Almond Oat Bars
Simple bars to replace your store bought collection.
Key notes
I purchase raw almonds (we get ours from Azure Standard and Costco). I like to buy foods as close to harvest state as possible and avoid any bulk processes they may go through before getting to my kitchen. But I always soak, dehydrate, and roast my nuts before using them in bars (or anything else!). The soaking process strips away the phytic acid layer. This is a protective layer that preserves the almonds BUT also prevents your body from being able to fully absorb their vitamins. Soaking the almonds aids in digestion as well. For a step by step guide on how to soak your nuts, visit my “prepping your ingredients” blogs (coming soon!).
Why whole dates and not pitted? When the dates go through the pitting process they loose their seal. The date now has a hole through the entire fruit allowing exposure to air and thus moisture loss. This leaves your dates dry and tough. So when you use them to make bars, they cannot function as a glue agent and they are less flavorful. (I use the Medjool dates, but you can use another type. Just keep in mind that they may be a different size.)
Unsweetened almond butter. I don’t like buying nut butters with added sugar. I want nut butters with simple ingredients. Nuts & salt, that’s it! Aside from the nutrition value, adding sugar to a nut butter makes it thick. So when you use it to make bars, you will have to add more than the recipe calls for because it will not be enough to help the ingredients stick together. You will be left with a crumbly bar. If you don’t have any almond butter without sugar, you’ll need to add 1 tsp of coconut oil per 1/4 cup of almond butter OR you can start with 1 cup of almond butter and add more as needed.
In light of the previous note, you will want to blend the ingredients in the order given in the recipe. This specific ingredient list won’t be affected as much as if it had honey or maple syrup, but it will still react. When you mix a nut butter directly with a sweetener (in this case the dates), it will quickly thicken into a texture that is difficult to work with. It cannot be saved without added a more coconut oil in an attempt to loosen the mixture.
If you don’t have a food processor, you can chop your almonds with a knife after breaking them with your hands. Or you put them in a freezer safe ziplock bag (so the bag is thick) and beat them with a wooden or metal spoon until they reach a desired size. For the oats, you can either leave them whole or blend in a smoothie mixer. (unless your blender advertises it, do not put your nuts in the smoothie mixer). Finally, mince your dates with a knife. Your mixture will not be as fine as this recipe anticipates so you may need to add extra coconut and/or almond butter (whichever you prefer). Start with 1 TBSP extra at a time.
Storing your bars is simple. Just place them in the fridge in a sealed container. Ours have never gone bad and they have been left for several weeks.
We take our bars on the go! Even though this recipe is stored in the fridge, we use them as our every day snacks. No more packaged items! We take them in a lunchbox with an icepack. You can also bring them without an icepack, just keep in mind they will begin to melt, especially if its summer!
Homemade Almond Oat Bars
appliances & kitchen items:
mixing spoon
food processor
small glass bowl (1-2 cups)
measuring cups (1/4c, 1/2c, 1c, 1/2tsp)
parchment paper
small cookie sheet or 9x13 glass pan
knife or hardy pizza cutter
*if you don’t have a food processor you can crush the nuts in a ziplock bag and blend the oats in a smoothie blender. You will also need a mixing bowl.
Ingredients
2 cups whole almonds
2 cups rolled oats
8 large mejol dates WITH pits
1/4 cup virgin coconut oil
3/4 cup almond butter (without sugar!)
1/2 tsp himalayan salt
1/2 cup chocolate chips + 1 tsp coconut oil (optional)
Instructions
Blend the almonds in the food processor for 30 seconds on high.
Add the oats and salt to the food processor and blend for another 30 seconds on high.
remove the pits from the dates. Cut them in quarters and toss them into the food processor. Blend on medium speed until it starts to combine and then blend on high until the mixture begins to stick together (roughly 30 seconds).
Add in the coconut oil and almond butter. Blend on medium speed for 10-15 second intervals, scraping the sides in between.
Once the ingredients are well combined, pour the mixture onto a small cookie sheet or 9x13 pan. You will want to use parchment paper so it is easy to remove. They work best if they are at least 1/2 inch thick.
firmly press the bars onto the pan. This will help them stick together once chilled.
Set the pan in the fridge for 2+ hours to chill before cutting.
Use a knife or quality pizza cutter to cut the bars into your desired size. I like to cut them into 1.5 inch squares.
Store in a sealed container in the fridge. Ours have never gone bad and we’ve had them in the fridge for up to a month a times.
Have you made these? Let me know how you like them! Leave a comment or tag me in a photo on instagram!