Super Seedy Granola Squares

Teresa Pendino

By
@TeresaPendino

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%


Featured Pinch Tips Video

Rating:

Comments:

Serves:

16

Prep:

15 Min

Cook:

15 Min

Method:

Convection Oven

Ingredients

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

1
Toast your oats and almonds in a 350 degree oven for 13-15 minutes or until slightly golden brown.
2
Chop pitted dates into small pieces. (Seems easy than trying to do it in food processor for me)
3
Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
4
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.
5
Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
6
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.
7
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