nutty baked granola bars

granola bars

As the days grow colder, you can keep your crew fueled up with these nutty baked granola bars. They are naturally sweet, and packed with protein. On the run? Wrap the individual bars in parchment squares and drop in your bag or pack for a healthy snack instead of braking for a sugary bakery treat—not that I’ve ever done that. 

nutty granola bars

Serves: 12
Cooking Time: 20 min


  • 1 cup rolled oats
  • 1⁄3 cup raw slivered almonds
  • ¼ cup flaxseed meal
  • 2⁄3 cup shredded unsweetened coconut
  • ¼ teaspoon sea salt
  • 1⁄3 cup chopped dates
  • 2 tablespoons almond butter
  • 2 tablespoons coconut oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • topping:
  • 2 tablespoons pepitas (pumpkin seeds)
  • 1 tablespoon sesame seeds



Preheat oven to 350° and arrange oats and almonds on a bare baking sheet. Bake for 10-15 minutes or until slightly toasted. Reduce oven heat to 325°


In the meantime, add flaxseed meal, coconut, and sea salt to a large mixing bowl and stir. Set aside.


Once oats and almonds are toasted, add to the mixing bowl along with chopped dates. Loosely stir to combine and set aside.


In small saucepan add almond butter, coconut oil, and maple syrup and bring to a low boil over medium heat, stirring occasionally. Then remove from heat and immediately add to the oat mixture. Mix thoroughly to coat all the dry ingredients.


Dump the mixture into a parchment-lined 8x8-inch baking pan and spread into an even layer. Sprinkle pepitas and sesame seeds over the top. Lay another layer of parchment paper over the top and gently press down to form a flat uniform layer.


Bake at 325° for 20-25 minutes or until the edges are golden brown. Remove from oven and let cool in the pan.


Once cooled, lift out of the pan and slice into desired number of bars.


Store covered at room temperature for 5 days or in an airtight container in the freezer up to one month.


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1 Comment

  • Reply
    October 5, 2018 at 4:25 pm

    Looks so good! I will give this a try!

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