Description
These Easy Vegan Salted Caramel Granola Bars are a delicious and wholesome snack perfect for breakfast or anytime you need a quick energy boost. Made with gluten-free oats, medjool dates, nuts, and seeds, these bars are naturally sweetened and coated with a smooth date caramel, finished with a drizzle of dark chocolate and a sprinkle of flaky sea salt. They require no baking and are set in the fridge, making them simple to prepare and great for meal prep.
Ingredients
Dry Ingredients
- 1 1/2 cups rolled oats
- 1/2 tsp sea salt
- 1/4 cup ground flaxseed
- 1/2 cup unsalted chopped peanuts (or chopped almonds or cashews)
- 3/4 cup sunflower seeds
Date Caramel Mixture
- 12 soft medjool dates (pits and stem removed)
- 1 tsp vanilla extract
- juice of 1/2 lemon
- 1/4 cup natural smooth almond butter (or smooth nut butter of choice)
- 1/4 cup melted coconut oil
Topping
- 1/4 cup semi sweet dark chocolate chips
- 1/2 tsp coconut oil
- 1-2 tsp flaked sea salt
Instructions
- Prepare the Pan: Line an 8x8" baking pan with parchment paper, leaving enough overhang on two sides. This helps easily lift out the bars once they are set.
- Combine Dry Ingredients: In a large bowl, mix the rolled oats, sea salt, ground flaxseed, chopped peanuts, and sunflower seeds until evenly distributed. Set aside.
- Make Date Caramel: Place pitted medjool dates, vanilla extract, lemon juice, almond butter, and melted coconut oil into the bowl of a food processor. Blend until the mixture is smooth and even, stopping occasionally to scrape down the sides for uniform blending.
- Incorporate Mixture: Scrape the smooth date caramel into the bowl with the oat mixture. Stir thoroughly until all ingredients are evenly coated. If mixing with a spoon is difficult, use clean hands to combine everything.
- Press Mixture: Transfer the combined mixture into the prepared baking pan. Evenly spread and press down firmly with your palm or the flat bottom of a measuring cup to create a smooth, compact surface.
- Chill Bars: Place the pan in the refrigerator for 2 hours to allow the mixture to firm up.
- Cut Bars: After chilling, run a knife along the edges to loosen the set mixture. Use the parchment paper to lift the block out of the pan, then cut into 15 equal-sized bars.
- Melt Chocolate Topping: In a small bowl, mix the chocolate chips with coconut oil. Melt either in the microwave for about 45 seconds or over a double boiler for approximately 3 minutes, stirring until the mixture is smooth.
- Drizzle and Salt: Spoon the melted chocolate over the cut bars in a drizzle pattern. Sprinkle flaky sea salt evenly on top.
- Final Chill: Return the bars to the fridge for 1 hour to let the chocolate harden before serving.
Notes
- You can substitute peanuts with almonds or cashews according to your preference or dietary needs.
- If you prefer a nut-free version, consider using additional seeds like pumpkin seeds or more sunflower seeds.
- Ensure medjool dates are soft for easier blending; if hard, soak them in warm water for 10-15 minutes prior.
- Use parchment paper with overhanging edges for easy removal of the granola bars from the pan.
- Bars can be stored in an airtight container in the refrigerator for up to one week.
- For a vegan option, make sure chocolate chips are dairy-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American