This recipe goes out to all the nut-sensitive Vega News fans out there! These delicious nut-free granola bars use dates and banana as the primary binding ingredient, instead of relying on nut butter! The results are moist and make a perfect afternoon snack! Enjoy!
- 2 cups old fashioned rolled oats
- 1/2 cup coconut flakes
- 1/2 cup dried apricots, chopped
- 1/4 cup dates, soaked and drained
- 1/4 cup coconut oil, melted
- 1/4 cup agave or maple syrup
- 1/2 ripe banana
- Pinch of sea salt
- 1 tsp vanilla extract
- 1 tsp cinnamon
Line an 8”x 8” pan with parchment paper and set aside.
In a medium bowl, mix together the oats, coconut flakes, and dried apricots.
In a food processor, combine dates, coconut oil, agave, banana, sea salt, vanilla and cinnamon. Purée until smooth.
Combine both mixtures together in bow and mix well.
Squeeze mixture together between two fingers. It should stick together. If it doesn’t, purée some more dates and add to mixture. If mixture is too moist, add in more oats.
Pour mixture into lined pan and press tightly.
Chill in fridge for at least 2 hours. Once chilled, cut into 10 bars, wrap individually and store in fridge.