Peanut Butter Pecan Pumpkin Seed Granola Bar [no bake]

MY FIRST GRANOLA BAR.

& they are #momapproved.

Simple, no bake and packed with wholesome ingredients!

Eat them for breakfast, mid morning snack, afternoon snack, or anytime throughout the day when your snacking addiction kicks in. 

I must first confess that I was never a fan of granola bar.
(I am ok with the KIND bars.)

But, I better restate that now.. 

Homemade granola bars are THE BEST!

&Look at the two store bought granola bars and their ingredient list below..

Yes, homemade is the one and only way to go with granola bars.

Long ingredient list o_o

Peanut Butter Pecan Pumpkin Seeds Granola Bar

recipe adapted from Minimalist Baker

makes one 8x8 pan (about 12 bars)

Base:

1 1/2 cups rolled oats, roasted

1 cup packed medjool dates, pitted (~13 pieces)

1/4 cup maple syrup

Variables:
1/4 cup creamy salted natural peanut butter
1/2 cup raw pecan pieces, roasted

1/4 cup pumpkin seeds, roasted 

1/4 cup coconut flakes, roasted

2 tbsp chia seeds

Drain the dates.

Maple syrup and peanut butter.

Mix mix mix.

Press press press.

1. Process dates in a food processor until small bits remain and a dough- like ball forms.

*I pitted and chopped my dates, soaked them briefly in hot water and drained before processing.

**Next time, I would wash and drain them whole first.
2. Toast oats/nuts at 350F for 15 minutes or until slightly golden brown. Toss occasionally.

*I added the coconut flakes in for the last 5 minutes.
3. Place oats/nuts/seeds and dates in a bowl. Set aside.
4. Warm maple syrup and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and mix, breaking up the dates to disperse throughout.

5. Once thoroughly mixed, transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper.
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 bars. Store in an airtight container in the fridge/freezer. 

This is a super versatile recipe, and there are limitless flavor and texture combinations to play with.

Here are some other things I already have in my pantry that i can't wait to add into my next granola bar:

• almonds (whole and sliced)
• cacao nibs
• cinnamon
• nutmeg
• matcha powder
• applesauce
• bananas
• coconut oil
• white sesame seeds
• black sesame paste

I would also love baking them to see how that changes the texture. These no bake were on the moist side and were sticky to touch. 

Taste: 5 stars out of 5

Absolutely tasty and satisfying for the sweet tooth.

Texture: 5 stars out of 5

Good balance of crunchy and chewy.

Re-purpose the parchment paper that lined the pan to store these bars!

#nobakenovember