Healthy 5-Ingredient Granola Bars

🥘 Ingredients

• heaping cup packed dates ((pitted // deglet noor or medjool)*) 1
• maple syrup or agave nectar ((or honey if not vegan)) ¼ cup
• creamy salted natural peanut butter or almond butter ¼ cup
• roasted unsalted almonds ((loosely chopped // see instructions for roasting nuts)) 1 cup
• rolled oats ((gluten-free for GF eaters)) 1 ½ cups
• Chocolate chips, dried fruit, nuts, banana chips, vanilla, etc. ((optional additions))

1. 1

   heaping cup packed dates ((pitted // deglet noor or medjool)*) maple syrup or agave nectar ((or honey if not vegan)) creamy salted natural peanut butter or almond butter roasted unsalted almonds ((loosely chopped // see instructions for roasting nuts)) rolled oats ((gluten-free for GF eaters)) Chocolate chips, dried fruit, nuts, banana chips, vanilla, etc. ((optional additions))
2. 2

   Process dates in a food processor until small bits remain (about 1 minute ). It should form a "dough" like consistency. (Mine rolled into a ball.)
3. 3

   Optional step: Toast your oats (and almonds if raw) in a 350-degree F (176 C) oven for 10 to 15 minutes or until slightly golden brown. Otherwise, leave them raw - I prefer the toasted flavor.
4. 4

   Place oats, almonds and dates in a large mixing bowl {} - set aside.
5. 5

   Warm maple syrup (or agave or honey) and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
6. 6

   Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan {} might work, but will yield thicker bars // adjust size of pan if altering batch size).
7. 7

   Press down firmly until uniformly flattened - I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
8. 8

   Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15 to 20 minutes .
9. 9

   Remove bars from pan and chop into 10 even bars (or 9 squares // as original recipe is written). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.