coaching busy moms through postpartum and beyond

Ingredient: coconut oil

Simple Homemade Sunbutter

Simple Homemade Sunbutter

Peanut butter is sometimes too much flavor for me, and so I’ve been buying almond butter and other expensive nut butters for the past few years. I found out though that I can buy a big bag of organic , raw sunflower seeds from Azure […]

My “Go-To” Yellow Thai Curry

My “Go-To” Yellow Thai Curry

Print Recipe My “Go-To” Yellow Thai Curry This is a great, easy “beginners” curry. It’s warming and flavorful and packed full of veggies. I usually add the veggies listed here, but I’ve added whatever I have in my fridge: mushrooms are delicious in this, broccoli […]

Almond Butter Granola Bars

Almond Butter Granola Bars

I LOVE these granola bars. Even better? My toddler LOVES these granola bars. Plus, they are vegan and gluten-free! They are easy to make at the beginning of the week and then store in the fridge for a few days as an awesome, protein-and-omega-rich, magnesium-packed, unprocessed snack. They are super versatile and basically whatever you have in your fridge or pantry can be subbed in after you have your main base of oats and the wet ingredients.

Also, here’s a hack for you: when cutting these up, you inevitably have some crumbs and chunks fall off from the main bars. Boom! Bonus granola! I always save it in a bowl for the next morning and enjoy it with some unsweetened almond milk.

Two side notes: 1) I am getting a better camera soon, so I apologize for the low-quality images and 2) Don’t be afraid of the coconut oil in this recipe because of some of the fear-mongering news stories about the “evils” of coconut oil. Read more about the amazing benefits of coconut oil from the lovely Meghan Telpner here.

Print Recipe
Almond Butter Granola Bars
These granola bars are the best because once you have the base of the wet ingredients and the oats, you can sub in whatever nuts, seeds, or dried fruit you have on hand. So versatile and SO delicious.
Prep Time 15 minutes
Cook Time 20 minutes
Servings
bars
Ingredients
Prep Time 15 minutes
Cook Time 20 minutes
Servings
bars
Ingredients
Instructions
  1. Preheat your oven to 350-degrees. When heated, toast the oats and nuts/seeds by spreading them out on a baking sheet for 10-15 minutes until fragrant. Allow to cool.
  2. In a food processor, process the dates until it forms a gooey ball. If the dates seem too hard, you can soak them in warm water for about 10 minutes to soften them up.
  3. Combine date mixture with toasted oats and nuts in a large bowl and set aside
  4. On the stove or in the microwave, combine the coconut oil, almond butter, and honey or maple syrup and warm until melted and combined. Take off the heat and stir in the cinnamon.
  5. Pour oil, almond butter, and honey mixture into the bowl and stir thoroughly to combine with dry ingredients. Stir in the dried cranberries and any other add ins.
  6. Once mixed, transfer to an 8x8 baking dish lined with parchment paper. Press down firmly until flat. You really want to make sure the mixture is pressed down firmly so that they will hold together well.
  7. Cover the dish and pop it in the fridge or freezer for 20 minutes.
  8. Remove the bars by lifting out with the parchment paper and then chop them into even pieces. The recipe should make 8-10 depending on the size you cut them into. Store in an airtight container in the fridge for 4-5 days.
Recipe Notes

These are great with whatever add-ins you have on hand. I've used pecans, chia seeds, dairy-free chocolate chips, raisins, unsweetened coconut, sunflower seeds, etc. It's really whatever you have on hand!