Medium | Servings: 16 | Ready In: 75 minutes | Yield: 16 bars
Chunks of dried fruit, nuts, and seeds pack these bars with bits of delicious flavor and healthy, on-the-go snacking. Gluten-free oats, dates, and apple give you plant-based energy without any refined flours or sugars. Make a batch of these raw vegan snacks for a simple breakfast. If you like these, you’ll also like Gluten-Free Muesli Breakfast Cookies, Oatmeal Raisin Breakfast Cookies, and Vegan No-Bake Lemon Poppy Seed Bars.
- 3/4 cup oats* (quick or rolled both work) (72g)
- 1/2 cup Brazil nuts (56g)
- 1/2 pumpkin seeds (56g)
- 1/2 cup shelled pistachios (56g)
- 1/2 cup raw cashews (56g)
- 1/2 cup raw sunflower seeds (56g)
- 1/2 cup dried cranberries (80g)
- 1 apple, cored
- 1/2 cup pitted, dried dates (100g)
- 3/4 cup raw cashew butter (192g)
- 1/2 cup ground flaxseed meal (52g)
- 1 teaspoon ground cinnamon
- dash of salt
How It’s Done
In a food processor, combine the oats, Brazil nuts, pumpkin seeds, pistachios, cashews, sunflower seeds, and cranberries. Pulse together 20-30 seconds until roughly chopped. Remove from the food processor.
Add the wet ingredients to the food processor: the apple, dates, and cashew butter. Puree until creamy. Add the dry oat-nut mixture back to the food processor, along with the remaining ingredients (flaxseed meal, cinnamon, and salt). Puree to combine.
Line a square 9×9 or 8×8-inch baking pan with plastic or parchment. Spread the bar mixture into the pan, spreading into one single, even layer. Cover the top layer with plastic or parchment. Place another square baking pan on top and weigh down the pan with a few heavy cans.
Place the bars in the freezer 1 hour, until set. Remove from the pan, cut into 16 bars, and enjoy!
These keep in the fridge for up to 10 days. For longer storage, individually wrap and freeze for up to 3 months.
Chef Katie’s Tips
No Refined Sugar or Syrup? I’m on a mission to get rid of empty calories. These cookies don’t use any refined sugar, maple syrup, or other refined sweetener. Dried dates, banana, and dried fruits provide sweetness, along with healthy fiber and essential nutrients.
Gluten-Free Celiac: Oats are naturally gluten-free, but they can processed in a facility near wheat. If this is a concern, check for “Certified Gluten-Free” oats.
Weigh Your Ingredients: For precise measuring and consistent results, always weigh your ingredients. A small kitchen scale makes this easy to do. This will save you time and give you more delicious muffins and breads.
Bench Scrape: A bench scrapee and cutter makes it easy to cut your bars with precision.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 14 g||21 %|
|Saturated Fat 2 g||10 %|
|Monounsaturated Fat 4 g|
|Polyunsaturated Fat 4 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 86 mg||4 %|
|Potassium 134 mg||4 %|
|Total Carbohydrate 15 g||5 %|
|Dietary Fiber 3 g||12 %|
|Sugars 6 g|
|Protein 6 g||11 %|
|Vitamin A||0 %|
|Vitamin C||1 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Shopping and Gear List
- Bob’s Red Mill Gluten Free Quick Cooking Oats, 32-Ounce Bag
- Artisana Organics – Cashew Nut Butter, USDA Organic Certified and Non-GMO
- Nut Cravings Raw Brazil Nuts – Whole, Unsalted
- Raw Pumpkin Seeds “44oz” (Papitas)
- Terrasoul Superfoods Organic Deglet Noor Dates (Pitted), 2 Pounds
- Steve’s PaleoGoods, Dried Fruit Cranberries, 6 oz