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Breakfast for 12

Hazelnut Granola Bars

Hazelnuts, oats, dates, almond butter, cranberries, and chocolate press into chewy homemade breakfast bars.

$0.84per serving $
27 minstart to table
12servings

AmericanVegetarianVeganDairy-freeBudgetBreakfastsBack to school

Ingredients

  • 2 tbsp ground flaxseeds
  • 6 tbsp water
  • 1 cup unsalted roasted hazelnuts
  • 1 1/4 cup rolled oats
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/4 cup rolled oats
  • 3/4 cup medjool date
  • 1/2 cup almond butter
  • 1/3 cup refined coconut oil
  • 1 tsp pure vanilla extract
  • 1/2 cup dried cranberries
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw pecans
  • 1 2/5 oz dairy-free dark chocolate
  • 2 tbsp unsweetened coconut flakes

Steps

  1. Stir the ground flaxseeds and water in a small bowl and rest for 5 minutes.
  2. Pulse the hazelnuts, both portions of oats, cinnamon, and salt until partly chopped.
  3. Blend the dates, almond butter, coconut oil, vanilla, and flax mixture until smooth.
  4. Stir the blended mixture into the oat mixture with the cranberries, pumpkin seeds, and pecans.
  5. Press the mixture firmly into an oiled 8-inch square pan.
  6. Melt the dark chocolate, spread it over the bars, sprinkle with coconut flakes, and chill for 12 minutes.

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