Makes about 10 bars
- 8 medjool dates
- 2 very ripe bananas
- 2 cups quick oats
- 1/4 cup natural peanut butter (or almond butter)
- 1/4 cup hemp hearts
- 2 tbsp chia seeds
- 1/4 cup sunflower seeds
- ½ cup cashews (or any nuts you like)
- 2 egg whites (for vegan substitute: mix 1 tbsp ground flax seed with 2.5 tbsp water and let it thicken for 5 minutes)
- 2 tbsp maple syrup or honey (optional)
- 1/3 cup semi-sweet or dark chocolate chips (optional, but delicious)
- 1/3 cups dried cranberries
Tip: Cut up the dates into quarters and soak them in a bowl of warm water. I would recommend doing this if you are using a magic bullet or a small food processor. It just softens the dates and makes them blend more easily. I learned this trick after I almost killed my magic bullet the first time I put dates in it!
- Preheat oven to 325 F.
- Blend dates in food processor or magic bullet with 2 tbsp of water until they make a smooth paste.
- In a large bowl, mash the bananas first. Then add the rest of the ingredients and stir. I like to use my hands at the end to make sure everything gets evenly mixed, but not necessary, and very messy.
- Pour the mixture into a 9 x 13 cake pan and press firmly to evenly flatten it into a ~1/2 inch thick slab. It will only fill up about 3/4 of the pan. This is fine, just press the exposed side to make an even edge.
- Bake at 325 F for 20-25 minutes, or until the edges start to brown.
- Let bars cool for 15 minutes in the pan. Then cut into slabs and remove with a spatula, then cut into bars, and cool fully.
- The bars will keep best in the freezer. Note: the chocolate chips will be hard if you eat the granola bars directly out of the freezer without letting them thaw for a few minutes.
Nutrition Information (per 1 bar): 219 calories, 7 g protein, 32 g carbohydrates, 5 g fibre, 8 g added sugar (if you add maple syrup), 9 g fat, 44 mg calcium, 1.4 mg iron, 336 mg potassium, 39 mg sodium.