Super Seedy Granola Squares

Teresa Pendino


All natural, chewy goodness! Perfect for the "Grab & Go" Breakfast. A very filling snack. Admittedly, it is hard to stop at just one!

Serving Size: 1 Square
Cals 148, Total Fat 7g, Sat Fat 0g, Chol 0g, Sodium 16mg, Potassium 140mg, Total Carbs 20g, Dietary Fiber 3g, Sugars 14g, Protein 3g, Vit A 1%, Calcium 3%, Iron 5%

pinch tips: Perfect Bacon Every Time






15 Min


15 Min


Convection Oven


1 1/2 c
rolled oats
1/2 c
raw almonds (chopped)
1 c
pitted dates (firmly packed)
2 Tbsp
chia seeds
2 Tbsp
sunflower seeds
2 Tbsp
flax seeds
2 Tbsp
hemp seeds
1/4 c
agave nectar
1/4 c
almond butter (creamy)

Directions Step-By-Step

Toast your oats and almonds in a 350 degree oven for 13-15 minutes or until slightly golden brown.
Chop pitted dates into small pieces. (Seems easy than trying to do it in food processor for me)
Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
Remove from dish and chop into 16 even squares. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Gluten-Free, Vegan
Other Tags: Quick & Easy, Healthy