I got the Healthy Vegan Nutty Granola Bars recipe when I was living in Florida. Surprisingly at Jiffy Lube the auto car center.
It was me and this other women who were waiting for our cars and we just started talking about cooking. After our hour wait I knew about her holiday meals and her favorite recipes.
We exchanged recipes that we loved and home I went to the grocery store to buy my ingredients so I could make these Healthy Vegan Nutty Granola Bars.
Step by Step – Healthy Vegan Nutty Granola Bars
- Line with parchment paper a loaf pan and leave an overhang on long sides; spray parchment.
- Bring dates and maple syrup to a boil in a small saucepan. I reduce heat when dates are very soft and maple syrup is slightly reduced it takes about 8 minutes
- Remove date mixture from heat and stir in butter until it is melted.
- Mash dates with a potato masher or fork.
- Toss oats, almonds, pumpkin seeds, sunflower seeds, and salt in a large bowl.
- Mix in date mixture until evenly coated.
- Scrape half of oat mixture into prepared pan and press very firmly down to the pan with the back of a large spoon.
- Add remaining oat mixture and press until very tightly packed into pan.
- Bake, until top is brown and firm around the edges.
- Transfer pan to a wire rack and let loaf cool in pan.
- Cut into ½ thick slices with a serrated knife.
- For crisper bars, lay slices on a baking sheet for another 5 minutes.
Variations
There are other things to add to the Healthy Vegan Nutty Granola Bars.
- macadamia
- walnuts
- chia seeds
- shredded coconut
Ways to Serve
I usually eat my bar with some cheese and a sliced pear. It seems to be my favorite combination for breakfast. My husband loves to spread a little peanut butter on them.
Tip
- Make a little tent with foil so the top does not brown too quickly.
- I move the pan around every 15 minutes so it cooks evenly.
- I also like to toast them in my toaster oven for breakfast
Healthy Vegan Nutty Granola Bars for breakfast or for a snack on the go.
- 6 dates pitted, chopped
- 1 cup maple syrup
- 2 tablespoons coconut oil
- 2 cups old-fashioned oats
- ½ cup almonds
- ½ cup hazelnuts
- ½ cup pecans
- ½ cup pepitas
- ½ cup shelled sunflower seeds
- 1 teaspoon vanilla
- ½ teaspoon kosher salt
-
Line with parchment paper a loaf pan and leave an overhang on long sides; spray parchment.
-
Bring dates and maple syrup to a boil in a small saucepan, reduce heat when dates are very soft and maple syrup is slightly reduced, 8–10 minutes.
-
Remove date mixture from heat and stir in butter until it is melted.
-
Mash dates with a potato masher or fork.
-
Toss oats, almonds, pumpkin seeds, sunflower seeds, and salt in a large bowl.
-
Mix in date mixture until evenly coated.
-
Scrape half of oat mixture into prepared pan and press very firmly down to the pan with the back of a large spoon.
-
Add remaining oat mixture and press until very tightly packed into pan.
-
Bake, until top is brown and firm around the edges.
-
Transfer pan to a wire rack and let loaf cool in pan.
-
Cut into ½ thick slices with a serrated knife.
-
For crisper bars, lay slices on a baking sheet for another 5 minutes.
- Make a little tent with foil so the top does not brown too quickly.
- I move the pan around every 15 minutes so it cooks evenly.
- I also like to toast them in my toaster oven for breakfast
Three More Vegan Breakfasts
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