The phrase “no-bake” is right up there with “low-fat” and “fruit juice-sweetened” on my list of things I am not interested in cooking or eating. So imagine my surprise when I started playing with this recipe from Minimalist Baker; now, my new Sunday tradition is making – not baking – granola bars for the week.
Making homemade granola is incredibly satisfying. It’s simple, versatile and healthy; I know exactly what’s in it, unlike prepackaged store granola. I started baking granola about a year ago, and the recipe for this pistachio-studded version quickly became my go-to. But while that recipe is absolutely delicious, it’s rather high in fat.
However using sweet pureed dates and natural peanut butter as binders in these no-bake bars cuts the fat down considerably. Add chocolate chips, chopped dried fruit, banana chips or other nuts and seeds if you like. I’ve never made it the same way twice, which sometimes infuriates my family. But you can be sure they beg for more every Sunday!
No-Bake Granola Bars Adapted from a Minimalist Baker recipe 8 Servings
10 to 12 (8 oz.) dried dates, pitted
1½ cups rolled oats*
1 cup roasted unsalted almonds, chopped
1/3 cup chunky natural peanut butter
¼ cup honey (Agave syrup, maple syrup or sorghum will also work)
1 Tbsp. coconut oil or other neutral oil
Pinch of kosher salt
• Add the dates to the bowl of a food processor and until they reach a sticky, paste-like consistency. Scoop the date puree into a large bowl with the oats and almonds.
• In a small saucepan over low heat, warm the peanut butter and honey until melted and viscous. Stir in the coconut oil and salt. Pour the melted peanut butter over the oat mixture and combine with a wooden spoon or your hands, chopping and stirring until the mixture is well-incorporated.
• Line an 8-by-8-inch baking dish with plastic wrap. Scrape the granola mixture into the dish and press it evenly in the pan. Cover with plastic wrap and freeze 20 minutes.
• Transfer the chilled granola to a cutting board and use a sharp knife to slice them into 8 2-by-4-inch bars. Granola bars will keep in an airtight container up to 1 week.
*Optional: Bake the oats in the oven at 350 degrees for 15 minutes for a toasted flavor.
This article appears in May 2014.