I love this recipe for energy-packed, nutritious oat bars. These are great to have in the house as a healthy snack or quick breakfast on-the-go with no refined sugar. The recipe is also vegan and gluten free. I’ve even convinced my 3-year-old daughter that these are “cookies,” so she loves to help me make them, and loves to eat them too. This recipe is an all-around winner!
Date and Oat bars
adapted from Deliciously Ella
- 4 tablespoons (40 g) chia seeds
- 1 cup (235 ml) warm water
- 20 medjool dates (about 400g)
- 3 tablespoons (40 g) coconut oil
- 1 1/4 cup (300 ml) cold water
- 4 cups (400 g) rolled oats
- 1 1/3 cup (200 g) raisins
- 3/4 cup (100 g) sunflower seeds (I used a mix of sunflower, sesame and pumpkin seeds)
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
Preheat the oven to 200°C (400°F). Line a 11 x 7 inch (28 x 17 cm) baking pan with parchment paper and set aside.
Combine the chia seeds with 1 cup of warm water in a small bowl and set aside for about 10 minutes, until the mixture thickens into a gel.
Meanwhile, pit the dates and place them in a saucepan with the coconut oil over medium-low heat. Warm the dates in the oil until they soften, about 5 minutes, then transfer them to a blender with 1 1/4 cups of cold water and blend into a smooth paste.
Combine the oats, seeds, raisins, cinnamon and salt in a mixing bowl and stir in the date mixture. Add the chia gel and mix well.
Pour the granola bar mix into the baking tray and spread it evenly across. Bake in the preheated oven for about 35 minutes, until the top turns golden. Take out of the oven and let cool for 15 minutes before cutting into bars.
Store the bars in an airtight container at room temperature for 4-5 days.
