This Week’s Recipe: RiverHouse Granola Bars

INGREDIENTS
  • 1 cup packed medjool dates, pitted
  • 1/2 cup agave syrup
  • 1/2 cup crunchy natural peanut butter or almond butter
  • 1 cup roasted unsalted almonds, loosely chopped
  • 1 1/2 cups steel cut oats
  • 1/4 cup chia seeds
  • 1/4 cup golden flax seeds
  • 1 cup dried cranberries
  • 1/2 cup chocolate chips
  • 1/4 tsp fine sea salt
  • optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
INSTRUCTIONS
  1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency.
  2. Toast your oats (and almonds, if needed) in a 350 degree oven for 15 minutes or until slightly golden brown.
  3. Place oats, almonds and dates in a bowl – set aside.
  4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
  6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
  7. Remove bars from pan and chop into convenient sized bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.

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