I am not a breakfast person, not because I don’t need or want it, but because I don’t really live a “get out of bed in time to make yourself breakfast” life. On weekends, I love making myself a late breakfast/brunch, but during the week, I just haven’t figured out how to motivate myself to start my day with food, instead of the snooze button. That’s why these granola bars RULE. They are actually really yummy, they’re filling (for a not-real meal), and they keep me fuller than, say, an apple or toast (my other go-to breakfasts…smh). These are easy to eat quickly, in-transit, or at your desk (or in the bathroom if you need to sneak it…). Full disclosure: the overhead for this recipe is a little expensive, BUT you can make soo many granola bars with them, and they are ingredients you can use in a lot of other dishes, too!
For 10-14 bars
2 c. dried dates
1 1/2 c. oats
1 c. almonds
1/3 c. chia seeds
1/4 c. peanut butter
1/4 c. raw honey
1 tsp. vanilla extract
1/2 tsp. almond extract
2 oz. super dark chocolate
- Soak dates in hot water to get them nice and sticky.
- Blend the dates in a blender or food processor until they become one sticky mass.
- Optional: Toast your oats and almonds until a little browned and fragrant.
- Chop almonds into small pieces; the biggest piece should be about 1/4 “.
- In a bain-maire or double boiler, combine peanut butter and honey until melted and well-mixed.
- Bring it all together! In a large bowl, combine the dried dates, peanut butter/honey mix, and vanilla and almond extracts first, and then add the dry ingredients (chia seeds, almonds, and oats). Stir until well-combined.
- Prepare a baking tray for your bars by covering it in foil or parchment paper. I used a tray that was about 18″ x 13″ and 1″ deep.
- Spread the mixture into the baking tray so that it covers the tray in an even layer.
- Refrigerate until firm! (At least an hour.)
- While your bars are firming up, melt your chocolate in the microwave or using a double boiler.
- When the bars have cooled, drizzle the chocolate over the top. I find that I can cover almost the entire top of the tray in a pretty robust layer of chocolate, so sometimes drizzling turns into just pouring and spreading. Whatever works!
This recipe is super adaptable! You could add whole dried fruit, change up the nuts, change up the nut butter, use a different sweetener (if you’re vegan/don’t eat honey), use different flavorings. This is basically just useful for a starting point and the ratios 🙂 Enjoy!!!