• Rooterville Recipe: 5-Ingredient Vegan Granola Bars

    August 14, 2018 | Blog | Rooterville
  • These raw granola bars are the perfect back-t0-school snack. They are quick, easy and tasty! Whip them up in the morning and send them with your kids to school for an afternoon treat. Recipe adapted from the Minimalist Baker at https://minimalistbaker.com/healthy-5-ingredient-granola-bars/

    5-Ingredient Vegan Granola Bars

    These raw granola bars are a great back-to-school snack. They are quick and easy. Whip them up in the morning and send them with your kids to school for an afternoon treat! Recipe adapted from the Minimalist Baker at https://minimalistbaker.com/healthy-5-ingredient-granola-bars/

    Course Side Dish
    Cuisine vegan
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 10 Bars
    Author Minimalist Baker

    Ingredients

    • 1 C Pitted dates
    • 1/4 C Maple syrup
    • 1/4 C Peanut Butter or other nut/seed butter
    • 1 1/2 C Rolled oats
    • 1 C Roasted, unsalted almonds loosely chopped
    • Raisins, dried cranberries, pumpkin seeds, other nuts optional

    Instructions

    1. If dates are not moist/sticky, soak for 10 minutes in hot water. Dry thoroughly. Process dates in the food processor until cut into small bits. It should form a dough-like consistency.

    2. Place oats, almonds and dates into a large mixing bowl -- set aside.

    3. Warm maple syrup and peanut butter in a small saucepan over low heat. Stir to combine. Once warmed, pour over oat mixture and mix, breaking up the dates to disperse throughout.

    4. Once mixed, transfer mixture to 8x8 baking pan or other small pan, lined with plastic wrap or parchment paper for easy removal.

    5. Press down firmly until flattened. We recommend using a drinking glass or other flat surface to really pack everything in, which will help it hold together better.

    6. Cover with parchment paper or plastic wrap, and let the bars firm up in the freezer for 15-20 minutes.

    7. Remove from pan and cut into 10 equal bars. Store in airtight container for up to one week, or the freezer for up to one month.