Description

These Healthy Breakfast Bars are a delicious, no-bake treat made with natural ingredients like medjool dates, gluten-free oats, and peanut butter. Packed with wholesome seeds and dried cranberries, they make a perfect energy-boosting snack or breakfast on the go. Easy to prepare and customizable with your favorite nuts and fruits, these bars are nutritious, gluten-free, and great for a quick and healthy start to your day.

Ingredients

Scale

Base Ingredients

2 cups (350g) pitted medjool dates*
2/3 cup (71g) organic gluten-free rolled oats
1/2 cup smooth unsalted peanut butter*
1/2 teaspoon cinnamon (or pumpkin pie spice)
1/2 teaspoon vanilla extract
1/4 teaspoon salt*

Add-ins

1/4 cup (32g) pumpkin seeds
2 heaping tablespoons (24g) dried cranberries

Notes on Ingredients

If using salted peanut butter, omit additional salt.
For nut allergies, substitute peanut butter with almond butter, cashew butter, or sunflower seed butter.
Seeds and dried fruits can be adjusted according to preference.
Soak dates in warm water for 10 minutes if not soft, then drain before use.

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Instructions

Prepare the Baking Dish: Line a small baking dish (about 2 x 8 x 6 inches, 6 cup capacity) with parchment paper to prevent sticking.
Process Dates and Oats: Add the pitted dates and gluten-free rolled oats to a food processor. Process on high until finely chopped and uniform.
Combine Wet Ingredients: Add peanut butter, cinnamon, vanilla extract, and salt to the food processor. Blend until the mixture is well combined and forms a dough that sticks when pressed between fingers. If the dough is too dry, add 1 tablespoon of water at a time until the proper consistency is achieved.
Incorporate Seeds and Dried Fruit: Add pumpkin seeds and dried cranberries to the food processor. Pulse just until they are evenly incorporated without over-blending.
Press into Dish: Pour the mixture into the prepared baking dish. Spread it evenly and press down firmly, preferably using a wet spatula to avoid sticking.
Chill: Cover the dish and refrigerate for at least 2 hours, or preferably overnight, to let the bars set.
Cut and Store: Remove the set mixture from the dish using the parchment paper. Cut into 8 bars or squares. Store bars in an airtight container in the refrigerator for up to one week.

Notes

Soak dates in warm water for 10 minutes if they are not soft, then drain before use.
Omit added salt if using salted peanut butter.
For nut allergies, substitute peanut butter with almond, cashew, or sunflower seed butter.
Feel free to substitute pumpkin seeds and dried cranberries with your favorite seeds and dried fruits.

Nutrition

Serving Size: 1 bar
Calories: 289
Sugar: 31.4 g
Sodium: 75.1 mg
Fat: 13.6 g
Saturated Fat: 7.6 g
Unsaturated Fat: 6.0 g
Trans Fat: 0 g
Carbohydrates: 41.7 g
Fiber: 4.3 g
Protein: 3.2 g
Cholesterol: 30.5 mg