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Name: super seedy granola bars
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/2 cups rolled oasts; 1/2 cups raw almonds, walnuts or pecans roughly chopped; 1 cup dates or medjool heaping packed; 2 tbs chia seeds; 2 tbs sunflower seeds roasted or raw; 2 tbs flax seeds (ground or whole); 2 tbs hemp seeds; 1/4 cup agave nectar; 1/4 cup peanut butter or almond butter

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INGREDIENTS

1 1/2 cups rolled oasts
1/2 cups raw almonds, walnuts or pecans ; roughly chopped
1 cup dates or medjool ; heaping packed
2 tbs chia seeds
2 tbs sunflower seeds ; roasted or raw
2 tbs flax seeds (ground or whole)
2 tbs hemp seeds
1/4 cup agave nectar
1/4 cup peanut butter or almond butter

Servings

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)

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

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super seedy granola bars

1 1/2 cups rolled oasts 
1/2 cups raw almonds, walnuts or pecans roughly chopped
1 cup dates or medjool heaping packed
2 tbs chia seeds 
2 tbs sunflower seeds roasted or raw
2 tbs flax seeds (ground or whole) 
2 tbs hemp seeds 
1/4 cup agave nectar 
1/4 cup peanut butter or almond butter

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.

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Nutrition

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Serving Size: 1 Serving (102g)
Recipe Makes: 1 Servings

Calories: 279
Calories from Fat: 160 (57%)

Amt Per Serving		% DV

	Total Fat 17.8g	24 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 10.7g
Cholesterol 0mg		0 %
Sodium 14.8mg		1 %
Potassium 229.4mg		6 %
Total Carbohydrate 25g		7 %
	Dietary Fiber 15.9g	64 %
	Sugars, other 9.1g
Protein 8.4g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 279

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