Main image of Hazelnut Granola Breakfast Bars

Hazelnut Granola Breakfast Bars

37 min







These are wonderfully dense bars. They're naturally sweetened with dates, and made with whole food ingredients. Make them ahead of time to enjoy as a mid-day snack, or enjoy them for breakfast when on-the-go together with some plant-based yogurt and/or fruit to make it a complete meal.



37 min


10 min


27 min


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Optional toppings

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  1. Preheat oven to 350°F (180°C).
  2. Spread the hazelnuts onto a parchment-lined baking tray and bake in the centre rack for 8 - 10 minutes, or until lightly golden and fragrant, stirring once halfway.
  3. To a small bowl, add the ground flax seeds and water. Mix and let sit to gel.
  4. Line or lightly grease a 9 x 13 inch (18 x 27 cm) baking dish.
  5. Remove the hazelnuts from the oven and allow to cool. Once cooled, pick up a handful at a time and rub firmly between your palms so the skin falls off. Alternatively, you can rub them in a clean kitchen cloth to remove the skin.
  6. To the food processor, add the hazelnuts, cinnamon, salt, and half of the oats. Blend until you reach a coarse flour-like consistency.
  7. Transfer the contents of the food processor to a large bowl and add the remaining oats to the bowl as well.
  8. Back to the empty food processor, add the dates and blend until a paste is formed.
  9. Then add the almond butter, coconut oil, vanilla extract, and the gelled flaxseeds. Blend again until well combined.
  10. Transfer the sticky mixture from the food processor into the large bowl with the dry ingredients, and add the cranberries, pumpkin seeds, pecans, and chocolate to the bowl as well. Mix until everything is well combined.
  11. Transfer the mixture to the baking dish, and press done firmly and evenly to smooth out the top. If desired, gently press on any of the optional toppings for decoration.
  12. Bake on the centre rack of the oven until lightly golden, about 14 - 17 minutes.
  13. Let cool completely, before cutting into 12 bars.


  • Given that the granola bars are so dense, we actually found that they are a nice compliment to enjoy with something creamy, like crumbled onto some plant-based yogurt or a smoothie.


  • Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 1 month.

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Olivia - May 12, 2021, 8:04 p.m.

I made these 2 times and they are so delicious! They are such a great snack, and they taste so wholesome :)

PUL Team - May 13, 2021, 6:46 a.m.

So happy you enjoyed the granola bars, Olivia!

Janne - May 11, 2021, 6:46 p.m.

Made these today: they turned out great! Wish it was tomorrow morning already.
Broke my blender in the process but it was time to replace it anyway. :')

PUL Team - May 12, 2021, 5:39 a.m.

Oooh no! So sorry to hear, Janne, RIP to your blender 😞 We definitely recommend a food processor when blending more course ingredients. Love your positive attitude though and we hope you enjoy the recipe tomorrow ✨🤗

TANIA - May 10, 2021, 7:44 p.m.

I love your recipe looks delicious. But I dont have coconut oil. What other substitutes can I use ? Regular oil? Margarine melted?
Thanks, Tania

PUL Team - May 11, 2021, 5:23 a.m.

Hey Tania! Thanks for the kind words and question. You could sub the coconut oil with a neutral vegetable oil, such as refined olive oil that doesn't impart the olive oil taste. Melted margarine is another good idea! We hope you enjoy the breakfast bars 😃

Emilcie E Cortes - April 27, 2021, 5:53 a.m.

i love. love . love all these meals. I have tried on several occasions to purchase your cook book but every time i hit buy it keeps going on a terminal thinking mode and never gets to the next page. Maybe it's because I am in Tacoma Washington. :( Help please

PUL Team - April 27, 2021, 7:22 a.m.

Hey there, Emilcie! Thank you for your interest in our e-cookbook 🙂 There may be a pop-up blocker installed on your browser blocking the new page from loading. In this case, we'd kindly suggest using another web browser or disabling the pop-up blocker temporarily and see if that works! You can also try accessing the E-book using this link:…

If you have any troubles, feel free to contact us at [email protected] and we'll be happy to figure out a solution 🥰 Happy cooking!

Louise Magnusson 🇸🇪 - April 9, 2021, 11:39 p.m.

I absolutely loved these bars! Easy to bake and (too) indulgent for eating😅
The combination of nuts and almonds in various textures with dark chocolate is brilliant!!!
It’s dense without being heavy, which makes it a sufficient afternoon snack in its own right. In accordance with its name, I’ve really discovered how well the bars work as crumbled granola. My favourite combo so far is canned peaches, coconut yoghurt, and one crumbled hazelnut bar😋
Thumbs up that they are freezer compatible

PUL Team - April 10, 2021, 2:26 a.m.

This means so much, Louise, thank YOU for the glowing review! Mmm serving the bars with peaches and yogurt sounds delicious 😍