This granola bar recipe is quite versatile and open to interpretation. You can feel free to add whatever dried fruits and or nuts you’d like, so whatever combination you do end up trying it’ll be a winner!

Granola bars are usually packed with unwanted sugars and preservatives so making your own means you have healthier ready-to-go snacks on hand for yourself and the family. The only thing with this recipe is, you must love dates… and some sort of nut butter. You can easily substitute the honey for maple syrup so then it’s fully vegan.

Below the recipe you’ll find the recipe notes guiding you on exactly how big the bars will be and any additional details regarding the ingredients used. Enjoy making these, and as always, happy big tasty bites, tastebuds.


Check the recipe video below to see what the final product will be looking like!


Healthy Granola Bars

  • Servings: 10 bars/avg.65g per bar
  • Difficulty: Easy
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  • 200g rolled oats, toasted
  • 140g raw almonds, toasted & roughly chopped
  • 30g green pumpkin seeds, toasted
  • 30g sesame seeds, toasted
  • 50g dried apricots, diced
  • 50g dried cranberries
  • 3 tbsp warm water
  • 160g dried dates
  • 80g peanut or nut butter
  • 100-120g raw honey or maple syrup
  • Salt to taste


  1. Start by toasting the oats, almonds, pumpkin seeds and sesame seeds*this is optional but toasting them does add loads of flavour. I prefer toasting the oats and almonds in the oven and the seeds on my stovetop but everything could be don in either the oven or stovetop – depends on you. Preheat the oven to 200 degrees Celsius/ 390F degrees Fahrenheit. Spread the rolled oats in an oven proof dish and toast for until its slightly golden brown. Pour the oats straight into a large mixing bowl once toasted. Do the same to the almonds. Pour the pumpkin seeds into a small saucepan and toast on a medium heat until they pop. Toast the sesame seeds until light golden brown in colour.
  2. Pour the toasted oats, roughly chopped almonds, pumpkin seeds and sesame seeds into a large mixing bowl followed by the dice dried apricots, cranberries and give it a rough mix. Set aside.
  3. Prepare 9x9inch dish with baking paper. This will ensure for an easier release once set.
  4. Add the dried dates and water to a NutriBullet or food processor. Blend as smooth as possible and add the blended dates to a small saucepan with the peanut butter and honey or maple syrup. The amount of honey you add will depend on how sweet you’d want the granola to be – I used 120g (on the sweeter side). Melt the wet ingredients together and add the dry ingredients. Mix until well combined. Try a small amount of the mixture and add any salt if needed.
  5. Place the mixture into the prepared tin and cover with another piece of baking paper. Using a glass, flatten the mixture until compressed and evenly spread. Keep covered and place in the fridge for a minimum of 30minutes or overnight for best results.
  6. Cut into 10 bars or as desired and enjoy!
  7. Recipe Notes:

    Dates: You can use whichever dates you’d like, I used Deglet Noor dates as they are more affordable but Medjool dates are delicious as well. I add the 3 tbsp of water as the dried Deglet Noor dates aren’t as ‘juicy’ as Medjool dates. Nut Butter: I used salted crunchy peanut butter but you can use any nut butter you like. If it isn’t salted then I’d recommend you add 1/2 teaspoon salt – this’ll help enhance the flavour. Dish size: I used a 9×9 inch/23cm x 23cm x 6cm dish but you can use whatever you’d like. It would depend on how thin or thick you’d like the bars to be. Using a 9×9 inch dish delivered bars that were 10cm L/3cm W/2.5cm H. Storing: You can place the bars in an  airtight container and freeze up to 3 months. SO a great meal prep or snack option for you and the family.

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