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Easy Granola Bars
gluten free
lactose free

This easy, no-cooking involved, granola bar will be one of your favourite snacks from now onwards, well maybe together with the delicious Energy Balls. You can play around with the ingredients, add more, leave some out. I’ll be posting the one I made on this sunny Sunday morning.

Prep time: 10 mins
Chilling time: 20 mins
Cook time: 5 mins
Total time: 15 mins

Serves: 10-12 bars

Nutritional information/serving:
Calories: 217
Fat: 8,2
Transfat: 0
Carbs: 33,4
Sugar: 18,4
Fiber: 5,5
Protein: 5,5
Cholesterol: 0


  • 220 g (7.7 oz.) pitted dates
  • ¼ cup (84 g) maple/agave syrup
  • ¼ cup (64 g) unsweetened natural peanut or almond butter
  • 1 cup (112 g) roasted unsaled almonds, loosely chopped
  • 1½ cups (135 g) rolled gluten-free oats)
  • 1 tablespoon chia seeds
  • 1 tablespoon flax seeds
  • ½ cup dried cranberries
  • 1 tablespoon cocoa nibs


  1. Put the pitted dates in a food processor until you have all small bits, it should form a ‘dough’ like consistency. (Mine roll into a ball).
  2. Optional step: Toast your oats and almonds if they’re raw in a 175ºC (350ºF) oven for 10-15 minutes or until slightly brown/golden. You can also leave them raw.
  3. Place oats, almonds, cranberries, chia & flax seeds, cocoa nibs and dates in a large mixing bowl – set aside.
  4. Warm the maple/agave syrup and peanut butter in a small saucepan over LOW heat. Stir and pour over the oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to a rectangle dish or baking dish lined with plastic wrap or baking parchment so they lift out easy.
  6. Press down firmly until uniformly flattened. I use a drinking glass, to press down and really pack the bars, which helps them hold together better.
  7. Cover with parchment or plastic wrap and let them firm up in fridge for 15-20 minutes.
  8. Remove the dish and slice into 10 or 12 even bars.
  9. Store in an airtight container for up to a few days. You can keep them in the freezer to keep them extra fresh, but it’s not necessary.

About The Author


Hi everyone, I'm Dagmar and I'm born in Belgium, at 27 I moved to the south coast of Spain, initially just for 6 months, however 22 years later, I'm still here. I have a big passion for animal welfare. I have 3 dogs and a cat, all rescues. In September 2015, I turned vegetarian and over the course of that year, I have leant more and more towards veganism. My aim is to eat as 'clean' as possible.

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