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Sugar & Oil-Free Granola Bars

Oil Free Granola Bar
Ratings 5 from 3 votes
Cooking Method , , ,
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 30 mins Rest Time: 60 mins Total Time: 1 hr 40 mins
Servings 16
Calories 181
Description

I can’t even tell you how many granola bar recipes I developed before I figured this one out. I prefer them baked, but you can skip that step if you prefer. These are listed as nut-free but feel free to swap out whatever mix-ins you want. Make them your own!

Ingredients
  • 1 cup Dates (soaked)
  • 1/4 cup Maple Syrup
  • 1/4 cup Tahini (or any nut butter)
  • 1 1/2 cup Rolled Oats
  • 1/2 tbsp Cinnamon (or spices of your choice)
  • 1/2 cup Pumpkin Seeds (or nuts of your choice)
  • 1/2 cup Sunflower Seeds (or nuts of your choice)
  • 1/4 cup Shredded Coconut (unsweetened)
  • 1/4 cup Cranberries (or dried fruit of your choice)
  • 1/4 cup Dried Figs (chopped)
  • 1 pinch Sea Salt
  • 1/4 cup Dairy-Free Chocolate Chips
Instructions
  1. If baking, pre-heat your oven to 350 F.

    Add your softened dates to a food processor and whirl that bad boy until it’s nice and smooth. Toss in your maple syrup and tahini (or nut butter) and let ‘er rip again till it’s all mixed together beautifully. Scrape down the sides from time to time if you think it needs a little love.

  2. In a separate bowl mix together the oats with your spices, add everything else except for the chocolate chips (if you’re using), and mix the it all crazy like till it’s nice and combined and things are spread out. Add in the chocolate and mix again - make sure it’s not all in one spot or someone’s gonna get ticked off when they get a chocolate-free bar!

  3. Get a 8x8 baking pan out - silicon is ideal - otherwise line it with some parchment paper. Spread your mixture out onto it. Dampen your hands with water and flatten it all out as best as you can.

    Now you’ve got two options: Freeze or Bake.

  4. Baking

    Pop it into the oven for 25-30 minutes until it’s got a little golden crisp on top. Let it rest in the pan for as long as you can for it to firm up. An hour is ideal. Longer doesn’t hurt.

    When you take them out, cut the sheet in half, and then keep cutting the remaining amount in half until you’ve got 16 bars around the same size.

    These store just fine on the counter for at least a week (or more) in an air-tight container.

  5. Freeze

    Pop into a freezer and let it sit at least 30 minutes to harden.

    When you take them out remove them from the pan and immediately cut in half, and then keep cutting the remaining amount in half until you’ve got 16 bars around the same size.

    Space them out on parchment, or wrap individually and freeze to store them. They’ll last pretty much forever this way.

Nutrition Facts

Servings 16


Amount Per Serving
Calories 181kcal
% Daily Value *
Total Fat 8.9g14%
Saturated Fat 3.7g19%
Cholesterol 1mg1%
Sodium 22mg1%
Potassium 205mg6%
Total Carbohydrate 23.6g8%
Dietary Fiber 3.4g14%
Sugars 13.3g
Protein 3.8g8%

Calcium 3 mg
Iron 10 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Add or omit any other ingredients you want, just stick to similar amounts for the different types of mix-ins to keep the same consistency of bar.

Nutritional information includes the chocolate chips

Keywords: Gluten-free, nut-free, oil-free, processed sugar-free, kids

Thank you for checking out PB with J for all your Whole Food Plant-Based recipe needs. If you make this recipe let us know what you thought and make sure to tag us on social media!