Yummy, chewy and above all, simple to make vegan granola bars. Oh, did I mention these are gluten-free? Wehey!
So it’s been a week since I’ve made (and eaten) ALL of these, but every morning you can find me peeking in the fridge to make sure I didn’t overlook one last piece.
What I love about this granola bar recipe is that there’s no need to bake them once they’re formed in the tin. The only baking required is for toasting the oats and peanuts to give them more flavour and to add a bit of crunch. Dates and peanut butter hold these together and keep them 100% naturally sweetened. They really are the perfect breakfast or on-the-go snack.
The base (and natural sweetener) for these lush granola bars are delicious dates. Then we add roasted peanuts (or any other nuts of your choice), oats, peanut butter, and maple syrup. Mix it all together, and voila!
Just 6 simple ingredients, and no baking involved (apart from toasting the oats and peanuts, an an optional step, but totally worth it).
They’re really just kind of perfect.
1-bowl vegan granola bars
- 1 1/2 cup gluten free rolled oats
- ¼ cup melted coconut oil
- ½ cup peanut butter
- ⅓ cup maple syrup
- ½ cup peanuts
- 1 cup medjool dates
- Line a 9×9 baking tin with parchment paper and set aside.
- Toast your oats and peanuts in a 176 C oven for around 15 minutes or until slightly golden brown.
- Place the medjool dates in a food processor and process for about 1 minute to form a “dough” like consistency.
- Place the oats, peanuts and dates in a large bowl and mix until combined.
- In a small saucepan and over low heat, warm the maple syrup, coconut oil and peanut butter. Stir and pour over the oat mixture, and then mix until combined.
- Transfer the mixture into the prepared baking tin, spread into an even layer, pressing down with a spatula or a spoon until it’s tightly packed and smooth.
- Cover with cling film, place in the freezer to firm up for around 15 minutes. Once firm, lift bars out of the baking tin and slice into 8-10 bars. Enjoy!
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