Honey Nut Granola Bars
Chewy no-bake granola bars held together with honey and date paste — no wrappers, no refined syrups. Endlessly packable for lunches and hikes.
Why you'll love this recipe
- Not one spoon of refined sugar
- No baking required
- Sweetened with real honey
- Makes enough for 12
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 cups (200 g) rolled oats, lightly toasted
- 1 cup mixed nuts and seeds (almonds, walnuts, pumpkin, sunflower), chopped
- 1/2 cup (170 g) raw honey
- 1/3 cup (85 g) almond butter
- 1/3 cup (55 g) Medjool date paste
- 1 tsp vanilla, pinch salt
- 1/3 cup raisins or chopped dried apricots
How to make it
Line an 8x8-inch pan with parchment.
Warm honey, almond butter, date paste, vanilla and salt until smooth and pourable.
Stir in toasted oats, nuts, seeds and dried fruit until well coated.
Press very firmly into the pan (the firmer you press, the better they hold).
Chill 1 hour, then cut into 12 bars. Keep refrigerated.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Honey Nut Granola Bars
Chewy no-bake granola bars held together with honey and date paste — no wrappers, no refined syrups. Endlessly packable for lunches and hikes.
Ingredients
- 2 cups (200 g) rolled oats, lightly toasted
- 1 cup mixed nuts and seeds (almonds, walnuts, pumpkin, sunflower), chopped
- 1/2 cup (170 g) raw honey
- 1/3 cup (85 g) almond butter
- 1/3 cup (55 g) Medjool date paste
- 1 tsp vanilla, pinch salt
- 1/3 cup raisins or chopped dried apricots
Instructions
- Line an 8x8-inch pan with parchment.
- Warm honey, almond butter, date paste, vanilla and salt until smooth and pourable.
- Stir in toasted oats, nuts, seeds and dried fruit until well coated.
- Press very firmly into the pan (the firmer you press, the better they hold).
- Chill 1 hour, then cut into 12 bars. Keep refrigerated.
