Seed, Nut, and Grain Bars
Making your own energy bars can be a simple, satisfying, and nutty adventure.
- 2 cups old-fashioned oats
- 6 large Medjool dates pitted, chopped
- 1 cup pure maple syrup
- ½ cup raw almonds hazelnuts, pecans, walnuts, or cashews
- ½ cup shelled pumpkin seeds pepitas
- ½ cup shelled sunflower seeds
- 2 tablespoons amaranth
- 2 tablespoons unsalted butter or virgin coconut oil
- ½ teaspoon kosher salt for coating
- Oil or nonstick vegetable oil spray
Preheat oven to 350 degrees. Lightly coat your loaf pan with oil or nonstick spray and line with parchment paper, leaving an overhang on the long sides. Oil or spray parchment.
Bring dates and maple syrup to a boil in a small saucepan, reduce heat to medium-high, and boil, stirring often, until dates are very soft and maple syrup is slightly reduced, 8–10 minutes. Remove date mixture from heat and stir in butter until it is melted and incorporated.
Mash dates with a fork until as smooth as possible. You should have about 1 cup.
Toss oats, nuts, pumpkin seeds, sunflower seeds, amaranth, and salt in a large bowl. Mix in date mixture until evenly coated. Scrape half of oat mixture into prepared pan and press very firmly and evenly with a rubber spatula to compress it as much as possible. Add remaining oat mixture and press until very tightly packed into pan.
Bake, until loaf is darkened in color and firm around the edges. The center should give in just slightly when pressed, about 45–50 minutes. Transfer pan to a wire rack and let the loaf cool in pan before turning it out (it can even sit overnight). Cut into ½”-thick slices with a serrated knife.
For extra crisp bars, lay slices on a baking sheet and bake at 350° until golden brown, 8–10 minutes, or toast as desired in a toaster oven.