Description
These Healthy Breakfast Bars are nutrient-packed, naturally sweetened with medjool dates, and combined with wholesome ingredients like gluten-free oats, peanut butter, pumpkin seeds, and dried cranberries. Easy to prepare in a food processor, these no-bake bars make a perfect grab-and-go breakfast or snack that’s both satisfying and energizing.
Ingredients
Scale
Dry Ingredients
- 2 cups (350g) pitted medjool dates
- 2/3 cup (71g) organic gluten-free rolled oats
- 1/2 teaspoon cinnamon (or pumpkin pie spice)
- 1/4 teaspoon salt
- 1/4 cup (32g) pumpkin seeds
- 2 heaping tablespoons (24g) dried cranberries
Wet Ingredients
- 1/2 cup smooth unsalted peanut butter
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the baking dish: Line a small baking dish (we used a 6-cup Pyrex, sized 2 x 8 x 6 inches) with parchment paper to prevent sticking and make removal easier.
- Process the base ingredients: Add the pitted dates and gluten-free rolled oats to a food processor. Process on high speed until the mixture is finely chopped and uniform in texture.
- Add peanut butter and flavorings: Combine the peanut butter, cinnamon, vanilla extract, and salt into the food processor. Process until well combined. Scrape down the sides if necessary. The dough should stick together when pressed between your thumb and pointer finger. If it’s too dry, add water one tablespoon at a time and blend until the desired consistency is achieved.
- Incorporate seeds and fruit: Add the pumpkin seeds and dried cranberries to the mixture. Pulse just enough to evenly incorporate them without over-processing.
- Press into dish: Pour the mixture into the parchment-lined baking dish. Spread and firmly press it down evenly using a wet spatula to prevent sticking and ensure compact bars.
- Chill to set: Cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the bars to firm up and flavors to meld.
- Cut and store: Remove from the fridge and lift the bars out using the parchment paper. Cut into 8 bars or squares as desired. Store in an airtight container in the refrigerator for up to one week.
Notes
- If your dates are not soft, soak them in warm water for 10 minutes and drain before using to ensure easy processing.
- If using salted peanut butter, you can omit the additional 1/4 teaspoon of salt in the recipe.
- For nut allergies, substitute peanut butter with almond butter, cashew butter, or sunflower seed butter as alternatives.
- Feel free to swap the pumpkin seeds and dried cranberries with your preferred seeds and dried fruits to customize the bars.
Nutrition
- Serving Size: 1 bar
- Calories: 289
- Sugar: 31.4 g
- Sodium: 75.1 mg
- Fat: 13.6 g
- Saturated Fat: 7.6 g
- Unsaturated Fat: 6.0 g
- Trans Fat: 0 g
- Carbohydrates: 41.7 g
- Fiber: 4.3 g
- Protein: 3.2 g
- Cholesterol: 30.5 mg
