If you’re family is anything like mine, snacks are important. (Because, you know, for a 2 year old, snacks are CRITICAL!) I find I always need snacks to occupy the kids in the car, to pack in lunches or to eat as a quick breakfast. These granola bars are fast and easy to make and are full of natural ingredients. I tend to do a new batch every week and they’re always gone in a few days. The kids love helping at the end by sprinkling all of the toppings on top of the chocolate. We mix it up weekly with whatever we have in the cupboard. Wrap them in some wax paper with baker’s twine and you even have yourself a super easy gift for a new mom! 

Bars

• 1 cup packed dates, pitted (Medjool if possible. Save-On also has some really soft dates in burgundy sort of boxes in the produce section.)
• 1/4 cup honey (or maple syrup)
• 1/4 cup natural nut butter
• 1 cup nuts/seeds (I like a mix of almonds, pumpkin seeds & walnuts)
• 1 1/2 cups rolled oats
• 1 small handful of chia seeds/flax seed or a mix of both
• 1 small handful dried fruit (raisins, craisins, chopped dried mango)

Topping

• 1/4  cup semi-sweet chocolate chips
• Handful of shredded coconut (I prefer unsweetened)
• Handful of raw millet (you can find this at Bulk Barn. If you don’t have it don’t worry – it just adds a crunch to the top of the bars)

Instructions

1. If your dates aren’t soft, let them soak for about 10 minutes in very hot water. Process dates in a food processor until small bits remain (about 1 minute). It should form into a ball.
2. Toast the oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. (You can leave them untoasted, but they just seem to taste better toasted).
3. Warm honey, nut butter and dates in a medium pot over low heat.
4. Remove from heat and stir in the rest of the ingredients.  If the mixture seems really dry and won’t stick together you can add some water – 1 Tbsp at a time.
5. Once thoroughly mixed, transfer to an 8×8 baking pan or loaf pan (results in thicker bars) lined with plastic wrap or parchment paper so they lift out easily.
6. Press down until flattened and pressed into corners.
7. Melt the chocolate chips in the microwave, then spread the melted chocolate over the top of the oat mixtures.
8. Sprinkle with coconut and millet.
9. Let the pan set in fridge or freezer for 15-20 minutes to harden.
10. Remove bars from pan and chop into 10 bars. Store in an airtight container for up to a few days.

Adapted from Minimalist Baker (www.minimalistbaker.com)

---

---