#DreaApproved Granola Bars
With my schedule I don’t usually have time for a sit down breakfast, which means I opt for something that I can take on the go. Sure I have my fair share of Starbucks muffins, but sometimes your girls gotta eat healthy.
A lot of people don’t know this but I’m allergic to coconut. In all forms. Yes, that means coconut oil, coconut sugar, coconut flakes. Pretty much anything they put in healthier bars to make them actually taste good. All those energy balls, naturally packaged granolas, raw brownies, etc. tend to have these in them, leaving me annoyed and well, hungry!
Luckily, my brand manager, Phoebe took matters into her own hands, and adapted a recipe making it Drea friendly! I’m telling you these are 10/10 bars. Full of flavour and free of gluten, refined sugars, dairy, and COCONUT. Sooooo now that Phoebe has given me permission, I want to share this secret recipe with all of you!
Recipe makes 18 bars approx. (depending on how big or small you cut them)
2 Cups Pitted Dates
3 Cups Gluten Free Rolled Oats
½ Cup Slivered almonds
¼ Cup Pumpkin Seeds
½ Cup Almond Butter
½ Cup Honey
½ Tablespoon Vanilla
1 Tablespoon Cinnamon
½ Teaspoon salt
Preheat oven to 350°F and toast oats for 6 minutes (or until golden).
In a food processor mix dates until they form a ball (looks sort of like a ball of dough).
In a small sauce pan heat honey, almond butter, and vanilla at a low temperature, stirring occasionally.
Place the date ball in a large mixing bowl and pour the oats on top. Then add in the almonds, pumpkin seeds, salt, and cinnamon.
Pour the honey, almond butter mixture into the bowl and begin to mix. Use your hands because that works best. But wash them, because that’s just more sanitary. Make sure to break up the date ball while mixing, dispersing pieces throughout the mixture.
Pour the mixture into a lined (line with parchment or wax paper – to each their own) 10”x15” baking dish, pressing it down into the edges. Make sure it is all pressed in and sticking together well!
Cover the dish and place it in the fridge for at least 5 hours, letting them set.
Cut the bars into desired sizes and wrap each bar individually with wax paper or saran wrap.
Store individually wrapped bars in the fridge (up to 10 days) or the freezer (up to a month).