Peanut Butter Date Bars
They're loaded with energy, fiber, protein, and antioxidants. (Recipe Credit: Marc Matsumoto of Fresh Tastes)
- 6.7 ounces (190 grams, about 2 cups) rolled oats
- 0.7 ounces (20 grams, about 2 tablespoons) chia seeds
- 0.28 ounces (8 grams, about 1 tablespoon) sesame seeds
- 0.56 ounces (16 grams, about 1/4 cup) unsweetened shredded coconut
- 1/4 cup date syrup
- 1/4 cup peanut butter
- 1/4 teaspoon vanilla extract
- Preheat the oven to 350 degrees
- In a bowl, combine the rolled oats, chia seeds, sesame seeds and shredded coconut.
- Add the date syrup to a microwave-safe container and heat it in the microwave until bubbly. Stir in the peanut butter and vanilla extract and mix until smooth.
- Pour the peanut butter mixture over the oat mixture and stir to combine evenly. Be sure the mixture is well mixed and that everything sticks together when pressed, or your bars will fall apart.
- Line a baking sheet with parchment paper and spread the granola mixture onto the sheet. Cut another piece of parchment paper and use it to keep the granola from sticking to your hands as you press it down to form it. You can use another sheet pan to evenly press the granola down to ensure it is flat. Use the parchment paper and a flat edged surface such as a pastry knife to square the edges.
- Place the sheet in the oven and lower the heat to 300 degrees F. Bake for 15-20 minutes, or until the granola is just starting to turn brown around the edges.
- The bars won't be crunchy yet, but they will firm up as they cool, which is why it's important to cut them while they are hot. If you want the bars to have a more uniform shape, trim the edges off and then cut the bars into your desired shapes and sizes. I cut mine into 10 standard-size granola bars. Let the bars cool completely before storing them in an air-tight container.