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5 from 11 votes

Chewy Trail-Mix Granola Bars

Hearty chewy granola bars loaded with toasted oats and almonds and a date and peanut butter caramel to hold it all together.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 10
Author: Nikole Goncalves

Ingredients

Ingredients

  • 2 cups rolled oats
  • 1/3 cup peanut butter
  • 1 cup whole raw almonds
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup Manitoba Harvest Hemp Hearts
  • 10 medjool dates
  • 1/4 tsp sea salt
  • 1/2 cup maple syrup
  • 1/2 tsp Cinnamon
  • 1 tsp vanilla

Instructions

Instructions

  • Preheat oven to 350F.
  • In a food processor blend up medjool dates until smooth and forms a ball of “date dough.”
  • On a parchment lined cookie sheet lightly toast your rolled oats and almonds for 10 minutes and set aside.
  • Melt together peanut butter, maple syrup and vanilla in a small saucepan on low-medium heat for 1-2 minutes until melted.
  • Add caramel mixture to food processor with the date dough and blend for 15 sec until smooth.
  • In a large bowl add in toasted oats and almonds with pumpkin seeds, Hemp Hearts, cinnamon and sea salt.
  • Add in caramel mixture into bowl with oats and nuts with a wooden spoon (so it doesn’t stick as much) until evenly mixed through. I like to use my hands but be careful because the caramel can still be hot so let it cool slightly so you don’t burn yourself.
  • Once thoroughly mixed, transfer mixture to an 8x8-inch baking pan lined with parchment paper and press down firmly with the bottom of a glass cup or Mason jar to compress everything together.
  • Cover in plastic wrap and place in the refrigerator to firm up for 30 min,
  • Once harden you can lift up the bars from the pan and cut up into thick bar slices.

Notes

You can store bars in an airtight container for 5-7 days in the fridge or counter or freeze them for up to 2 months.