These are wonderfully dense bars. They're great if you aren't a big breakfast eater because packed into these little bars are vitamins, minerals, fibre, protein and healthy fats, from whole food sources. They're also naturally sweetened with dates, so no added refined sugar!
These will keep you going all morning.
Grab an apple, an orange, a banana or a handful of grapes to take with you to make it a complete breakfast. For more information on balanced meals, check out our article or video on the topic!
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, kind of like a granola.
Watch How To Make It Here
This recipe starts at 4:45
Hazelnut Granola Breakfast bars
▸ ▹ Vegan, gluten-free, refined sugar-free
Yield: 12 bars
Prep Time: 10 min
Cook Time: 14-17 min
Total Time: 25 min
2.5 cups (225 g) rolled oats (GF if desired)
1 cup (125 g) hazelnuts
2 Tbsp (14 g) ground flax seeds
1 tsp (5 g) ground cinnamon
1/2 tsp (2.5 g) salt
3/4 cup (131 g) soft dates, pitted
1/2 cup (125 ml) almond butter (or any nut butter)
1/3 cup (83 ml) coconut oil
1 tsp (5 ml) vanilla extract
1/2 cup (60 g) dried cranberries
1/4 cup (30 g) pumpkin seeds
1/4 cup (31 g) pecans, chopped
1/4 cup (38 g) dairy-free chocolate, chopped
Chocolate chips, cranberries, hemp hearts, coconut flakes
Prepare flax eggs by mixing the ground flax seed with 6 tbsp (90 ml) of water. Let sit for 5 minutes to gel up.
Preheat oven to 350°F (180°C). Spread the hazelnuts onto a rimmed cookie sheet with baking paper underneath, and bake for 8-10 minutes, until lightly golden and fragrant, stirring once halfway.
Remove the hazelnuts from the oven and allow to cool. Once cooled, pick up handfuls at a time and rub firmly between your palms so the skin falls off. Alternatively, you can rub them in a clean kitchen cloth.
Line or oil a 9x13" (18x27 cm) baking pan.
In a food processor, blend the hazelnuts, 1 cup of the oats, salt, and cinnamon until finely ground. Add to a large bowl and add the remaining whole oats.
Back to the food processor, add the pitted dates and blend until pureed (they will clump into a round ball). Then add the coconut oil, almond butter, flax eggs, and vanilla extract and blend until well combined.
Pour this sticky mixture into the dry ingredients and mix. Gently fold in the pumpkin seeds, cranberries, pecans, and chocolate.
Press the mixture into the baking pan, and bake until lightly golden, about 14-17 minutes. Cut into 12 bars and let cool before removing from the pan.
Storage: store in an airtight container for up to 1 week, or store in the freezer for up to 2 months.
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