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Nutty Granola Bars

Prep Time and cooking: 35 mins.


6 cups Medjool Dates Pits Removed

170 grams Almond Butter

200 grams Peanut Butter Crunchy

1 tbsp Butter

1 tbsp Vanilla Extract

3 cups Rolled Oats

⅓ cup Toasted Coconut Flakes

½ cup Hazelnuts Chopped

½ cup Almonds Chopped

½ cup Pistachio Chopped

½ cup Cashew Nuts Chopped

½ cup Dried Chopped Apricots

½ cup Dried Cranberries

¼ cup Pumpkin Seeds

¼ cup Sunflower Seeds

3 tbsp Sesame Seeds

3 tbsp Flax Seeds

1 tbsp Chia Seeds

1 tsp Cinnamon Powder

2 tbsp Cocoa Powder

¼ tsp Coarse Sea Salt (Optional)


  1. Line a 12 x 12-inch pan with parchment paper set aside.

  2. Roast all the nuts until nice and crispy, and cool them down.

  3. Roughly chop the dates, melt the butter on a low flame, then add the dates and cook for 5-8 minutes until soft with a wooden spoon or a spatula.

  4. Remove from heat, add the almond butter and peanut butter, mix well, and then add all the dry ingredients to the date paste.

  5. Mix everything until combined; spoon the mixture into the pan and press it down evenly.

  6. Place in the fridge to set for 1-3 hours, then remove and cut into even squares or bars.

  • Store them in an airtight container, keeping them in the fridge. Consume within a month or two.


  • If you don't get the toasted coconut flakes, toast the normal ones for a nutty test.

  • Medjool dates should be soft and sticky when fresh, as your dates must be sticky in this recipe; otherwise, the bars will fall apart.

  • If the mixture feels dry, you may need to add more date paste or almond butter.

  • You can also put a handful of Dark Chocolate Chips or Chunks (Optional).

Nutty Granola Bars | The Rasoi Recipes


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