Raise your hand if you like snacks. FYI both my hands are raised. These no-bake, gluten free, vegan granola bars will have you singing, “Hallelujah” after just one bite. They are chewy, easy to make and naturally sweetened with dates! They will power you throughout your busy week or while you are out climbing new heights on a hike. You’ll want to have one of these blueberry gluten free bars around.
I hope you find these blueberry breakfast bars as unreal as I do. They are fully loaded with all the deliciousness you could think of. These bars are naturally sweetened, protein-packed, Picky Husband Approved, and chewy to boot! They are a dream bar. My new favourite find is the dried blueberries in these babies! They add a little extra sweetness to the bars and some extra chewiness- which is pretty great. They do have a little added sugar so if you are trying to avoid refined sugars and just want to stick to the date paste, use any other naturally dried fruit. But make sure you add some dried fruit because they play a key role in these vegan granola bars.
how to make date paste
So the best thing about these bars is that they are naturally sweetened with dates! The dates are also the key to making these gluten free bars stick together. So in order to succeed in making this snack, you need to know how to make date paste.
First off, it’s very easy but you do need a food processor. Add 1 cup of pitted dates (that are soft and gooey) to the food processor and then blend them for a minute. As the processor is still blending slowly add 4 tablespoons of hot water. The date mixture should start to look more smooth and creamy. If it’s not getting there, add 1 more tablespoon of hot water. Blend until the date paste is silky smooth. Set that aside for the time being until the other ingredients of these blueberry breakfast bars have been combined. You may need to get a little messy when adding the date paste. I find using my hands to incorporate everything works the best. The date paste should take at the most 5 minutes to make. It’s simple, to die for, and these bars just wouldn’t be as delicious without it.
here are a few reasons why I love these vegan granola bars, so listen up!
- These blueberry breakfast bars would be a great hiking snack to give you an extra burst of energy as you are climbing. They are perfect for lunches to carry you through to the end of your day. These vegan granola bars truly have everything in them but the kitchen sink! They are affordable to make and do not disappoint. Carry them with you during your workday or playday and they will give you that extra boost to keep you going.
- These gluten free bars only take 20 minutes of preparation to throw together and then the rest of the time they are in the freezer. I’d say that’s a pretty wicked deal. 20 minutes, a little bit of wait time and then snacks for the whole week. You can’t go wrong.
- These vegan granola bars are loaded with protein. From whatever nuts you choose to use and the nut butter. They are hearty and filling because of these nuts. Bite for bite these protein-packed bars are crunchy, chewy, mouthwatering and perfectly sweet.
If you are looking for more snack ideas- look no further. Try these gluten free carrot muffins.
I obviously made a few batches of these gluten free bars to test them out. So I have quite a few to munch on still. But I’m not going to lie, there won’t be much left for too long as they are so good it’s hard to stop at just one. Fingers crossed I don’t eat all of them in one day. Just kidding, but it will take a lot of self-control not to. Wish me luck!♥
vegan granola bars
Ingredients
- 2 cup oats
- 1/2 cup almonds (or nut of choice)
- 1/2 cup pumpkin seeds (or seeds of choice)
- 1 cup medjool dates (pits removed)
- 4 tbsp hot water
- 1/3 cup almond butter
- 1 tsp vanilla
- 1/3 cup coconut flakes
- 1/4 cup dried blueberries
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1 tbsp chia seeds
Instructions
- Preheat the oven to 300°F. Add the oats, almonds and pumpkin seeds to a baking sheet and toast for 10 minutes in the oven. Let cool.
- Add the oats and the pumpkin seeds to a bowl. Chop your toasted almonds as desired, then add to the bowl.
- Add your dates to a food processor or blender (make sure the pits are removed). Process and then add 4 tablespoons of hot water, so that more of a date paste forms.
- Add all the other dry ingredients to the bowl. Lastly, add the date paste, almond butter, and vanilla. Mix until a sticky batter forms. I ended up mixing it with my hands to really combine all the ingredients.
- Line a baking sheet with parchment paper and add the granola to it. The granola bar mixture should only take up about half of the space on the baking sheet. Form your desired thickness with your hands. Pop in the freezer for one hour.
- Cut these yummy blueberry granola bars, and then store in an airtight container in the fridge or freezer. Best eaten right out of the freezer/fridge. But they do travel ok if they are eaten that day.
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