visiting and grew up on all your recipes! I added a little vanilla as not all my dates were universally moist. The toasted oats/nuts (pecans and almonds) along with the seeds made for such a wonderful flavor!!! Once again..a real keeper! Thank you! Thank you! Thank you!

  10. Hayley Harvey-Sharp says

    Please state that the Chia seeds need to be soaked and not raw. I had a reaction yesterday (see ok Instagram hayleyreflux2019 – not good as I used them raw and they made my oesophagus swell! I didn’t know you couldn’t use raw Chia seeds. Needs to state this

    Hayley

  11. Phil says

    I did this, yet was dry and crumbly. Am I missing something ?
    I also used corm syrup glucose.
    Any tips for a stay together chewy result ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Phil, were the dates you used fresh and sticky? That’s what helps everything stick together. If not, try soaking them in warm water for 10 minutes next time. Hope that helps!

  12. Monica may says

    MY GO TO. I make these all the time for hikes, camping, work. I work offshore on a ship and love packing these. I add everything to these. Maca, bee pollen, toasted coconut, cacao nibs, etc THANK YOU❤️

  13. Mark says

    I recently started a low fat, plant only diet (for heart health reasons). I happened upon this recipe and it is is fantastic! This has become my go-to snack when I need a little something. I need to minimize the amount of nuts so left them out, although I have made it with some walnut pieces toasted along with the oats and it gave it a very nice smokey flavor. I use maple syrup or honey, and a little less than called out in the recipe. I add extra seeds, including pumpkin, and use ground flax seeds to make them more digestible. So basically I make it more seedy. Raisins are also a great addition. Thanks!

  14. Sara says

    I’m in the middle of self isolation and didn’t have any dates, but I did have two date based snack bars hiding in my cabinet, it actually worked lol! Turned 2 forgotten bars into 10 amazing granola bars! Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great idea, Sara! Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  15. LoriO says

    I’ve made this several times now and love them! I use 1/8 cup chunky peanut butter, 1/8 cup sunflowr butter, and use honey instead of agave. I also add 2 tblsp of sprouted pumpkin seeds. Thank you for the recipe!

  16. Sonya says

    I’m a newish Coeliac and was looking for an alternative to store-bought nut bars as desk snacks.
    I made this subbing the oats for buckwheat and added some “granola spice” (Pumpkin powder, cassia, maca, coriander seed, allspice, ginger, clove.) Absolutely delicious!
    I’ll definitely make again, and its a great recipe to clean out the pantry with.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  17. Elisheva says

    I made these and they are great! Only thing is I wanted them to be more crunchy with more of a roasted flavor. Do you think I can bake these?

  18. Cynthy says

    This was really a pleasant surprise. I followed the recipe exactly using some figs and cinnamon for my add-ons. A little pricey when gathering the ingredients if you don’t have them at home already but other than that super easy and tasty. I’m sure this would be a fun project for those with little ones because they can really use their hands

  19. davis davis says

    yay, super yummy. took the measurement for the dates and omitted some replacing with sultanas and cranberries, i added a tblsp of coconut oil 2 tblsp of cacao nibs and 4 tblsp shredded coconut. great little lunchbox filler.

  20. Gail says

    I have never made granola bars and I’ve been looking for something healthy that I can grab and go when I’m on the run. I made the first batch exactly per the recipe, I used pure maple syrup, and did not add any of the suggested additions. They came out wonderful! Very moist and nutty. My husband, who never eats granola anything, loves them too. So, right away I made a second batch. This time I doubled it so I could have some to freeze. But they would not adhere, I dumped everything back in the bowl and added more nut butter and maple syrup and was still crumbly. I know where I went wrong is I did not pack enough dates. So I lumped up the crumbles and baked them in the oven until they are a little crispy and I have delicious granola for cereal, yogurt and snaking. I’m making the do-over right now, a single batch, and I made sure to really pack as many dates as I could. We love these and it’s hard to eat just one. My dogs Like the granola too and it’s healthy for them as well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we aren’t sure that would work as the nut butter is partially what helps hold them together. But perhaps the dates will be enough? Let us know if you try it!

  21. Patsy says

    Based upon my experience tidying up the trimmings (okay, I deliberately sliced slivers off several bars and devoured them) as I cut and wrapped these, they’re delicious.

    I substituted Date Lady brand Date Syrup for agave/maple syrup/honey and of course it works great. Because my medjool dates were a tad dry cut them up a bit before processing and also added a tablespoon or two of hot water to the food processor to help with the chopping.

    Because I like small food (especially treats like these) I cut the batch into 16 squares. They come in around 150 calories which for me makes them work better as a snack. These are great chewy bars! Now I have to find a crisp dry (not sticky) baked bar.

  22. Jessie says

    These are so delicious! I’m pregnant and need to have healthy snacks on hand. These bars appealed to me, being full of nuts, seeds, PB, and oats – all good for this growing baby! I used a combination of almonds, walnuts, and pecans, substituted 1 Tbsp. flax for 1 Tbsp. of pepitas, and used chunky PB and they turned out great. I put plastic wrap in my pan and sprayed it lightly with olive oil. I let them sit in the fridge over night and they popped right out of the pan and out of the plastic just fine. Cut into pieces easily. The only warning – I added dark chocolate chunks – but while the oats were hot. So all of the chocolate melted prior to mixing. Turned out much darker, but still tasted awesome!

  23. Stephanie says

    We are trying to stick to a whole foods diet, so I left the agave nectar out and added some extra dates. They turned out great! This is my new go-to granola bar recipe.

  24. Michaela says

    These bars are delicious and super easy to make! I subbed in pepitas for the sunflower seeds and half the flax seeds, and added an extra tbsp of hemp seeds to make up for the last tbsp of flax. I just mixed with my hands and I can’t imagine being able to mix that date paste with a spoon! We only have a 9×9 pan, so I just sort of shaped them in that with a couple inches of open space in the pan at one end. I froze them and would grab one each morning for a quick breakfast, always perfectly defrosted after my bus ride. Will be making again this week!

  25. Gary says

    Made these today but added goji berries and cranberries, my wife and I are addicted. Thank you for sharing your recipe.

    Gary & Carmen
    Kalgoorlie
    Western Australia

  26. J.S. says

    Hi, is it ok to substitute the maple syrup with pancake syrup since that’s what I have currently. I am aware that it contains high fructose corn syrup which is unhealthy (also I can’t use honey). Will the results be the same?

  27. Diane Walters says

    This recipe is so delicious, it is nutty & chewy in just the right way. Perfect for a healthy snack on the go. To shake things up you can always change the almonds to your favorite kind of nut. I will make this again and again. Very easy to make!

  28. Natasha says

    Mine have just gone into chill – I put dark choc chips in – obv tastings as I went – Delicious!! I ate too many dates so I substituted some apricots –
    Thinking dried cherry & chocolate next time –
    Thanks x

  29. Lisa Simmonds says

    Yum. I was looking for a healthy snack which used as many seeds as possible. Have made them twice now. First batch I thought could have been more moist so second time around I added a little more dates and wet ingredients. Oh I also added pistachios.

  30. Isabel says

    I love this recipe! I’ve made these three times and they’ve come out great each time. I use honey and skip the hemp seeds since I can’t find them where I live. The first two times I used medjool dates without soaking them and found it a bit difficult to blend them in the blender (don’t have a food processor) so I just tried soaking them in hot water for a few minutes before blending and it was much easier. The bars came out way stickier and thinner! Still yummy but just a whole different texture. I hope to get a food processor soon to be able to experiment more ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Isabel. 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

  31. Thea says

    How can I use 7-grain cereal in this recipe? I have a few bags that I don’t eat as hot cereal. Originally, I bought them to make dakota bread, but I like chewy granola better. Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Thea, we haven’t tried it, but it might work to replace 1/2 cup of the oats with the cereal. Let us know if you give it a try!

  32. Sandra says

    These were good but would not stick together !!! My dates were very sticky and I ended up adding about 3/4 cup of peanut butter and 1/2 cup of maple syrup to get them to stay “sort of “ together ☹️

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, strange! Perhaps your dates were not very fresh? Or they did not get blended very well? Maybe next time try adding a bit less seeds!

  33. Michelle says

    Easy to make and dense nutrition. I keep them in freezer to take on longer day hikes. Great to replenish protein & carbs on the go. Delish!

  34. Miss c b brind says

    These are fantastic! I made them exactly as per recipe the first time round, second batch I added zest of one lemon and one large orange to the mixture which made them even more spectacular, if that’s possible! Me, husband and kids wolfed them down!!

  35. Miranda says

    I have made this recipe over and over. All the teenagers in my house love!! I don’t make any changes to the recipe, perfect as it is

  36. Laura Baggett says

    I made these and they taste great! I substituted cranberries for the dates. They are very crumbly. Should I add more peanut butter or honey?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That should be okay. You might want to replace them with another type of seed though. Hope that helps!

  37. Trisha B. says

    I have made these yummy and nutritious bars several times over the last year. I use pumpkin seeds and sesame seeds if I have them. I don’t do well with flax so I don’t use them.
    I prefer almond butter in my diet so use that and maple syrup.
    The recipe doubles nicely and the bars keep well in the freezer.
    Thanks for a great recipe!

  38. Dre says

    Made these and also added in 2 teaspoon of mexican vanilla extract, 1 teaspoon of diluted espresso and a pinch of salt and these are now my go to snack for the week!

  39. Sue says

    I went wfpb last summer. I can always find awesome recipes on your blog. I made a batch of these amazing granola bars to accompany me on my international flight. I am sitting in Oslo sipping a soy latte and eating these delicious granola bars. I am so happy I didn’t leave any behind for the folks back home!!! I’m lovin’ every scrumptious bite. Thanks for the recipe and the amazing blog.

  40. Sarah Burnett says

    This recipe sounds incredible! Can you use dry roasted almonds instead of raw?

    I’m making these today for my boyfriend as he just LOVES nut bars!

    Thanks in advance ♥️

  41. Nicole says

    Hi! I made these bars this weekend and they are great. However, I replaced the dates with craisins and the bars wouldn’t still together. Thoughts?

  42. A. Alexander says

    These bars are a wonderfully nutritious treat when you can’t eat sugar or gluten, and they are so easy to make. I added 14 dates (which I blended with the honey and vanilla in my nutribullet) and 2 Tbsp. cocoa which resulted in a very tasty and less crumbly bar and added a boost of magnesium!

  43. Catherine says

    Used dried dates and rehydrated them for about 15minutes in hot water, used more sunflower seeds instead of hemp seeds since I didn’t have any, used sliced almonds since I didn’t have them whole (toasted them along with the oats) and used honey since I’m not vegan. They were amazing!! I could eat this forever!

  44. Charlene Garriott says

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  45. Sarah-Beth says

    Mmmmm! These held together really well, and the taste was amazing! Toasting the almonds is a MUST, they are seriously so nice roasted. I added some cacoa nibs on top and cut it into 12 bars, and because I didn’t have flax I just used a seed mix for the flax and sunflower seeds. I also boiled the dates for 10 minutes. These were very sweet- could I sub some of the maple syrup for water or almond milk or something? Also are these shelf stable and suitable for transport?
    I highly recommend this recipe for anyone. Thank you so much for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah-Beth! Glad to hear you enjoyed these! I wouldn’t recommend subbing some of the maple syrup for water as it is used as a binder in the recipe. If anything, feel free to cut back the maple syrup a bit. Store in an airtight container for up to a few days. We kept ours in the freezer to keep them extra fresh, but it isn’t necessary.

  46. Rene' says

    Hi Dana,
    What would be a healthy gluten-free “glue” for sunflower and sesame seed bites, with no sweetener? (Dairy-free would be great, too.) I would like to make something similar to Somersaults sunflower seed crunchy bites, which are more of a savory, salty snack.
    Thanks!

  47. Cindy Bell says

    I absolutely love these bars! They are easy to make and taste amazing. I would like to know is there anyway to cut down on the sugar. I make them for someone who works out but is diabetic and the nutritionist said that 19g of sugar is too high. Please help! Don’t want to sacrifice taste and texture.

    Thanks!!

  48. Nathaniel says

    Wow! Have made them over and over again! I use walnuts instead of the almonds and they are the most delicious, on-the-go snack! Always have a batch in the fridge!

  49. Lily says

    Hi, I was wondering if these travel well? I am going on a bike tour but don’t want them to like..totally melt in my pannier bag. But I really love your date bars so I am thinking of maybe just winging it. What do you think?

  50. Sonja says

    I made these bars and added pepitas, sunflower seeds, choc chips for hubby and walnuts. I loved them but unfortunately they gave my hubby bad indigestion which I’m guessing was the dates. Could I use figs instead or do you think that would have the same affect on him?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christian! Hold tight as we are currently working on converting all of our recipes to metric as well!

  51. Angela says

    these were great. I modified because I didn’t have dates and I don’t like things very sweet. Replaced dates with 50% dried apricots and 50% raisins. added 1/4 cup of coconut, some sesame seeds, pumpkins seeds, doubled the recipe and then had to add more peanut butter and agave/honey/maple syrup. I keep them in the freezer as most people said that was helpful to set them and then found good to keep them there pre-sliced so they are fresh and ready to go with me to work with my smoothie every morning. Thank you their terrific.

  52. Laura Hanna says

    Can’t thank you enough for this recipe. I make a double batch (9X13″ pan) just about every week. At this point, I only follow the recipe basics. I like honey instead of agave and often use almond butter in lieu of peanut. I have used walnuts or pecans, sometimes both as well as almonds. I give these away for the holidays and have a friend that begs me for them. I almost always use chia, flax, sunflower, and pepitas, but have only recently got my hands on some hemp, I don’t like raisins so I usually use craisins, and I think I might try using prunes sometime instead of dates (we’ll see). I wrap some of the bars individually in either wax paper or aluminum foil for a quick grab when heading out the door.

  53. Jeanette says

    I’ve just made these bars (no dates as can’t eat them but put thin layer of dark chocolate on top instead). So delicious and so tasty. I will definitely be making these for my mid morning snack.

  54. Jack Smith | BBQRecipez.com says

    These bars look absolutely fantastic. Beautiful photos, too. I look forward to trying this. My wife would love it!

  55. Kitkat says

    I made these! They are quite fun. I made them with pumpkin instead of sunflower seeds and extra hemp instead of flax. I used pecans as the main nuts and toasted them with the oats, which made all the difference. Next time I may want to toast the pumpkin seeds too – not sure how long to do that for. Medjool dates worked really well, and the crunch of the chia was quite fun. Next time I would likely double the almond butter instead of adding maple syrup as they were slightly too sweet for me. I’ll also add some sea salt because I forgot that my almond butter was unsalted. I think it would be fun to use salted pecans or almonds in them instead of adding salt too.

  56. Stacey Hancock says

    Hi. These look great. I can not have that much sugar. Do you think I can omit the Dates? I am only permitted 6 grams of sugar in a nut seed bar.

  57. Cindy Kelly says

    So these must be very small bars. The size would end up being 1.5 x 1.5 inches? Seems like a lot of calories for such a small piece.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Heaping cup = not a level cup, but one that is packed full and beyond a true cup. Hope this helps!

  58. Lauracatherine Cuellar says

    Update:
    Figs and apricots made a superb sub for dates.
    I now have shared this site, plus samples, to a friend with one celiac child and one stricked vegitarian/vean child. They all enjoyed the bars. This is so benneficial to folks with food requiements and choices.

  59. tara says

    I made these today, I doubled the batch and everyone at my house loves them…great way to eat seeds and nuts. we will be making more for sure!

  60. Lisa says

    I just made these and sat down to look more closely at your pictures. You used hemp hearts in your photos, but cited hemp seeds. Which is the correct ingredient? Or does it matter? For the record, I used hemp seeds, but in general prefer hemp hearts.

  61. Lauracatherine Cuellar says

    Ok, so i went ahead and made these since i was in such a need of a snack solution. I used what i had on hand and did a bit of adjujusting to turn down the dile on sweetness. I only had the chia seeds and all other seeds i subed sesame (brown, black and white – toasted them). I added a bit extra pb salted no sugar and an extra grinding of rock salt. I also increased…by a lot the amount of seeds. The consitancy was soft and yet stayed together quite well. Taste was nice but still too sweet for me. I like a snack that cannot be subbed as a dessert. Next time i will try soaked figs instead of dates, they seem less sweet to me. But all in all a great and easy recipe that can be molded to ones own prefrences. I am quite a minimalist baker fan. Thanks for all doing all the leg work

  62. Lauracatherine Cuellar says

    I am looking for a healthy protien and calorie rich snack bar that is not too sweet. I dont like candy bars and normally store bought bars are too sweet for me. How sweet do these taste? Is there a way to lower the sugar and still stay packed into bars?

  63. Elizabeth MacKenzie says

    I’ve made these twice. They are delicious. I didn’t have quite enough dates the first time I made them so I added prunes. They stuck together really well so I made them again that way. I also treated the mix like a dough. I briefly mixed the “sauce” with the seeds before adding the oats. This kept the dates from forming clumps and it was easy to stir in the oats last. Then I dumped it onto a rimmed baking sheet that was lined with parchment. I used wet hands to form it into a rectangular shape, topped it with another sheet of parchment, and used a rolling pin to get it to a uniform thickness.

    Again, thanks so much for the recipe.

  64. Treasa says

    Loved this recipe. especially because it was too easy. I am too lazy to look at complicated ones. I made this and came out really well. My husband loved it!! Thank you so much Dana :)

  65. Kris L says

    Love, love, love this recipe! I added goji berries & coconut and I can’t make them fast enough – the family loves them. Definitely need to make sure the dates are moist enough or it can turn into a yummy granola & not a bar? So much better than any of the organic bars I bought.

  66. Rebecca says

    I made these using honey and almond butter, and a mixture of the nuts mentioned – really lovely, thanks for the recipe!

  67. Nekotmp says

    I made this today for my hubby and he likes it but asked to make it less sweet? I’m stumped on what to on it or substitute! Do I have to use pnut butter? Can I sub dates for something like raisins or some other fruit instead?? Overall great and easy recipe! I know my 4yr old loves it!

  68. Becky says

    Yum, Yum, YUMMY! These were awesome. I ran out of dates, so supplemented with figs, and guess what? They were seedier!! I used cashew butter, and a mixture of honey/agave/pure maple syrup for the sweetener. I feel like a bird. The PERFECT consistency and Oh so filling. THANK YOU!!

  69. Laura says

    Really tasty. My husband likes them too! He doesn’t like chia seeds, so I toasted quinoa with the almonds and oats.

  70. Janet says

    I’ve been making variations of these incredible bars since I found the recipe! I change the nuts and seeds according to what I have one hand. I especially love the flavor of toasted sesame seeds!
    Thank you for a great customizable recipe!!!

  71. Tracy says

    Holy cow!! These are so delicious! I cannot stay out of them! They hold together beautifully! They are chewy and moist but to me they taste like those hard sesame snap candies! They are super easy to make and will not disappoint. I won’t make less than a double batch from now on! Thank you for this tasty recipe!

  72. Diane says

    These were absolutely DELICIOUS! I love the fact that these were so easy to make and that now? I don’t have to buy them. :) Thanks and keep up the good work! :)

  73. Kim says

    I just tried this but instead of almond butter I added tahini, 1 tsp vanilla, and the zest from two lemons. Has a nice citrus kick. Delicious!

  74. Emily says

    I don’t have a food processor.. do you think a blender would work for the dates? Also, what about cranberries as a substitute? The new mom I am making this for loves cranberries.

    • CD says

      food processor/blender/chopper did not work for me as the dates were too hard. I just chopped them by hand (and then i saw the suggestion about soaking in water, i’ll try that next time!). bars turned out great, but chopping was a bit tedious… I also needed to use more peanut butter/maple syrup to hold everything together – probably also b/c the dates were dry.

    • Nekotmp says

      I used a blender to process the dates and it worked perfect !:) kinda scared me when it started to ball up in the blender but thats what you want it to end up as.

  75. Brocha says

    literally delish!
    I keep ’em in my freezer and grab one for snack on college-days:-)
    thank you for this heaven healthy easy recepie!
    BL

  76. Lucy says

    I actually have a question. A friend shared these granola bars with us. I thought I would find it in the Minimalist Baker’s Cookbook, which I just received in the mail, but it wasn’t (it looks like an awesome book, however!). I wondered if this recipe is in a cookbook of yours.

    Thank you.

  77. Priya Arora says

    Thanks for an awesome recipe. I was so tempted to make this even when I had no dates in the pantry. Instead, used raisins. Followed the recipe largely with some variations/additions like: 73% dark chocolate pieces, coconut flakes and cinnamon. It turned out good and is so addictive. Next time, I will try with dates and hope it will be less crumbly. Simple Love it…
    I would like to share the picture…. if its possible… I couldn’t see any pic upload link

  78. isa says

    I just made these and they are amazing! The one substitutions I made were coconut nectar instead of maple or agave and pumpkin seeds instead of sunflower seeds.

  79. Carlton says

    These bars looks great. I’m going to try and make them this weekend. Is there a way to keep these bars longer than a couple of days without freezing them? What do other companies that make preservative free all natural bars (e.g. Kashi, Kind) put in their bars so that can keep for several months?

  80. Dennis Lindsey says

    I have been looking for some type of healthy lunch bar for my upcoming 12 day canoe trip from Fulton GA to the Gulf of Mexico on the Suwannee River. I think I have found it.
    High calorie breakfast and high calorie dinner – light snack for lunch.
    Question: what kind of care do these bars need so that they will not spoil during the twelve day trip? Will dividing them up into small zip bags and putting in a cooler work? Do I need to worry about keeping them cool at all? Thank you in advance.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Natasha, I think the nut butters help to act as a binder for the rest of the ingredients, so I don’t think substituting it with coconut oil would work!

  81. Cassie Baker says

    Holy moly! Made these for an upcoming road trip and have to restrain myself from eating them all before the actual trip! Delicious. A perfect healthy, portable snack for someone like me who has food sensitivities and can’t grab any old thing at a gas station! Plus who would want a store brand bar after tasting these babies? Thanks Dana!

  82. Andrea says

    I just made these after having this recipe saved on Pinterest for a long time!
    They are so amazingly delish….I am probably going to eat them all myself within the next few days. An awesome sweet treat for me that I can feel good about eating. Thank you so much!

  83. Caroline says

    I made these today and the were delicious. I didn’t have any flax seeds so i replaced with pepitas and since being in australia hemp seeds are illegal so i replaced with desicated coconut. They are very peanutty but very nice. Well done!

  84. Alessandra says

    These bars are so delicious and great for people trying to eat more non-processed foods! Only complaint is the little seeds get everywhere when you eat them but they’re totally worth the nutrition! I tried the five-ingredient bars and loved those too.

  85. Lisa says

    I love what’s in this recipe. Can I replace or add protein powder to this recipe to make it high protein? If so, how would I do that?

  86. Maria says

    Made these with the almond butter and maple syrup. Really tasty and will make again. Highly recommend.

    • Maria says

      Just reading Susan’s post and will try with no or very little maple syrup next time around! Thanks for that tip, Susan!

  87. Susan Bittker says

    These were ABSOLUTE PERFECTION. I’m vegan and I eat extra-clean and healthy, so I won’t be using these as a snack or a treat, but as the perfect food to bring along when I’m out hiking, or on those days when I need a light meal to have before a 6 PM film or class. I made them without any sweetener, because I feel that dates are already very sweet, and I added some raw hulled hemp seeds and some toasted coconut. This is the best recipe I’ve ever found online: no fat, no stupid empty carbs, nothing artificial, and no need to add any sweetener. Thank you for this!

  88. Sheila says

    Quick question Dana, I don’t own a food processor? What can I do or add to modify that step? Just add more peanut butter? One of you newest followers, Sheila

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sheila! Welcome. Just finely chop everything and do your best to mix with a spoon More peanut butter and dates will help bind. Good luck!

  89. Ina says

    This was gorgeous. Lots of leftover seeds and nuts too. A bit sweet for my taste but I wager that’s easily fixed next time.

    Thank you kindly for this recipe and all your others. :)

  90. Brooke says

    I love this recipe! Thinking of adding some plant protein powder for some extra morning boost. Would that throw the recipe off? Maybe adding more almond butter to hold it all together better?

  91. JANET says

    Love these! I added toasted walnuts and sesame seeds, and cut the into 15 pieces. They kept very well in a covered container in the fridge for over a week. I will make these again, having fun with variations!

  92. Anna says

    I would love to make these for an upcoming trip but wonder about the oats. I can’t have oats even GF ones but it seems all the recipes I find have oats?

  93. Elizabeth says

    I need to send these on a camping trip – will they stay together unrefrigerated? Do you have a cooked bar with eggs which I could make? I am looking to make something low glycemic, high protein/fat for diabetics who are hiking.

  94. Trae says

    Hey! I’m excited to try these. Question first: are they more chewy or crunchy? I’m more looking for soft & chewy because I have bad teeth.

  95. Ester K says

    Hello! Thank you for your recipe

    I was wondering if I could substitute dates with prunes.
    I’m very excited to prepare my first home-made bars!

  96. Heather says

    I’ve made these a handful of times and they’re delicious! However, I’d like to make them for someone who doesn’t like chia seeds. Can I substitute flax meal for the chia seeds? If so, how much should I use? Or should I just leave them out? Thanks!

  97. Melisa says

    I found this recipe while trolling the internet for “chia bars” and made them this weekend.
    I followed the recipe to the letter except, the only item didn’t have in my pantry was hemp seeds, I subbed hemp powder and it worked out fine. These were delicious and I will definitely a make them again.

  98. BJ says

    I have prepared several versions of these, incorporating coconut, apricots, and even chocolate (unsweetened, of course!) These are delicious – and very forgiving to make.

  99. Tara says

    These are delicious. I left out chia seeds because I didn’t have them, used regular peanut butter because it’s what was in the pantry and I replaced 1/4 cup of the oats with quinoa (which I also toasted) because I love quinoa. They turned out really nice. Maybe a bit sweet for me but I think next time I will use the natural peanut butter or almond butter that’s called for to help with the sweetness. Thanks!

  100. Maricela says

    My favorite bars yet! My kids will eat anything I give them, but my husband is tough to convince when I’m trying to substitute a store bough conventional item, like granola bars. He loved these! I used pumpkin seeds instead of sunflower seeds because it’s what I had. These are so delicious. Mine still fall apart a little, but not like other bars. And if they’re kept frozen or really cold they don’t fall apart at all. So when you say you throw one in your bag for a snack….does it fall apart once warmed up or do you keep it cold on ice?

    Thanks for the great recipe!

  101. Henry says

    Just made it this morning. It was so great! I have to watch my blood sugar level so this will foot the bill. I think I’ll add the dark cinnamon powder from Costco to it next time to help with blood sugar. Thanks so much for this recipe! Regards, Henry
    .

  102. Salinav says

    Oh my goodness.
    My kids, husband, friends devoured these bars and couldn’t believe how moist, chewy, delicious they were for being oh so simple.
    Thank you so much for sharing this recipe with us and making our family eat better!!! :)

  103. Aphroditise says

    These were amazing! I love granola bars but I will never buy anymore after trying this easy and delicious recipe! I too keep snacks with me at all times and they are usualy some type of granola bar. These keep in the freezer well and I can basically put anything into these bars!! 5 stars from me!

  104. Christine says

    If you don’t like dates, what can be used instead to create the glue effect.

    I currently make a granola bar that is similar, but uses honey, oil and packed brown sugar melted to a boil for the glue effect, but of course want to make a healthier version.

    These look amazing

  105. Kathy N says

    This is a great base recipe that takes alterations beautifully. My favorite is adding toasted coconut and cardamom for a little South Asian flair. YUMMY!

  106. Hannah says

    Hands down, the BEST granola bars I have ever made. I’ve tried again and again and they never came out quite right. But these are PERFECT. It’s like eating a candy bar. The one thing I am going to try next time is double up on the nut butter in place of the sweetener. I love that I can mix and match seeds and nuts. Thank you so much for this!

  107. Sapna D'Mello says

    Amaaazing! I didn’t think my husband would like them as he likes the sugary chocolate dipped ones, so I made it for myself as a post-workout snack. Hubby mentioned how good it smelled in the kitchen and later he helped himself while the bars were cooling down in the fridge. I will not be buying granola bars from the store anymore! Thank you!

  108. Lisa says

    I’ve made these for when I was travelling with my boyfriend. They were a total hit. Super easy and super delicious! I was surprised by how well they sticked together. Just like a store bought granola bad. Now I need to try your other granola bars as well. Thank you!

  109. Amanda says

    These are literally to die for! Just made them and lovvveeee them. I used natural maple syrup – most amazing flavor. I added pepitas and cacao nibs and it just tasted divine. I have been searching for the perfect granola bars that actually taste amazing and I’ve found them! Thanks :).

  110. Lisa says

    I made these bars and they taste delicious (as do your 5 ingredient granola bars)! Next time I think I will add more oats, because they seem to need some more dry ingredients…love your recipes!

  111. Aphroditise says

    These were so easy and so good!! I like that this recepie is so flexible with ingredients that I already have. I added pumpkin seeds instead of flax and added 1/4 cup of raisins because I was low on dates. They turned out amazing! I love your recipes because of their simplicity and with making healthy meals and choices!

  112. Scott says

    Great!

    I’d like to share what I did different. And in the same breath say thank you, everything turned out really nice.

    As you suggested, I soaked my dates, I think this helped a lot in keeping things “together.” I also added a hand full of raisins to the dates and then ground it all up in the food processor.

    The oats I toasted in a skillet, for me, it is quicker, and I get a little more control. The almonds I did in the stove, but in the future I think starting with the oats in a skillet and then when the timing is right, add the almonds (almond slivers for mine).

    Another step I added was to do a quick pulse of the oats and almonds in the Food processor (before you do the dates and raisins), dry before wet. I think this helped keep everything together. Also added a handful of walnuts (my love :) at this point in the journey.

    While warming the honey and peanut butter on the stove, I added a “pinch” of salt. About a 1/4 tsp to it.

    I followed your directions fairly closely, and it all came together very nicely, I like the crunch of those little chia seeds :)

    Everything is cooling now so in a few minutes I get to partake, yum.

  113. Anne says

    These look terrific and I’m going to make some! The only thing is that I think you should include some text about how these are very (VERY) calorie dense bars. This is fine if you do a lot of exercise – perfect in fact for after running or a weight session, however if you don’t do exercise then they should be eaten in moderation!

  114. June says

    Thank you so much for this recipe! I made a batch of these before a long vacation and they saved us so many times – they were perfect for preventing mid-afternoon hanger and we ate them for breakfast a few times when we were travelling and didn’t want to have to give in to getting something else unhealthy from a coffee shop. They traveled really well for over a week just wrapped in some plastic wrap, although I did accidentally smush a few in my suitcase (still yummy!).

    We used almond butter, along with extra roasted pecans and pumpkin seeds to replace flax and hemp b/c we didn’t have them on hand. Getting the oats, nuts & seeds toasty made them over the top delicious when combined with the sweet dates & maple syrup.

  115. shameka says

    These look amazing but I don’t have a food processor. I recently bought a Ninja Professional do you think that will work?

    • Scott says

      Keep an eye out at your local thrift stores, I found a medium sized Cuisinart FP for ten dollars, has work great so far, makes hummus really nicely. But you have to be patient for those deals, right time right place sort of thing.

  116. Seema says

    My husband turned vegan earlier this year and I tried this recipe out. The only difficulty I had was converting the measurements into grams and ml (and this is the metric we use in the UK mostly) but once I worked that out, these bars were quick and ready to make. Oh, and completely delicious. Thanks, and keep sharing more recipes please :-)

    • VMH says

      My European in-laws and friends were always asking me for my recipes (back in the day when the internet was just a few boards on CompuServe) and whilst I appreciate the metric system, I found it easier to just buy them a set of nested American measuring cups and spoons, preferably metal. Saved a lot of conversion. They are often available now in stores or on Amazon.co.uk. So if you end up using a lot of recipes with American measurements, this might make it a bit easier.

  117. Candice says

    We’ve made these numerous times and my BF absolutely loves them. Way better than store bought. I was slacking for a bit and he actually asked me to make them for him (which he never full out asks for anything). The only thing I do differently is add plums/dates and craisens instead of just dates. They are so good.

  118. Julia says

    These are AMAZING. We are a nut free house and largely alkaline, so we use soy nut or sunflower butter with the agave with whatever array of seeds and coconut, oats, etc we have on hand. My 4 and 6 year old beg for these. So healthy and delicious!! We love them. Thank you for this great recipe!

  119. Donna says

    Thank you. Have been looking for an easy and healthy snack for lunch boxes and this is fab. Kids keep asking for more and hubby and I love them too ? delicious

  120. Sian says

    I’ve been looking at making my own healthy superfood breakfast bars for a while now and I think I’ve found the ultimate recipie…. Thank you!! I added some of my own twists like others. The one I wanted to share was that I only had dried chopped dates, but wanted to give this a go. So, combining a tip from another recipie I soaked my dates in Earl Grey for the day while I was at work. This also meant I didn’t have to chop them up and get another gadget out. Anyway, it worked a treat and I’m dead chuffed with the end result!! Thank you so much!!

  121. Laura says

    This recipe was the last in a list of recipes I tried for some kind of “bar” snack, and it was my favorite. I used walnuts only and substituted flax and hemp for pepitas and added cranberries and coconut. Yowza! I made a double batch and shipped half to a friend who went bonkers over them (now I am committed to always make double and send him half). I love that, as long as the basics are met, you can improvise with what ever nuts, seeds, or other additions you want as long as you don’t add so much they don’t stick together. I wrap each bar in wax paper so I can just throw it in my purse pocket, and it works great. I have also made balls with them.

  122. Tiffany says

    I just wanted to say a big THANK YOU for coming up with this recipe! It came out perfectly and held together like a real granola bar. My 1-year old is a fan, my husband asked me if I really did make it myself (after eating 2 bars in succession). I hardly ever comment in blogs but I really love yours. It looks amazing, the recipes work and you make healthy eating so simple!

  123. Leah says

    Excited to try these! Do you think I could sub pumpkin seeds for sunflower seeds, or would that change the consistency? Also thinking of adding cranberries to make it a harvest-y type bar!

  124. Karina says

    Ooe thanks so much for this !
    I just made my batch, can’t wait to use it as a hiking snack :D
    My bar basics were the same. Just subbed the dates with cranberries, and the combining aid with a spot of honey and a wee bit of caramel left from baking (yeah yeah a little cheat hehe)
    Can’t wait to have a nibble !

  125. Barbara says

    Oh my!! Before they even cooled I was licking my fingers — these are AMAZING!! I added toasted coconut and used macadamia nuts instead of almonds. MMmmmmm. I think this is my new breakfast.
    Thank you so much, I can’t wait to try more of your recipes!

  126. Nellie says

    Hello! I’m planning to give this recipie a shot tomorrow. I wonder, how do you store them and long does they hold? I really love your blog and I’m so exited for doing these bars because they look FANTASTIC!

  127. hannah says

    These are AMAZING. I never add the honey as I’m not much of a sweet tooth so with just the dates it’s already too sweet for me. But seriously, I could eat these for the rest of my life! Sooooo good.

  128. Angie says

    SUPER delish! I added 4 figs to the date mixture, 2TBS of unsweetened coconut and 1TBS of mini chocolate chips to the seed mixture.

  129. Michelle says

    I exchanged Jerusalem artichoke for shave and added a touch of coconut butter. Tum. Thank you for the great directions.

  130. Lauren says

    Yup just tryed this one too! Found the site a week ago and made about 5 recipes so far! This one is great! Me and my kids loved them!

  131. rachel says

    i’m going to make these to take on our vacation which will include lots of hiking!
    they will be coming on an airplane with us. after i make them, should i just wrap them in plastic wrap individually and freeze? then when we arrive should i refreeze and take out as needed or just refrigerate?
    thank you!

  132. Lisa says

    I made these today and they are wonderful! They have just the right amount of sweetness. I followed the recipe exactly with two small additions: about a tbsp of sesame seeds (can’t have enough seeds, right?) and a tsp of cinnamon. Those were just to suit my taste. I’m sure they’re just as lovely as is. Thanks for this great recipe!

  133. Susan says

    They look yummy! GF also.

    What can you add to this recipe so they are not so crumbly. I like them chewy. Any suggestions.
    Thank you.

  134. Rhayni says

    Hi Dana! I am back in KS so sad you are not here anymore. Hope you are loving Portland.

    You commented that you freeze your granola bars. To eat them how do you defrost them?

    Thank you! Like always awesome posts! you guys are the best.

  135. bela says

    Honestly, you can just skip the agave. They are delish as is (with a drizzle of maple syrup or raw honey). I find the dates offer enough sweetness that you don’t need any other sweetner. Yummy and so amazing as a post exercise snack. Thank you!

  136. tinktink44 says

    I made these and they are VERY GOOD! Who knew I could make granola bars? I’d never puréed dates or toasted oats before either so I feel quite accomplished. I used pumpkin seeds instead of hemp seeds, and I actually added a few walnuts, cashews & peanuts. For the “agave nectar or maple syrup”, I used 1/8 cup each. I used peanut butter, and added sea salt since my PB doesn’t have salt. The bars are all things that you describe them as being! Thank you!

  137. Jody says

    These are my family’s favorite homemade granola bars! I’ve made them numerous times and they always go super quick. I didn’t have any dates last time so I just substituted raisins and they were just as yummy. Thanks for sharing, your pictures are amazing by the way…makes me want to go have a granola bar right now!

  138. Natascha says

    I made these granola bars, although they were tasty they were quite crumby. I did add extra nuts, would this be the problem? Should I add more dates or peanut butter to make them stickier?

    :D

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah, the ratios are pretty spot on. Next time, if you add more nuts be sure to compensate with more dates, which will act like glue and hold them together better!

  139. Jessica says

    I made some modifications using what I had on hand, because I was so anxious to make these. I love the 5 ingredient granola bar too! I used raisins for the dates, maple syrup, an quinoa for the flax and hemp. They are delicious! I’m licking the sticky spoon. Thank you for a wonderful recipe.

  140. Mindy says

    Made these tonight and I’m in love! So easy, filled with so many wonderful ingredients, and a lot cheaper to make than the junk they sell at the grocery store. It helps that I can buy all the ingredients at my local bulk food store:) I’m truly in love with your blog.

  141. Mandy says

    These are a staple in our home now. Also wanted to share that I ran a marathon yesterday, and chopped one of these bad boys up into smaller chunks, wrapped it in plastic wrap and carried it to help fuel me. Worked like a charm! I’m always on the lookout for something that will work well for training/race day but isn’t a synthetic nasty gel.

  142. klvano says

    Hello! I don’t have a good processor, but was wondering if I could use my blender instead? I have both a large container and a small bullet-like container that I could blend in. Thanks!

  143. Cynthia says

    Just want to say it looks delicious! It is the first time I visit the site, really liked the idea and the recipes. (:

  144. Julia says

    These are nice and satisfying! the dough took a bit of work to get everything incorporated but it was well worth the effort! Yum-o!

  145. Tira says

    heyy,

    I am pre-diabetic and I cannot have a lot of sugar that are in dates. Do you have any low sugar substitutions? More pb?

    Thanks!

    • Maria says

      I know what you mean! Carb of 33.8 is too high, esp for a diabetic. It’s more than what one should eat in a meal.

  146. Laurie says

    These are delicious but very crumbly. I haven’t been able to find brown rice syrup where I live. I was wondering if you could bake them and if you think that would help them hold together.

  147. Jackie says

    These are sooooo good. I used a little less honey than the recipe called for, and it’s still super sweet. You definitely need to have a good food processor to process the dates. I love my food processor, but even it had a hard time with this. My picky husband loves them too!

  148. Kirk says

    Woke up this morning and was determined to try again. “Where is my baking sheet pan?”

    Oh. Cooled in the oven. With the toasted almonds and oats from last night.

    Now everything turned out perfectly! Thanks again for the recipe. Humbled but grateful.

  149. Kirk says

    Hello and thank you! I made them tonight. I did have a problem though — they were extremely gooey and not able to cut them. I did not alter the recipe. Maybe I packed the healing cup of dates too densely.

    The outcome was like fruit roll up texture.

    I triple checked the indgredient and process but for sure I did something wrong.

    Any ideas?

  150. Carrie says

    I seriously have to stop making these! I ate half the pan today, so delicious! My hubby and kids love them too, when they can tear them away from me! ;0)

  151. Sonja says

    I have made your 5 ingredient granola bars twice now, and was excited to try your recipe for the seedy type. Alas, I had only a scant 1/4 cup of dates! I made them anyway, using toasted oats and almonds, chia seeds, and ground flax meal along with tahini and maple/agave syrup. Then I put them in the freezer. Well, they were quite tasty, but even the freezing didn’t help them stick together the way dates do. So, what did I do with a plate of large crumbles? Add almond milk! Yes, your granola bars are just as tasty–if not tastier–as granola cereal!

    Thank you!

  152. Priya says

    Just made these and can’t believe how quick it was to make a batch! So I turned around and made a second one immediately :) Did not have hemp but added roasted coconut chips to one batch and used honey instead of agave. The variations like you mention are endless. Thanks for the recipe Dana!

  153. Kelly says

    These bars are soooo good. You’re right, I can’t stop eating them. I knew that would be the case as I’ve made your chocolate chip almond butter version a couple of times before. Delicious. Thanks for another great recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Could you sub peanuts? Otherwise, just replace the nuts with additional oats. Hope that helps!

  154. Jason McHann says

    There is way too much sweetener in these for my taste. I made an altered version using just dates and it tasted healthy….. or maybe just a little bland. For a doubled batch, 1/4 corn syrup or aguave is sufficient.

    Also I would suggest baking longer than recommended (30-40 min) and covering surface with aluminum foil. The foil keeps the moisture in the mix and forces it into the dry grain. Also I process half the oats into flours. Granola is a little obsession of mine.

  155. OM Chef says

    I’m making these today, I love anything with extra seeds and you’ve got 4 different ones here, awesome! I may sub brown rice syrup for agave

    thanks for sharing a great recipe ;)

  156. jennifer says

    I made these TWICE this week. Haha. That’s how good they are! They’re a perfect refuel snack after cycling to work. Thank you for a fantastic recipe :) Yum yum yum!

    • Jason McHann says

      No, raisins have a distinct , sharp flavor that would likely taste acrid in large doses. Dates are have lots of sugar and thus act as both a sweetener and binder.

  157. Terri says

    These are amazing!! I used a combo of walnuts and pecans–yum
    Our new favorite bars
    Love your site too :)

  158. Tracy | Pale Yellow says

    Since discovering your blog a few months ago I feel like I pin 75% of your recipes – they all look so good and easy! This is especially noticeable after vacation when I’m catching up on my blog reading! Thanks for another fantastic recipe and for ignoring my stalker-ish tendencies!

  159. Karley says

    Just made these, delicious! I think next time I might cut the sweetener in half and sub in some dried fruit… Cherries could be good!

  160. Zach Spuckler says

    LOVE the ways these look, especially the way the turn out so perfectly imperfect! The photography highlights their simplicity and beauty – better than any bar you could get at the store, these are going on my “to-cook” list for sure!

  161. Amber says

    I would just like to thank you for making my family’s switch to a plant-based whole foods lifestyle a bearable one. I frequent your website often to get recipes when I need a guilt free sweet fix, which I, with slight guilt, must admit happens about every six days. I live in Joplin, MO, and actually teach a class to educate people on how getting back to their kitchen will help improve the quality of their lives’ and health. This month’s class will feature snack foods both sweet and savory, and all of my sweet recipes will be straight from your site (giving credit for your minimalist genius on every recipe print out, of course). Thank you again for all that you do here!
    Sincerely,
    Fan for life :)

  162. Lisa says

    I like everything about these except the agave. (I’ve read everywhere that it’s basically highly processed fructose. True agave syrup as used in S. American cultures is not the sweet stuff sold here.) I’m going to try these with home made coconut sweetened condensed milk made with organic maple syrup. YUM!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I recently heard that! Definitely swap for maple syrup if you’d rather. And if not vegan, honey would work great.

      • Sue says

        Thanks for this yummy recipe. They look delish!

        Could you use stevia instead of agave? Is so how much would I need to use.

  163. Vicki Bensinger says

    As I’m sitting here eating almonds I’m dying to make these. I’ve been looking for granola bars to make for hiking and biking while vacationing in the Colorado Mountains. These look perfect!!!

  164. Millie l Add A Little says

    I love granola bars (especially when travelling) and these look tasty and so satisfying Dana!
    Pinned!!

  165. Anna @ One Prickly Pear says

    These granola bars look much healthier than those store-bought ones. Loving this recipe! :)

  166. Hannah Elizabeth says

    Lol, no, Dana, you are not alone. I bring snacks for myself all the time; sometimes I pack it in one of those insulated lunch bags, so I look even more absurd! :P I’d like to think that pretty soon the snack-toting thing is going to be super-fashionable, and we’re setting a trend. ;)

  167. Jen says

    I will definitely be making these soon! And don’t worry, I always travel with snacks (even for grocery trips!) and I am also childless ;)

  168. Janie Lynn @ My Over-all Apron says

    Ha! I just got done making granola bars and now I wish I would’ve tried these. Oh well, with ten hungry kids at my farm, they’re bound to be eaten soon and another batch of granola bars made. Yum! I wanna make a paleo/trim healthy mama version of these RIGHT NOW! Maybe I’ll post my version on my blog.

    From your whole food-y!
    Janie Lynn

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      What are the odds? At least there’s a lot of of hungry kids around to eat your current batch :D Let me know if you give these a go, Janie!

  169. Danielle @ Chits and Chats and Chocolate says

    Yay! I can always use a speedy recipe! I can’t wait to make them!

  170. Mihajla says

    Finding a healthy bar is always a challenge (even though they’re generally labelled as healthy right?) These are spot on..with fabulous ingredients!

  171. Medha @ Whisk & Shout says

    I haven’t made my own granola bars yet, but these look so easy and healthier than grocery store bought options that I gotta try them! Can’t wait to use up all the nuts and seeds sitting in my pantry :)

  172. Laura @ Raise Your Garden says

    You know, it just occurred to me that store bought granola bars aren’t that healthy, like over 300 calories a piece, oops,

    I love your healthy seedy version, great post workout snack! Can give to the kids instead of fish crackers.

  173. Sarah | The Sugar Hit says

    Dates and oats are my love language. I would totally date an oat. Not really. But damn, these babies look good.

  174. Averie @ Averie Cooks says

    I have every ingredient here except the medjools on hand. But I have some fatty plump raisins that may work, or I can get some on my daily TJ run :) Seriously they look wonderful, Dana! Pinned

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Raisins would work swimmingly I would think. Hope you give them a go, Averie! Loved your strawberry lemonade bars on the blog, by the way. Gorgeous and pinned!

      • Tara says

        I didn’t have dates either and made them without them. They came out more like granola than a bar but my kids loved them!!

    • Colleen Tinlin says

      These are the most amazing granola bars!!!! Added some toasted coconut one time. So good!!! Wish I could find the secret in making them not as crumbly.

      Have made them three times already. Everyone I give them to loves them!!!

    • Cathy Richardson says

      I have to make these bars every week…my kids gobble them up!! so much healthier than packaged cereal bars, thank you for the recipe!! I was out of sunflower seeds so added raw pumpkin seeds instead and it was delish!

    • Jean-Michel says

      Hey,
      english is not my first language and I don’t get what a heaping is. Is it just a overfilled tablespoon?

      Thanks,

      jm