Soft & Chewy Baked Granola Bars

271 comments

sugarfreegranolabar-4621

The alternate title for these bars was: ultra dense, doughy, chewy, soft, seedy, hearty, protein-and-fibre-packed granola bars, sweetened naturally with dates!

I can be a bit wordy at times. Anyway, these are not your average granola bars! Bursting with chia, sunflower, and pepita seeds, they pack a hefty amount of protein, fibre, and omega fatty acids and are naturally sweetened with date paste (a simple blend of water and pitted dates) instead of sugar. I like to think of these as an “adult” granola bar or a muesli breakfast bar of sorts, although I could also see my hockey-loving nephews enjoying these as fuel for the game. For those with nut allergies, you’ll be happy to know these are totally nut-free, just like my Super Power Chia Bread which this recipe is adapted from. If you’ve enjoyed the Super Power Chia Bread, the texture of these granola bars is the same – very soft and like an ultra dense, doughy bread.

I didn’t feel like calling them “chia bread” though due to the sweetness; granola bars just seemed to make more sense in my brain. I also debated calling these “energy bars” because they are packed with so many good-for-you ingredients and I’ve been enjoying them after exercise for a little pick me up. As you can see, deciding on a title is not my strong point! Whatever you call them, I hope you enjoy them as much as we do.

granolabar

Soft + Chewy Baked Granola Bars

Vegan, gluten-free, nut-free, oil-free, refined sugar-free, soy-free

By

4.4 from 17 reviews
Print

Dense, chewy, soft, doughy, seedy, hearty, protein-and-fibre-packed granola bars, sweetened naturally with dates! Try them spread with nut or seed butter for a fun treat or just enjoy them plain. Adapted from my Super Power Chia Bread.

Yield
10-12 bars
Prep Time
Cook time
Total Time

Ingredients:

  • 3/4 cup gluten-free rolled oats, ground into a flour
  • 1 cup water
  • 3/4 cup packed pitted Medjool dates
  • 1/2 cup chia seeds
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup dried cranberries, finely chopped
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine grain sea salt

Directions:

  1. Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way.
  2. Add rolled oats into a high-speed blender. Blend on highest speed until a fine flour forms. Add oat flour into a large bowl.
  3. Add water and pitted dates into blender. Allow the dates to soak for 30 minutes if they are a bit firm or your blender has a hard time blending dates smooth. Once they are soft, blend the dates and water until super smooth.
  4. Add all of the ingredients into the bowl with the oat flour and stir well until combined.
  5. Scoop the mixture into the pan and spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary.
  6. Bake at 325F for about 23-25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy!
  7. I suggest freezing leftovers to preserve freshness.

sugarfreegranolabar-4591

Cookbook Newsletter Info

I have a fun giveaway coming up for my Cookbook Newsletter subscribers very soon! I just wanted to let you know in case you were meaning to subscribe and hadn’t done so. I will be randomly drawing a fun prize pack for one lucky confirmed subscriber. I’ll also be giving some info on a special bonus recipe bundle I have coming soon. You can subscribe at the bottom of this page. Don’t forget to confirm your subscription to get the emails.

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 271 comments… read them below or add one }

1 Marie January 8, 2014

Hi Angela! Do you think I could subsitute almonds or walnuts for the sunflower and pepita seeds? I don’t like those very much. But I love almonds :)
I think it’s my first time commenting but I’m a long-time reader.
Take care!

Reply

2 Angela (Oh She Glows) January 8, 2014

Hey Marie,
Yes, I totally think you can change up the seeds and nuts as you see fit! Almonds and walnuts sound great to me. Thanks for reading.

Reply

3 Kate September 12, 2015

Yummy! Could I use prunes instead? I can’t eat dates. Thank you☺

Reply

4 Abby @ The Frosted Vegan January 8, 2014

All that goodness in one bar,yesss ma’am!!

Reply

5 Keri @ WithlovefromColorado January 8, 2014

Can’t wait to make these–today! And stock pile them before this baby is born (any day) so I have a healthy snack to reach for when I won’t have time to cook. You are always an inspiration :)

Just curious, I always see that you use gluten free oats, ground into flour. I desperately want a vitamix, but don’t have one yet! Is there a reason why you grind your own oats into flour instead of buying gluten-free oat flour (which is what I’ve been doing)??

I’m wondering if maybe in the processing something happens that I don’t know about. Thanks!

Reply

6 Angela (Oh She Glows) January 8, 2014

Hi Keri, You can use either store-bought oat flour or grind you own – I just grind my own because it’s so easy in the Vitamix and I can’t be bothered to store both rolled oats and oat flour. ;) Generally, 1 cup rolled oats makes about 1 cup oat flour so you can swap 1:1.
Congrats on your baby-to-be! So excited for you.

Reply

7 Keri January 8, 2014

Thanks-both for the congrats & oat flour wisdom :)

Reply

8 Nicole January 9, 2014

Do you use the dry blade container or the stock container?

Reply

9 Angela (Oh She Glows) January 9, 2014

I use a dry container now that I have one, but I used the wet container for years before that. To be honest I find the wet container seems to work better for grinding flour. Maybe it’s just me though!

Reply

10 Nicole March 11, 2014

That’s great to hear! I was considering purchasing the dry blade container but I was hesitant because of price and thinking I would not get much use of it. Now I know for sure I won’t have much use for it. Thanks!

Reply

11 Lindy January 8, 2014

You don’t need a vitamix to grind oats into flour. I use my kitchen aid food processor and it works just fine!!

Though, I too, want a vitamix someday!! :)

Reply

12 Keri January 8, 2014

Hmmm…will have to see if our trusty, albeit OLD cuisinart can handle it!

Reply

13 Missy Homemaker January 12, 2014

I’ve used my coffee grinder to make oat flour and it worked great :)

Reply

14 Amy September 21, 2014

I just use my blender to grind oats into flour. I will be making these soon, they will be perfect for a 10 day road trip that I will be making soon! Thank you so much. It’s so stressful to travel when you have an extremely limited diet.

Reply

15 A Jones September 18, 2015

I have a Magic Bullet and either blade works great to grind oats.

Reply

16 alice talbot January 11, 2014

You can always use a coffee grinder! it works just as well in my opinion :) -congrats!

Reply

17 Caitlin January 8, 2014

these look amazing, angela! i love all of the super healthy ingredients and that they don’t even have maple or brown rice syrup to hold them together! grown-up granola bars for sure ;)

Reply

18 Erica { EricaDHouse.com } January 8, 2014

These look scrumptious! I’ve come up with a few of my own sugar free granola/protein bar recipes, but they definitely taste unsweetened. I don’t use a lot of dates in my cooking, but I think that’s the missing ‘oomph.’ Can’t wait to try these!

Reply

19 Marina @ Lazy for Diet January 8, 2014

It looks super appetizingly. And it is dangerous to me because I won’t be able precisely to stop on one bar ;)

Reply

20 Fräulein K. January 8, 2014

Thanks for the great recipe.
Did you think i cound subsitute the oats with some 100% gluten free flour maybe rice flour? Because somethimes the oats are not “clean” and gluten free -.-
thanks Fräulein K.

Reply

21 Angela (Oh She Glows) January 8, 2014

I think a variety of flours would work – if you check the comments in the original chia bread recipe some people suggested some that worked. good luck!

Reply

22 connie January 8, 2014

You might try almond flour instead, if you eat nuts.

Reply

23 Erena DiGonis January 8, 2014

Just looking at the picture makes me hungry! They look so chewy and delicious – can’t wait to try it – Thanks!

Reply

24 Liz @ Tip Top Shape January 8, 2014

These look so hearty and healthy! Definitely better than regular ol’ Quaker granola bars!

Reply

25 Anele @ Success Along the Weigh January 8, 2014

You call ’em what you want, girlie. I’ll likely call them delicious! Anything with dates and I’m in!

Reply

26 Margaret January 8, 2014

These look wonderful! Dates are the perfect sweetener. Would it work to substitute whole wheat flour instead of oat? I’m assuming wheat is denser so I wasn’t sure…

Reply

27 Alexina January 8, 2014

Do you have the nutritional stats on these?

Reply

28 Shundara@SavyNaturalista January 8, 2014

I love how the date paste is pouring into the bowl, and since I am laying off the sugar these are perfect.

Reply

29 Angela @ Eat Spin Run Repeat January 8, 2014

Oh looooooordy these sound amazing! I’m a huge sucker for anything that contains the pumkpkin seed and cranberry combo, and I’m pretty sure that given the chance, I could demolish an entire batch! :) Great recipe, and gorgeous photos as always!

Reply

30 Carry January 8, 2014

I’m going to give these a try. I have made several bars in the past with date paste and they never seem to firm up enough. They are always really crumbly. I have high hopes for these. If you have any tips that helped you get a bar that doesn’t fall apart, I’d definitely appreciate them!

Reply

31 marcia January 7, 2015

I find that if I cut up the add ins into small pieces (smaller the better) they seem to hold together. I hope that helps you.

Reply

32 Amber June 2, 2015

Hey Carry! These tricks will help:
1. Add nut butter.
2. Grind the chia seeds and soak in water before mixing into the rest of the ingredients. Chia absorbs 15x its weight in water and acts as a binder in foods the same ways egg does. If you don’t have a way to grind the chia seeds, try soaking them whole before adding.
3. Use ground flaxseed meal instead of the ground chia, if desired: whisk or blend 1Tbs ground flaxseed with 3Tbs water and let soak until the mixture is thick and congealed. This is called a “flax egg” and I use it in most of my baked goods. You can always add an extra “egg” if it looks like you need it.

Reply

33 The Vegan Cookie Fairy January 8, 2014

Goodness me, these look good! And certainly much healthier than most energy bars out there…

Reply

34 anne January 8, 2014

They look delicious, although they aren’t sugar-free. There’s sugar in added fruit and even, in oats (different kind of sugar, though). They are ‘no added sugar’ or perhaps ‘sucrose-free’. Sorry, don’t mean to be food label nitpicker :)

Reply

35 Patricia January 8, 2014

I completely agree! And if they’re Craisins there’s a ridiculous amount of added sugar in there.

Reply

36 Elle June 3, 2014

Yea, I was going to say the same thing. There’s tons of sugar in these! You would need to say so to a diabetic, if they didn’t see the ingredients list. It could really hurt somebody if they were sugar-sensitive. It’s just “no added sugar.” For future recipes (I’m directing this at the author of the original post, not the above comment), I would look up the wiki for sugar (I don’t mean that condescendingly, but kindly) just so you understand what kind of sugars there are, what they’re in, etc. It’s very important.

Reply

37 Angela (Oh She Glows) June 3, 2014

Thanks for your feedback ladies! Perhaps sweetened naturally would have been a better choice of words. What I was referring to was no added sugars like granulated sugar or liquids. Either way, I’ve removed sugar-free from the title to avoid confusion. Hope this helps!

Reply

38 Elle June 3, 2014

Totally gotcha. Thank you for taking it into account. Just to add positivity to the criticism: this looks amazing, I can’t wait to try it; thanks for the recipe.

Reply

39 Angela (Oh She Glows) June 3, 2014

No prob :) Let me know how it goes if you try them out.

Reply

40 Alice in Quebequie January 8, 2014

Hello Angela,
I discovered your blog recently and I LOVE it, even if I am not a strict vegetarian/vegan. I even translated one of your recipe for my french reader (the peanut-Thai burger -AMAZING-) and I pre-ordered your book, and can’t wait to read it!
Thank you so much for sharing all your hard work with us :)
That being said, I wanted to know if you think we could substitute dates with sun-dried bananas (rehydrated). I always have the impulse to do it in the recipes involving puréed dates but I never had the nerves to try it. What do you think?
Thank you. xxx

Reply

41 Angela (Oh She Glows) January 9, 2014

Hey Alice, Thanks for your kind words. I’m so happy you are enjoying the blog and thank you for pre-ordering the book! A banana version of this certainly sounds intriguing! Would you be subbing 3/4 cup rehydrated banana and blending it with the water? If so that should work, although it wouldn’t be as sweet. let me know how it goes if you try it!

Reply

42 Alice in Quebequie January 9, 2014

Hi Angela, thank you for answering.
I tried it this morning (I couldn’t wait) and I put 1 sliced dried banana and completed the 3/4 cup with dates (about 5). I also used infused ginger tea instead of plain water. It turned out good, sweet enough with a slight banana-ginger taste :) I might try with 2 bananas next time.
I also did with what I had in my pantry, almond instead of sunflower seeds and brown rice flour instead of oats, and the texture turned out perfect :)
Thank you for this wonderful recipe :)

Reply

43 Shel@PeachyPalate January 8, 2014

You are a genius!! That is all!

Reply

44 Kate January 8, 2014

Hi Angela!! Huge fan of your food. Wondering if you can replace the oats with coconut flour? Thanks for your input & thoughts!!!

Great work, keep at it, you’re doing a great job :)

Reply

45 Angela (Oh She Glows) January 9, 2014

I haven’t tried any other flours yet, but I imagine a wide variety would work. I would worry that using all coconut flour would be too drying though (it’s so dense and sucks up a ton of moisture). Maybe a combo of that and something else like rice or almond flour? Let me know what you try out!

Reply

46 Becky@TheSavedRunner January 8, 2014

These look delicious! I just recently found your blog and I love it! I am trying to have more of a plant based diet.

Reply

47 Katrina @ WVS January 8, 2014

Homemade granola bars are the best! These sound soooo scrumptious!

Reply

48 Averie @ Averie Cooks January 8, 2014

I love love love how dense, soft, and extra chewy these look! I love the title you originally came up with :) They look absolutely perfect. Many baked bars get really dry or cakey or crumbly – not these!! pinned

Reply

49 Laura January 8, 2014

Your creativity never ceases to amaze me! And now I’m hungry…

Reply

50 Amanda @ Once Upon a Recipe January 8, 2014

Oh yum. These bars look wonderfully dense. I actually kind of started salivating when you used the term “doughy”. Can’t wait to try these!

Reply

51 Cindy January 8, 2014

Hi Angela,
I subscribed to your newsletter a couple months ago but haven’t rec’d any emails to confirm or anything. I tried entering again to make sure & it said email address already used. So I’m subscribed but haven’t rec’d anything………Please advise – thanks!!
Cindy

Reply

52 Ashley | Spoonful of Flavor January 8, 2014

A heaping of nut butter spread over the top of these bars sounds perfect! Can’t wait to try them!

Reply

53 Sarah Kate January 8, 2014

Wow, these look delicious and so healthy. I often resort to an apple and nut butter for every snack so this looks like a tasty idea for some change! Easy to pack to work, as well. Thanks for the recipe, Angela!

Reply

54 Karen January 8, 2014

These look absolutely fabulous and right up my alley for an energy/protein bar, Angela! I am sure I am in the minority here, but I’ve been disappointed that your latest round of giveaways is only open to social media subscribers. How about an option for those very few of us who don’t belong to facebook, etc.? An email option would be much appreciated — I’d appreciate the opportunity to participate as well (though I am a subscriber to your cookbook related newsletter, but haven’t received any communications from you at any time.)

Reply

55 dishing up the dirt January 8, 2014

These are my kind of granola bar. Thanks for sharing!

Reply

56 Vegan Grammie Annie January 8, 2014

Hey Angela,

A very healthy and tasty looking recipe. I agree, dates are a great whole food sweetener. This morning I made a brown rice breakfast pudding that was sweetened with dates and raisins. It was quite delicious.

May all beings be happy and free
Anne (vegangrammieannie.blogspot.ca)

Reply

57 Tami@nutmegnotebook January 8, 2014

These looks amazing! I love home made treats that are healthy.

Reply

58 Jenny B January 8, 2014

Thanks for sharing these granola bars! I’m always looking for a delicious substitute for the over processed grocery store version. I’ve made some before but never with dates – can’t wait to try your recipe!

Reply

59 The Wooden Spoon January 9, 2014

Ah! I love the other title! I’m the same way with words. This looks great for a hike (as soon as it warms up, that is…) Thanks!

Reply

60 Chris January 9, 2014

These look great. Is there an alternative to the date paste? Maybe pumpkin. I cannot have the high agar in the dates. Thanks!

Reply

61 SharonT January 9, 2014

Thank you sooooo much Angela! Finding a healthy museli bar I can bake has been a top priority for me this week. I’ve recently changed my family over to gluten – free eating. Here in Australia the school year is about to start so I have been determined to find a museli bar recipe for my hungry 3 boys that’s healthy and nut-free as our schools here have banned nuts (most of the schools anyway). I’m very interested to see how it works out cost wise too. Thank you so much for making this busy mum’s life easier! Not just this week either). I discovered I was gluten intolerant back in August/September. Your blog brought me out of my time of grief and despair over never being able to eat “yummy” food again. How wrong I was! Thank you for inspiration and for showing us how exciting “real” and healthy food can actually be.

Reply

62 Angela (Oh She Glows) January 9, 2014

Thanks for your kind words Sharon! I appreciate it. Let me know how it goes!

Reply

63 Sophie January 9, 2014

These look great, have saved the recipe :)

Sophie
what-sophie-said.blogspot.co.uk/
xxx

Reply

64 Sarah January 9, 2014

I eat homemade granola bars almost everyday, seriously. I am always switching them up with the help of your recipes and others. Thank you for another version! :)

Reply

65 Julia January 9, 2014

Yum and thanks! We have been going sugar free with the exception of whole foods like fruit, so dates have been our go-to. Such a great loophole!! I agree with the one craisin/cranberry comment-they are loaded with sugar, so I’m going to try them with raisins instead. Looking forward to it!

Reply

66 Gina Bessa January 9, 2014

Hi there!! LOVE your recipes!! I might have missed it, but what’s the breakdown of calories, protein, fiber etc..??

Reply

67 Angela (Oh She Glows) January 9, 2014

as a rough estimate the bars are around 3 g protein, 3.5 g fibre, and 115 calories if making 12 bars. Hope this helps!

Reply

68 Suer July 27, 2015

Also can you tell us grams of sugar? and of carbs, please? Thanks!

Reply

69 Lexi @ Lexi's Clean Kitchen January 9, 2014

These look great!

Reply

70 Catherine @ Chocolate & Vegetables January 9, 2014

Wow, way to cram in the good stuff! These look fantastic.

Reply

71 Chris January 9, 2014

Hi Angela!

Happy New Year!!

It is absolutely freezing in Ontario these days. So
this senior’s nose stays indoors. I will be making
these bars today. Can’t wait!! I love that I have
all the ingredients in my pantry!

Reply

72 laurie January 9, 2014

Just made these and they are yummy! The consistency reminds me of your more savory seed bars and I use those for hiking and traveling because they are packed with nutrition and hold up well. These are sweeter so they are a nice addition to my packed goodies. I loved using the idea of dates and water as the base with the oat flour – all made in my blender. You’ve given me some ideas to play around with! THANKS!! :)

Reply

73 Ann January 9, 2014

You make the BEST foods. I had all of these ingredients and made some. Great! I am now looking for a place to hide a few. Mustn’t let the rest of the family eat them all. Also, when I tuck them some where not too obvious the kids know they are good and munch away. Thank-you so much for making healthy vegan so easy.

Reply

74 Nicole January 9, 2014

This recipe sounds AMAZING. It’s on my list of recipes to try! I really appreciate how many nut-free recipes you come up with – it’s hard being vegan with a nut allergies as many recipes incorporate them.

Reply

75 teresa January 9, 2014

these look amazing! looking forward to making a batch for breakfasts…would they freeze well?

Reply

76 Andrea January 9, 2014

These are in the oven as I type. I added dried cherries, because I *had* to make these tonight and that is what I had in the cupboard. I also did a mix of sunflower seeds, pepitas and some almonds slivers. You really make it look easy. Love your recipes and your upbeat blog.

Reply

77 Kristen January 9, 2014

I love you for this! I am currently vegan, gluten free and on a sugar free challenge. Dates ARE allowed, so this fits right in. Woohoo!

Reply

78 Julie B.E January 9, 2014

You are officially my vegan angel!!! Thank you so much for all the time and effort you put into this site! Your recipes like this 1 make it possible (and way more enjoyable!) for me to stay on this vegan path being soy and nut free.

Reply

79 Julia January 10, 2014

These are so packed with goodies, I love it! I’ve been needing snacks to tide me over between lunch and dinner while I’m at work, and these are perfect!

Reply

80 Stacy L. January 10, 2014

Hi Angela! What brand of dried cranberries do you buy? I have a hard time finding any that are sweetened with sugar, even at Whole Foods. Thanks!

Reply

81 Traci January 10, 2014

i am so happy to find a granola recipe that doesn’t include honey!!!

Reply

82 Erin Creagh January 10, 2014

I made these recently in a silicone mini cupcake tray- they were a hit with my boyfriend and my son! Thanks for another great recipe!

Reply

83 Lindy January 10, 2014

Tried these a couple days ago as we’re always on the lookout for nutritious and easily portable food to take on our bike rides. They taste great, but didn’t like the texture at all. Must be the chia seeds. I seem to remember the same thing happened when I made the chia bread. Will have to go back to your “lara bar” knock-offs, which we LOVE and are just as portable as granola bars.

Reply

84 Lola January 10, 2014

Can I sub figs for dates?

Reply

85 Christina @ The Beautiful Balance January 11, 2014

Loving how nutrient dense these granola bars seem!

Reply

86 Kelly January 11, 2014

Hi Angela!
I’ve tried a few times over the past few days to subscribe to your book newsletter but am unsuccessful (looked in inbox and junk mail). Is there another way to subscribe?
Thanks! I’m excited for the book!

Reply

87 Tijana January 11, 2014

So, I love you…as usual. I’m making energy bars of some sort every week and I actually JUST made date paste for the first time 2 days ago, thinking how am I gonna use it? Great inspiration for me here!
How much prepared date paste do you think I can add if I have some already made?

Reply

88 amy webster January 11, 2014

hi angela,
i wanted to email you privately but can’t see an option to do so, so I will write you here! I gave up drinking alcohol for 6 months on New Year’s eve and I already feel amazing. This pushed me to clean up my eating aswell, and I have decided to also go vegetarian ( and alllllmost vegan!) for the remaining time aswell, the theory being if I feel amazing from vegetarianism in 6 months, hopefully I can let go of my fears and take the vegan plunge aswell. I’m following the book Eat To Live by Dr Joel Fuhrrman, which advises unlimited leafy green and all other veggies aswell as 4 servings of fruit per day and nuts and seeds…this is for 6 weeks to retrain your metabolism and lose some weight.. after than the diet reccomendations are a little more liberal , but still he advises to avoid ALL animal products. Anyway I booked an appointment with my Naturopathic Doctor and long story short she told me unless a patient is doing it for moral, ethical or religious reasons she doesn’t advise vegetarian or vegan diet. I am extremely shocked!!! I was sooo pumped to get some support from her and she totally shot me down. Do you have any advice on keeping your chin up even though some “doctors” may think it is a bad idea? She told me to eat grass fed meat 2-3 times per week or my iron levels will drop dangerously low. This is not true!! Ugh… anyway I am venting .. anything you can say to restore my faith will help me so much! i love your site and your recipes have been a major contributing factor to me changing my lifestyle to plant based foods. thank you!!

Reply

89 Anna January 11, 2014

Thank you, Angela, for this wonderful recipe! I recently discovered your blog and find such inspiration from your words, photography, and recipes. Thank you for sharing your talents and vision. I have pre-ordered your book and can’t wait to open the pages.

These bars are delicious!! My husband said they will be gone by tomorrow….

Cheers and many thanks!
Anna

Reply

90 Julie January 11, 2014

Angela, these are delicious! Although I’m addicted to your Quick n Easy No Bake Protein Bars, these taste like breakfast to go, especially if there’s not enough time to make a healthy smoothie. Thank you!

Reply

91 Kira - The Healthable Old Soul January 11, 2014

These are beautiful! Sugar Free and soft – YUM!

Reply

92 Tina Muir January 12, 2014

As you know, I made these yesterday with a few minor changes….and they turned out BEAUTIFULLY! I would definitely recommend, and they are perfect for my training as an alternate to my prior granola bars as a snack before or after a run. I will definitely make them again! How long would you say they keep?

Reply

93 Laura S. January 12, 2014

Hey Angela,
Regarding signing up for the Cookbook Newsletter, I’ve tried with two different email addresses yet I haven’t received the confirmation email. Can you check that all is working as it’s supposed to be?
thanks!

Reply

94 Ting January 12, 2014

Hi Angela! I just made these granola bars at home yesterday and swapped out pepita seeds for chopped walnuts. I also used Vietnamese cinnamon instead of regular cinnamon. The result was SOOO delicious! I gave some to friends and family and they loved it! They kept asking for the recipe so I told them to check out ohsheglows :o) Thanks again for always sharing everything with your readers.

Reply

95 Sarah January 12, 2014

Hi Ange! Just wondering if you have an approximate volume for the pureed dates/water? I have pre-soaked/and pureed dates in the freezer I’d like to use to save time. I was intending to use them for your Rolo knock-offs ages ago, but I waaaaaay oversoaked the dates and now have a sticky goo (even straight out of the freezer). It’s great for smoothies though! Thanks :) Looking forward to trying this recipe. I LOVE dates.

Reply

96 MrsK January 12, 2014

I’m always looking for easy portable breakfast/snack ideas and these fit the bill! Just made them and liked them. However, I realised I don’t love the texture given by the chia. ( previously made your nut free energy balls and recognised the texture). Do you have a suggestion for something I could use instead of chia?

Reply

97 Natalie @ Once Upon a Cutting Board January 12, 2014

I’m trying to make an effort to make more of my own snacks instead of buying granola bars so I made these today and am so glad I found your recipe! They were super easy to throw together and I love how healthy and energy packed they are. Wrapped them up and threw them in the freezer for snacks the next couple weeks. Thanks for the recipe! :)

Reply

98 Brooke W January 12, 2014

Hi Angela, these are perfect for my 2 year old daughter who I don’t like to give any sugar to! Thank you so much :) have you tried using flax seed instead of the chia seeds? If not, any recommendations for using those instead?

Reply

99 Melanie McDaniel January 12, 2014

You’ve done it again! These are extraordinary! Ooh-la-la.

Reply

100 Rayna January 12, 2014

So there’s something that I don’t understand….what does the title of your book mean? “over 100 vegan recipes to glow from the inside out” — does that mean the recipes will glow? This is a bit of a glaring grammatical error that I’m surprised your editor didn’t catch. I’ve read it a couple of times now, and it makes no sense. It’s a shame, because the cover art looks beautiful.

Reply

101 Laura January 13, 2014

Made these exactly as the recipe says and they turned out great. Just the right amount of sweetness for both my kids and I. My husband and I have been looking for an easy gluten-free breakfast idea for the kids and these are it. Yum! Thanks Angela!

Reply

102 Nicole January 13, 2014

Angela – I have been making your recipes for a very long time and this is my first post (for some strange reason). Anyhow, I made these last night and my husband and I went crazy over them. He has been eating KIND bars for a while as a quick snack…. they have nothing on these babies!!! We love your blog, our home basically lives on it! I just ordered your cookbook too!

Reply

103 Angela (Oh She Glows) January 14, 2014

Hi Nicole, Yay! So happy to hear this :)

Reply

104 Nicole January 19, 2014

I just found out I very unfortunately have a sensitivity to dates :(. Do you think that in most cases I can substitute raisins for dates? I am a bit concerned that maybe they have a lot more sugar. Is there something else you’d reco? I was thinking maybe figs, but I have never used them before.

thanks!

Reply

105 Elisa January 13, 2014

Oh Angela,

love, love, love that you’re posting this recipe about granola bars. As I’m weekly making these for me and my boyfriend as a healthy treat for the day. I’m also always changing these up…ok almost every time I’m making them ;-) So I’m happy to see another take on these healty babies :D hahaha

I’d love for you to check out one of my “creations” …

Love from Germany,
Elisa

Reply

106 Haley January 13, 2014

I made these yesterday, as I’m trying to do no added sugars in my diet (most days…). I actually found that these are SUPER SWEET – they’re good, but I may enjoy them more if the sweetness factor was toned down. Any suggestions out there for swapping out the proportions to make them less sweet? It seems like the dates are a major binder so I don’t want to mess with it too much.

Reply

107 Katie January 13, 2014

Just made these the other day and I love having them for breakfast slathered with a nut butter and jam for an extra oomph! I find that they are almost more bread-like than granola bar-like but they are delicious and hearty all the same!! I didn’t have the correct amount of all the nuts and seeds available so I just mixed and matched what I had lying around the house and they turned out great.

Reply

108 Robyn B | Modern Day Missus January 13, 2014

Yummo, they look delicious and I have all the ingredients at home! I love a recipe for a good granola bar.

Reply

109 vanessa January 15, 2014

Hello,can I substitute the chia seed?
Maybe with sesame seeds or can you suggest something else?

Vanessa

Reply

110 Jolene (www.everydayfoodie.ca) January 15, 2014

These look really good!!

Also … I miss your Glo Bars sooooooo much!! Any plans to start back up with them?

Reply

111 Katie January 15, 2014

Yummy! I loved your chia bread, so I’m sure I’ll love these… I love packable healthy snacks :)

Reply

112 Barbara January 15, 2014

These look incredible – I love your blog! You have inspired me so much to just get in there and start putting things together. Because of your inspiration I’ve created some fantastic peanut butter oatmeal breakfast cookies and some almond butter oatmeal chocolate chip bars that my family loves. I’m bringing them to work because people keep requesting more fun treats that are healthy and gluten/dairy free. I’m going to try these for sure and your Chia Power Bread – I like having a savory thing as well. Thanks for all your inspiration Angela!

Reply

113 April January 15, 2014

I just made these tonight using a combination of teff flour and brown rice flour. I had already started making them and realized I was out of oats, so I had to come up with a solution! I also pressed them into the cups of a muffin pan, so I could avoid having to cut them into bars. (: They came out sooo good!

Reply

114 Jaym January 16, 2014

These were easy to make and delicious! Perfect for an on the go snack!! Thanks!

Reply

115 marsha January 17, 2014

Are dried cranberries sugar free??? If not, how can the bars be? Do they have sugar free cranberries

Reply

116 Julesie January 17, 2014

I have some in the oven right now!! Chia seeds in the UK are sooo expensive so I used what was in my cupboard and found dried coconut and ground almonds instead. I’m sure that they will be amazing whatever combo’s people use!

Reply

117 nowana dettling January 17, 2014

I just discovered your blog and I love love love it! I am just starting the vagan journey so I need all the info I can get. Keep up the awesome job.

Reply

118 Megan Ashley January 18, 2014

I made these with raisins (was out of dried cranberries) and am tooootally obsessed! I wrapped them up individually and they we my afternoon snack all week. Just had one straight out of the freezer as I was impatient and it was delicious too! Anything goes with this bar. Thank you for the awesome recipe!

Reply

119 Marie January 18, 2014

Made these today- AMAZING!! (And I forgot the vanilla, cinnamon and salt-oops!). We’re already planning to make a quadruple batch tomorrow to freeze. Thanks Angela for another great recipe!!

Reply

120 Jodi January 19, 2014

What a perfect recipe! These hold together beautifully! !!! I only had a few dates so I also used dried figs for the paste. I am in love. These will be in heavy rotation in my kitchen! Thank you:)

Reply

121 Angela (Oh She Glows) January 20, 2014

whohoo! So glad to hear that :)

Reply

122 Jessica January 20, 2014

Hi Angela, I makd a lot of your recipes but just had to comment on this one because of how extra pleased I was with how it turned out! I have a very busy toddler and am working fullI time, so my cooking thrills that I had on mat leave are no more and I have found myself on an unhealthy food train as a result, since returning to work. Then this recipe was posted! I had all ingredients sitting in my cupboard and this recipe is a great way to use up seed and nut odds and ends. I was able to throw it togetther in 5 minutes and for being so healthy, boy do they taste great! My toddler is also obsessed with them, which makes me happy since they are filled with so much good for you food! Another big win on this one Angela. Can’t wait for your book!

Reply

123 Sylvie Aguilar January 21, 2014

Looking forward to trying your vegan granola bar recipe.
Like you, have been on and off a plant base diet and should go back to it 100% since it was the time I felt at my best. Thank you for inspiring me to go back to it.

Reply

124 Amanda January 21, 2014

I just made these bust substituted dried cherry for the cranberries and chopped pistachios for the pumpkin seeds….even through some dark chocolate in my second batch! CANT WAIT!!

Reply

125 Jenny January 23, 2014

Hi there, just wondered how many dates you used? Thanks jenny

Reply

126 Melanie January 27, 2014

Since coconut flour is more absorbent would you still use full 3/4 ? Sorry if it’s a silly question. I’m trying to incorporate more coconut flour into my diet and I’m still learning. Great site and thanks for sharing!

Reply

127 Mb Savino January 27, 2014

My first try with one of your recipes, seems like a good one for a cold and snowy day here in WI..next up will be a soup….

Reply

128 Theresa January 28, 2014

Would love to sign up for the newsletter. Not sure where to click!!
Please let me know if I can do it this way.
Thanks!

Reply

129 Theresa January 28, 2014

Never mind…..I found it!
Thanks;)
I am looking forward to the newsletter.

Theresa

Reply

130 Nance Rice January 28, 2014

I just did both the Chai Fresca drink and the soft and chewy sugar-free granola bars and I have to say both are fantastic! The granola bars are baking momentarily, but the batter alone was soooo tasty and sweet! I couldn’t believe there wasn’t any sugar in it.
Thank you for sharing.

Reply

131 Belle January 31, 2014

Help please :) I have a quick question – I was just all ready to go and make this beautiful recipe for a movie night tonight…. but I realize now that I don’t have any chia seeds! Anyone have any suggestions of what I could use to replace this essential ingredient? Thank you so much!

Reply

132 Dan January 31, 2014

Recipe looks great, but I must ask what is/are the advantage(s) of using gluten-free oats (or gluten-free anything, for that matter) if one does not have symptoms of celiac disease? Aside from addressing celiac disease, I see no clinically supported reason to avoid gluten. I’m open to going this route, but I’d like more practical information on this trend. Thanks!

Reply

133 Rebecca February 2, 2014

My husband and kids and getting bored of the current granola bars I make so I want to give these a try! Do you know where to buy (or what brand) sells unsweetened dried cranberries? Thanks!

Reply

134 Lori February 2, 2014

These just didn’t do it for me. Bland and unappetizing. I was so looking forward to them, too.

Reply

135 Maddy Savitt February 3, 2014

These look delicious but I struggle to understand how you can call them sugar free when they use dates? Dates are packed with sugar.

Reply

136 Angela (Oh She Glows) February 3, 2014

Hi Maddy, It means the recipe is free of processed or added sugars, not natural sugars which occur in fruit. Hope this helps!

Reply

137 Krista@DigitalHealthTechnology February 3, 2014

Excellent recipe.. simple and elegant just like any creative dish should be. Great to share!

Reply

138 Mary February 4, 2014

For 10 Bars…

Calories 97 Calories from Fat 28
% Daily Value*
Total Fat 3.1g5%
Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrates 16.1g5%
Dietary Fiber 2.7g11%
Sugars 8.7g
Protein 2.6g
Vitamin A 0% • Vitamin C 1%
Calcium 3% • Iron 7%
Nutrition Grade B-

Reply

139 Sue Connor February 4, 2014

Was wondering if you have nutrition info on these, even if only calories!
THanks! Sue

Reply

140 Katherine February 5, 2014

I so want to make these bars but being a diabetic, dates and raisins are a big NO NO for me. Angela would you have any suggestions as to a replacement for the dates?

Reply

141 Barbara Zona February 6, 2014

Have transitioned to plant based eating. These recipes are wonderful. Thank you

Reply

142 Catherine Todd February 8, 2014

Most dried cranberries sold in the grocery store have a sugar coating. Where do we find ones without?

Reply

143 Jennifer February 8, 2014

I come here often and totally pre ordered the book, can’t wait to have it in the kitchen! I actually had all this stuff in the kitchen and made these today, so easy and delicous. I subbed golden raisins for the cranberries. They firmed up just fine and have a great texture – almond butter on top was fabulous! Plus it will be a great breakfast for my track star son, bonus! Thank you for this wonderful site.

Reply

144 Catherine Todd February 8, 2014

And as Dan said:
“Recipe looks great, but I must ask what is/are the advantage(s) of using gluten-free oats (or gluten-free anything, for that matter) if one does not have symptoms of celiac disease? Aside from addressing celiac disease, I see no clinically supported reason to avoid gluten. I’m open to going this route, but I’d like more practical information on this trend. Thanks!”

Everywhere I look I see “gluten free” so often that I’m starting to think I should avoid gluten too, even though I don’t have celiac disease. I have to avoid dairy, yeast and sugar and processed foods, due to a full body candida yeast infection, but I don’t have celiac disease. Does this mean I can use regular flour with baking soda, for example?

Appreciate any info from anyone. Gracias.

Reply

145 Sunny February 11, 2014

Does anyone know how substitutions are on this? Could I use quinoa and popped amaranth with a fig paste? I need to cook to a specific diet.

Also when I searched out sugar free I was hoping for a binder/additions that weren’t fruit. Any sugar has to be cut back hard.

Reply

146 Yasmine February 11, 2014

Hi Angela – I already have oat flour. How much flour does the 3/4 cup of rolled oats give when ground? Sorry if this is a silly question or if I’ve missed the info in the post, but I want to get the recipe right. :) Thanks!

Reply

147 Anne February 17, 2014

It’s a straight conversion – one cup of oats makes one cup of oat flout.

Reply

148 Joanca February 11, 2014

Hi Angela,
Dates are hard to come by in my neck of the woods. I assume you use them to glue the whole thing together. Any suggestions on substitutes for the dates? Dried plums? Since I don’t like nutbutter in any form, I am really looking forward to try these out.
Thanks
J

Reply

149 Deborah February 12, 2014

I am trying to find a recipe for a bar that mimics one I bought at Costco and devoured the entire box in 2 weeks.

What I’m looking for:
Soft and chewy texture
Use of dates and/or prunes and/or raisins for sweetness
Will hold up to the addition of nuts/seeds/ chocolate chips (The ones I bought were white chocolate macadamia!!!)
No use of nut butters
Can add protein powder

The recipe you share above hits all but the protein powder, and I’m wondering if you’ve tried adding it, and how you would adjust the liquid to accommodate?

Thanks!!

Reply

150 Kirsten February 16, 2014

These are incredible! They are essentially a Lara bar, but cost about 1/4 the price. I lead a healthy cooking club at the middle/high school where I teach, and it was amazing to find a granola bar recipe with no added fat or sugar AND no nuts (we have some allergies) that the kids could make easily and enjoy. Of course, I promptly went home and made a quadruple batch for myself! Thanks– I will be passing this one along to many people! Any idea of weight watcher points (I’d like to share with my mom!)?

Reply

151 Melissa February 16, 2014

Yum! Finally got around to making these! :D I’m a huge fan of your previous Chia Bread recipe (in fact, it’s the first of your recipes that I tried!) So when you posted this back at the beginning of January I was very excited to try a sweet version!

I followed the recipe except I subbed the cranberries for dried blueberries (I just can’t abide cranberries. DX Wish I liked them, but I just don’t) and doubled the cinnamon. Sliced them into 12 and enjoyed one straight out of the oven. It tastes so awesome plain, and it’s also wonderful topped with strawberry jam. Thanks for posting this, I’ll be making this — as well as the original Chia Bread — many many times. :D This’ll especially make a great pre-run or work snack :D

Reply

152 Anne February 17, 2014

This is yummy but I thought it was too soft, more like a stiff date square filling. I keep the leftovers in the freezer and it oddly doesn’t freeze, just perfect out of the freezer for eating. It is also a bit too sweet for me. If I try it again I would add more oats to stiffen and reduce the sweetness. Anne

Reply

153 Sophia February 19, 2014

These are the best bars ever!
I made them a while ago, but I am super excited to make them again :)

Reply

154 Nancy Drake February 19, 2014

A friend just told me about your web site; I had never heard of it before. My daughter has Fibromyalgia, Celiac Disease, and is gluten intolerant. We have been vegetarian, mostly, for many years. I’m looking forward to some new recipes.

Sincerely,

Nancy

Reply

155 Angela (Oh She Glows) February 20, 2014

Welcome Nancy! I hope you enjoy the recipes :)

Reply

156 Shanna Koenigsdorf Ward February 22, 2014

Hi, Angela – This is a fabulous recipe. It is both healthful and versatile. I made some substitutions for ingredients not on hand (ground almonds in place of the chia seeds; diced, dried cherries and apricots in place of the cranberries; dried plums in place of half of the dates). It is so nice that your recipes are easily adaptable. I could pour over your colorful recipes all day; such complex flavor and textural variation in all your dishes. Best, Shanna (from Curls and Carrots)

Reply

157 tinymousebaker February 24, 2014

HI Angela,
I was thinking of using Prunes instead of the dates. Do you recommend soaking them as well?

Thanks!

Reply

158 Michelle February 24, 2014

Made these over the weekend but forgot the chia seeds, they were a bit too doughy but my bad because the seed to flour ratio was off. Will definately make again, but remember the chia seeds :D

Reply

159 TIna M February 26, 2014

HI there, i love how they look and im pumped to try them out but can i use just the natural flavour quick oats without grinding them i just moved and i dont have many appliances yet!

Reply

160 ARose February 26, 2014

I made the recipe to a “T”. I’m not a vegan…I’m not healthy at all. So keep that in mind as I write this..my tastebuds are still primed to salty/sugary foods. I would make this again and adjust somethings to make it more “transitional” for my kids and I. I think it needs a bit more salt, maybe more cranberries. It’s just missing the sweet and salty we’re used too from our normal granola bars. So WHEN I make this again…I’d like to increase those things because it’s SOOO much healthier than what we’re used to (store bought j-u-n-k), that I think that adding more salt and cranberries will get it closer to that flavor to transition my kiddos and I. I can tolerate it as is…but I chase it with milk or banana. lol.

I LOVE THIS RECIPE because I needed something to start with and this is super easy to make. I had sticker shock with the bag of raw pumpkin seeds.

Any other suggestions to make it a bit sweeter/saltier?

Thanks so much.

Reply

161 Patricia March 3, 2014

It’s very hard to find recipes for bars that don’t include peanuts or tree nuts, thank you.

Reply

162 Michael March 3, 2014

These look delicious.. I really have to give this recipe a go! – It’s hard to get a lot of these ingredients down under in Australia – try this website .. I usually shop from there http://naturalfoodsonline.com.au

Reply

163 Lisa Marie March 4, 2014

My fiancé has been struggling with digestive issues for a while and after doctors had no clue after running a million test we have decide to really clean up our diet and cut out sugars and processed foods. These have been such a hit with my fiancé and provide enough substance for him to snack on and be satisfied even though he trains full on as a US Team athlete for whitewater kayaking (he is always hungry!!!). The possibilities are endless with this recipe. Every time I make it (which is a lot because they don’t last long) I change up the recipe. I’ve added nut butters, different types of nuts, and different dried fruit so far. All have been great! My next experiment will be to add some ginger or maybe cayenne for a little bit of heat and digestive helper.

Reply

164 Soo June 5, 2014

Hi do you just do an equal sub for the dates/water when using nut butters? I would love to try it with some soy nut butter. Thanks in advance!

Reply

165 Heidielka March 6, 2014

This is to die for! Just made it, and it smelled so good I couldn’t wait for it too cool before I tried it.
I subbed the sesame seeds for the chia, and half/half of brown rice flour and buckwheat flour for the oats, and it gave it a lively nutty taste.
Definitely becoming a regular snack. Thanks for sharing!

Reply

166 Natalie G March 6, 2014

These bars are so good! I made them a couple days ago, and have a pack of them at work. I eat them when I feel hungry in between meals. I am pregnant, so it is nice to have something really healthy to snack on that tastes so good!

Reply

167 vicky March 8, 2014

Hello,
Thanks for the recipe. Do you know How long these last? Can I eat them all week as my breakfast?

Reply

168 Christa March 9, 2014

Hi Angela,
Do you have the nutritional break down for all your recipes online? I see it for some recipes like the green monster, but am looking at other recipes for instance the Soft & Chewy Sugar-Free Baked Granola Bars? I am wondering about the calories, carbs, protein content, etc as I am looking for high energy, low sugar recipes to give my 12 year old son who is heavy into sports and needs the proper amount of protein, carbs and fat in each of his meals/snacks. I would love to let him try some of these recipes….especially the snack/drinks he can take on the go!

Reply

169 Crystal March 10, 2014

Can you use whole oats instead of grinding into flour?

Reply

170 Liz March 19, 2014

Hello! Do you think I could omit the cranberries?

Reply

171 Jeanette March 21, 2014

Hello

Only recently discovered your site and have already recommended to others. I also just received your book which I have tried a few recipes already. I do have a question for you though! I seem to be putting on weight with this food! Yes I feel great after eating your recipes and do not get a bad stomach feeling as I do with a lot of food – but I was hoping that I might lose weight too without having to watch calories! What has been your experience of switching to your lovely food?

Many thanks!

Reply

172 Theresa March 21, 2014

They are in the oven now! First time trying them! Crossing my fingers……
They look amazing in the photos so my expectations are high ;)

Reply

173 Jess March 26, 2014

I have made these three times so far. Love them

Reply

174 Liz March 27, 2014

I love this recipe! I’ve tried it many times and appreciate how versatile the ingredients are! I’ve substituted pecans for the pumpkin seeds and it was still delicious.
I shared a link to your recipe on my recent blog post: thenutritionedge.wordpress.com/2014/03/27/the-versatility-simplicity-of-nutritious-foods/

Thanks,
Liz Erker, RD

Reply

175 Laura Tuach March 28, 2014

Love the blog and cookbook. Congrats on growing your family! Your recipes are my go-to for healthy snacks for my two year old twins. Can’t thank you enough for all the great recipes. We cook from the cookbook and blog at least 4 times per week.

Laura

Reply

176 gwen March 31, 2014

Has anybody tried taking these traveling? I’m looking for a bar to make and bring with me when I go to cuba in two weeks time. Any ideas whether these will survive the journey?
Thanks
x

Reply

177 Bonnie Frostad April 8, 2014

Hi.. i just made these bars and the inside is quite sticky. is that how it is supposed to be?

Reply

178 Shannon April 13, 2014

This recipe looks great, was wondering if you have the nutritional information on it? Thanks muchly!

Reply

179 Courtney April 14, 2014

I have been making these for an on-the-go breakfast option and they are AMAZING! My husband even requested them again this week! A couple substitution ideas:
–I’ve used orange cranberries, dried cherries, and goji berries…all taste great!
–I’ve added dark chocolate bits (taste great but they are a little more dessert-like)

I have had success both refrigerating and freezing them so those who wonder if they “keep,”…yes they do :)

Reply

180 Melissa April 21, 2014

These look to die for! I can’t eat dates because I get sever migraines from them. Can I replace them with something else? Peanut butter? Almond butter?

Reply

181 Amy Macaulay May 4, 2014

Can I freeze these??? Have you tried that before??

Reply

182 Tesla May 6, 2014

What is the nutritional value in these? Calories?

Reply

183 Melissa May 8, 2014

These look great! Only problem is that I don’t have a 9-inch pan. Do you think they’d be alright in an 8×8 inch pan? Would I need to bake them a little longer?

Thanks!

Reply

184 Ronit May 20, 2014

Hi!
I made these today. Followed the recipe excactly.
The pictures showed then as crunchy but mine came out soft n dough like
What is the intended consistency I
Was hoping for a crunchy one. Please help!

Reply

185 jeannie May 31, 2014

Just made these bars and they are amazing! Yum! Would it be possible to use date paste instead of brown sugar with some of your other protein bar recipes? I have a low tolerance for sugar in general. Love the flavor of date paste. Also, any thoughts about Yacon syrup? It has a very low glycemic index. Dr. Oz recently had a segment about it on his show. Thanks!!

Reply

186 Soo June 5, 2014

Another winner! Just made these with dried Turkish figs (didn’t have any dates). Fantastic healthy snack. My husband keeps coming by and munching on it. Don’t think these will last long. Thanks!! I can’t wait to get your cookbook. I love your recipes and can’t wait to try some more.

Reply

187 Amanda June 6, 2014

Hi Angela,

I was just wondering, you say to freeze “left overs” of the bars…
Does that mean you wouldn’t keep them in the fridge for a while? I was hoping to make then and then give one a day in my husbands lunch kit. How long would they last in the fridge do you think..? Or should I just put a frozen one on his lunch each morning and then it will thaw I guess..?

Love your blog by the way and cookbook! I can’t put it down!!

Reply

188 Angela (Oh She Glows) June 7, 2014

Hi Amanda, Oh you can refrigerate them too – they should last at least a week if not longer in the fridge :)

Reply

189 Dan June 9, 2014

Thanks for this recipe! These bars rock.

I made a few adjustments that I thought were worth mentioning :). I tend to need a lot of protein (and calories), so I added some peanut butter to the date mixture. To loosen the consistency after that addition, I blended in coconut water. To the dry mixture, I added hazelnuts (though I know the bars are supposed to be nut-free), sesame seeds, and a hint of cayenne pepper.

With these additions, the mixture had a bit more volume, so I baked on a 9×13 pan at 325 for probably around 25-27 minutes.

Reply

190 abc June 11, 2014

Can I substitute flax meal for chia seeds?

Thanks

Reply

191 Gai July 10, 2014

This is a great idea which I never thought off. I have been making my own granola bars ,but even the so called healthier ones still have absolute loads of honey .i mean they are nice ,but things that are very sweet give me the munches .these sound better as you can make them as sweet or not as you like .

Reply

192 jessica July 24, 2014

Just now putting these in the dehydrator as I already had it going. looking forward to them.

Reply

193 MamaUtan July 28, 2014

Hi, do you think I could send them to a friend via mail? Or do they need to be in the fridge?
They taste really great! :)

Reply

194 MamaUtan April 15, 2015

I sent them in early August, after having them in the fridge for a week, and they still were tasting great, when my friend received them.

Reply

195 Cristina August 8, 2014

Yum looks so good! Cannot wait to try this recipe this weekend!

Reply

196 name August 13, 2014

Hi. I want to make these delicious granola bars but I don’t want to exceed my calorie intake. Do you how many calories there are in these bars

Reply

197 Meaghan August 18, 2014

Been making these for about a month now & they are my absolute favourite snack thank you so much for sharing :)

Reply

198 Lindsay August 27, 2014

Hi there,

Do you know how many grams of dates 3/4 cups would be?

Reply

199 Stacey Clarke August 27, 2014

Hi Angela! So I finally got around to making these and wanted to warn any of your readers who might attempt to use coconut flour to replace the oat flour: DON’T DO IT! The batter is dry and crumbly and the final product looks like a desert land. I’m sure the original recipe would have turned out great. I just couldn’t help trying out my new coconut flour. But it looks like it’s way too dense for an exact replacement. Maybe half coconut flour and half oat flour? Any suggestions for a bar with full coconut flour?

Reply

200 HANNA August 31, 2014

how much water with those dates?

Reply

201 Debra August 31, 2014
Recipe Rating:

Hi Angela, just made your soft and chewy baked granola bars and really love them. I’m starting a “year of no sugar” after reading Eve Schaub’s book so this was a great recipe for me.

Reply

202 Andrea Burkly @ The Me in Motherhood August 31, 2014
Recipe Rating:

Angela, I love these! What a fantastic, easy, healthy for me and my children. I am especially excited about these because they are nut-butter free, which means that I can pack them for my kids when they need a snack out of the house… almost everywhere we go requires that foods are nut-free.

Thanks!

Reply

203 Marisha Hopkins September 2, 2014

I can,t eat oats, almonds are any gluten. What could I use instead of the oats?

P.S. your recipes are amazzzing

Reply

204 Marisha Hopkins September 2, 2014

oops spelling error before….. I can,t eat oats, almonds or any thing with gluten. What could I use in place of the oats?

Reply

205 Carolina September 7, 2014
Recipe Rating:

Just made these! Super quick and easy :) I’m a college student and bars are definitely my go-to snacks to carry around. However, most store bought ones are full of TONS of sugar and not the best quality ingredients… I just tried these OSG ones and the only thing I wish I would’ve done differently is probably packed my 3/4 cup of dates. I just kind of guestimated the quantity and I think it would’ve been better if I had followed the directions better :)

I kind of want to add some almond butter or something next time so that they feel a little stickier to see how that works out…

Reply

206 Michael September 10, 2014

I’ve been doing my research and yours looks the most appealing. Can’t wait to try them.

I do have a question though. To avoid cross contamination, do you think I should have separate baking pans for Gluten free vs regular? Would that even matter?

Reply

207 Michael September 10, 2014

Hi Angela… I’ve been doing my research and yours looks the most appealing. Can’t wait to try them.

I do have a question though. To avoid cross contamination, do you think I should have separate baking pans for Gluten free vs regular? Would that even matter?

And you recommend freezing to preserve. Would you recommend storing in tupperware at room temperature or tupperware in refrigerator and for how many days?

Reply

208 Bibi @ Veggie Runners September 11, 2014

Hi Angela, I used this recipe as a jumping-off point for some post-race protein bars that I had for after my half marathon last week. I gave you proper credit, of course. (And squealed about how excited I am about your baby, like a loser)
http://www.veggierunners.com/2014/09/11/gingerbread-spiced-protein-granola-bars/

Reply

209 Brenda September 22, 2014

Hi Angela, I saw you on the Steven and Chris show. You were fabulous. I had to subscribe to your website. Love the recipes. Thank you :)

Reply

210 Angela (Oh She Glows) September 26, 2014

Hi Brenda,

So glad you caught the episode. Thanks for checking out my blog!

Reply

211 Lauren September 27, 2014

Hi Angela,
I was wondering if you would be able to help me. I would love to make some homemade granola type bars for my family. One of my children has a peanut and tree nut allergy and I have had trouble finding an uncontaminated source of seeds like those you used in this recipe. What brand are your seeds? Or where do you purchase them?
Thank you!
~Lauren

Reply

212 Kelly September 28, 2014

Hi Angela! Does your recipe call for fresh dates? I bought dried then retread the recipe when I got home. I don’t see fresh dates often in my grocery stores. Thx!!

Reply

213 Cheryl October 8, 2014
Recipe Rating:

Hi Angela,

Thank you for creating this recipe. I absolutely loved them! They are the perfect in-between meal snack and so easy to make. In fact, I recreated it and reviewed it on my website. Looking forward to trying out more of your recipes.

http://whenstrawberrymetkale.com/healthy-fall-spired-granola-bar-recipe-review/#more-241

Reply

214 Holly October 19, 2014
Recipe Rating:

These are delicious! And wonderful for my 3 yr old with nut allergies. Thank you!

Reply

215 Jessica November 2, 2014
Recipe Rating:

Just finished making these and WOW, they are good!

I added mini chocolate chips for fun, came out great.

Thanks for the recipe!

Reply

216 Eliphas November 9, 2014

I love the sound of this recipe but what does it mean when it says “two pieces of parchment paper, one going each way”? It didn’t make sense to me as the pan is square

Reply

217 Angela (Oh She Glows) November 10, 2014

sorry for the confusion! i put one piece going across and another vertically, so all 4 sides are covered with paper

Reply

218 Deidra November 18, 2014

Can I use prunes instead of dates? The recipe looks awesome!

Reply

219 Deidra November 21, 2014

Can I use prunes instead of dates?

Reply

220 Katie December 15, 2014

I’m looking forward to trying these out soon! Do you think it would work to use coconut flour instead of the oats? I’d like to make this recipe paleo friendly if possible. Thanks!

Reply

221 Jim December 23, 2014

Just because the sugar came from dates and rendered down, doesnt mean these are sugar free. To my calculations these bars will have 5-10 grams of sugar per serving.

Reply

222 H Britto January 3, 2015

I have been looking for new healthy sugar free recipes to try and this one looks delicious. I will definitely give this recipe a try. Thanks.

Reply

223 Tonya January 11, 2015
Recipe Rating:

I just made these and proceeded to eat three of them right away! OH MY! Very tasty! If any improvement could be made, I just wish they hardened a bit to be a bit more. I used almond flour because that is what I had and wasn’t able to find gluten free oats at my local grocery store this morning. Would it have hardened more if I had?

As far as the taste, no improvement needed! Very nice. I was able to use my homemade dehydrated cranberries (soaked a bit in apple cider), which made me very happy.

Reply

224 Sharalin January 13, 2015

LOVE these!! Especially that they use dates as the sweetener and don’t have any oil in them:D Thanks for sharing this awesome recipe!! Can’t wait to try more and more variations :D

Reply

225 Jessie January 17, 2015
Recipe Rating:

We call these “Seed Love Bars” around our place, and they are a great way to get my kids to eat a ton of seeds and nuts without a fuss. I’ve made at least 5-6 double batches over the past couple months and they are always a hit. We recently started adding about 2 tablespoons of Enjoy Life mini chocolate chips per batch and that made them even better! ;-) Great, filling snack! Thanks for another amazing recipe, Angela!

Reply

226 Rachel January 18, 2015
Recipe Rating:

I just took these out of the oven. Made a double batch and added some walnut crumbs for extra brain power and a sprinkling of fine shredded unsweetened coconut on top (It’s snowing here right now and the falling snowflakes made me think of adding coconut)! Couldn’t wait ’til they cooled to try them. Perfect amount of sweetness. And they stay together nicely. Can’t wait to let my kiddos try them tomorrow :) Thanks for the recipe! This is the first I’ve tried of yours and based on these results I’ll definitely be trying more :)

Reply

227 Britt Petrovich January 19, 2015
Recipe Rating:

I subbed inca berries for the cherries and added cocoa nibs. Yum! Thank you for another wonderful snack recipe!

Reply

228 Lovey January 22, 2015

This recipe looks amazing and after reading that they also freeze, I’ll certainly be trying. Anything to reduce waste when cooking or baking for one :) but I’m wondering how they’re served once frozen. Cold? Heated? or left out before consumption to thaw?

Reply

229 Molly Campbell January 23, 2015
Recipe Rating:

Just made these; yum! I love how they are not overly sweet, just enough! I happened to have oat flour on-hand, and took a guess that the total volume of flour needed would be slightly less than the volume of rolled oats noted in the recipe. Any advice on how volumes change when converting grains to flours? Thanks!

Reply

230 Amy M January 24, 2015
Recipe Rating:

Today will be the third day I’ve made these. This is one of my go-to snacks during the weekdays. :)
I like them with raisins instead of cranberries. I even made them with sesame seeds once because I didn’t have enough sunflower seeds and they came out just fine!
Thanks Angela! :)

Reply

231 Carla January 30, 2015

These look great. Can’t wait to start making these with several variations in the nuts/seeds! Thanks for all of your wonderful recipes.

Reply

232 Angela February 1, 2015

OH MY Yummy Goodness!! I’ve used dates a few times but I will definitely need explore this further. I’ve tried a few different granola bar type recipes but they usually called for a lot of added sugar so I was dissatisfied. Using dates and oat flour? Genius! These are so moist and delish…I was nomming away as soon as they cooled. I did modify a little because I had more dates than necessary and I wanted to use them up. So I just increased the oat flour, added coconut, flax seen and hemp seed, and took a chance on the consistency. Delicious!

Reply

233 Angela February 1, 2015
Recipe Rating:

OH MY Yummy Goodness!! I’ve used dates a few times but I will definitely need to explore this further. I’ve tried a few different granola bar type recipes but they usually called for a lot of added sugar so I was dissatisfied. Using dates and oat flour? Genius! These are so moist and delish…I was nomming away as soon as they cooled. I did modify a little because I had more dates than necessary and I wanted to use them up. So, in addition to the recipe I just increased the oat flour, added coconut, flax seen and hemp seed, and took a chance on the consistency. Delicious!

Reply

234 Angie February 6, 2015

I love your recipes. I am just starting to get into the vegetarian life style but am having trouble sourcing some ingredients. Where can I buy sugar free granola, chia seeds, raw pumpkin seeds and dried cranberries in Dublin city centre?
Thank so much.

Reply

235 Alyssa February 7, 2015

These sound so delicious! I love all of your “all natural” recipes-so much better than all the store bought granola bars. I just bought a huge tub of deglet noor dates from Costco. Would those work in place of the medjool dates?

Reply

236 Angela February 10, 2015

Oh no! Made these and they just had a very poor texture (not chewy – almost squishy). Seems like there were too many chia seeds or something was off. First of your recipes that I didn’t enjoy. Maybe needed more dates and fewer chia seeds?

Reply

237 Molly February 23, 2015

Can you please tell me the calorie, fiber, protein, and sugar information for each bar?

Reply

238 Stephanie February 25, 2015

The unbaked mixture is so amazing… I could imagine keeping it in the fridge and adding a bit of coconut milk to a half cup or so and warming for a porridge. I’m wondering if Angela (Feb. 10, 2015) used an 8×8? I did, and they are thicker than the 9×9 pics… thinking this will effect the texture. More dates seems that it would contribute to the squishy-ness, Angela.

Reply

239 Allison Adkins March 6, 2015

I made these for my daughter, and she loves them. She has almost completely given up sugar, except for maple syrup and honey, so these were perfect for her. Plus, they keep her from getting “hangry” in the afternoon–a bonus for everybody!! She also loves your carob almond freezer fudge. That’s one of her favorites.

Reply

240 Michael March 8, 2015
Recipe Rating:

Calories always missing from recipes

Reply

241 Kathleen March 13, 2015
Recipe Rating:

I made these bars for a second time yesterday. They are perfect snacks for hiking or an afternoon boost of energy at the office.

Reply

242 Tanya March 15, 2015

I’ve tried these before and absolutely loved them. I want to make them again but was wondering if the recipe would still work if i used whole oats rather than oat flour. What do you think?

Reply

243 Julie partis April 1, 2015

I live in UK, love this recipe, but not sure how much is a cup??

Can you equate it to grams for me please?,

Thanks

Reply

244 Kelly April 11, 2015

Hi, I was wondering if you can just leave them in the fridge, so no baking is done?

Reply

245 Claire April 26, 2015

Hi Angela!
Just wondering if you have ever tried substituting the dates with any other dried fruit? All I have in the pantry now that would be the closest thing to dates is sultanas? Do you think it’d work?!
Thank you!
Claire

Reply

246 Jane April 30, 2015

Hello! These look fabulous! I love cranberries. My problem is that here (Victoria, Australia) all the cranberries are ‘added sugar and vegetable oil’ (urghhh). Occasionally you can find organic ones but the last time I found some they were about AU$18 for about 250grams! So I guess raisins would work ok instead? (But not so enticing!)

Reply

247 Julia @ Rock It Like A Mom May 14, 2015

Love this! Will be trying this recipe this weekend for sure!
I absolutely love how flexible Medjool dates are, I’d put them in EVERYTHING if I could, delicious!
Thanks for sharing:)

Reply

248 Julie June 14, 2015

My daughter (19 mo) LOVES these! I use the dates, oat flour and chia seeds, then whatever seeds and dried fruit I have on hand. They always turn out great. I freeze the cut bars, so that I can pull them out for a quick snack any time. She is on a GF DF diet, and refuses the store-bought bars. This recipe is great!!!

Reply

249 Amy June 18, 2015

I hardly ever comment in recipes I find online, but had to say thanks for this recipe, it’s awesome. I did substitute the cranberries for chopped prunes as that’s what I had in the pantry, but it’s so easy and tasty and my kids love them too!

Reply

250 Jane June 30, 2015
Recipe Rating:

I followed this recipe as closely as i could, only sub was raisins for cranberries but the final texture was very weird. So much so my normally tolerant and enthusiastic family would not eat them! I am trying to, so as not to waste, but they have a very strange rubbery texture which is presumably from the chia seeds. Now I like chia, can cope with the slime factor in puddings tho many people can’t, but this was just too much oddness! I did think it was a lot of chia when i added them, but i was trying to stick to recipe exactly (i am a natural improviser). So I’m not trying to be mean, honestly, but they just didn’t work for us!

Reply

251 Alex August 15, 2015
Recipe Rating:

These were great! I do not have a sweet tooth in the slightest, so I really struggle to find mid-morning snacks that are healthy but aren’t super sweet (apart from nuts etc.). These were great! I added linseed, goji berries, some desiccated coconut and mixed the vanilla with coconut essence (I really love coconut).

Thank you for the recipe – the dates with water as a binder/for moisture is a great idea!

Reply

252 Sam August 16, 2015

Do you have to use chia seeds? They’re kind of pricey as far as I’ve noticed >.<

Reply

253 Sam August 18, 2015

I’m going to use flaxseed instead of chia seeds (due to cost) but I was wondering how to prepare it before mixing it in? Am I supposed to grind them up and soak them in water or just throw em in whole? Doesn’t half a cup seem like a lot? Any help would be so much appreciated, I want to make these asap! ^-^

Reply

254 Syl November 2, 2015

I just made these, but put half of the chia seeds and used flax seeds for the rest and they are delicious! I hate when granola bars are over-sweetened with honey, and these have just the right amount of sweetness for that afternoon snack fix. Will definitely be making these again and might try to sub half the date paste with pumpkin purée!

Reply

255 Tanya January 19, 2016

Can’t wait to try!

Reply

256 Tanya March 2, 2016

Can you post the total sugar count . Thanks TC

Reply

257 Angela Liddon March 25, 2016

Hi Tanya, I haven’t calculated the total sugar count myself, but if you go to NutritionData.com and plug in the recipe information, you should be able to quickly find out what you need to know! :)

Reply

258 Colleen McCormack May 10, 2016

Hi Angela!

Do you by any chance know the nutrition information for these bars? Also, if I chose not to freeze the leftovers, would you recommend dry storage or refrigeration? Thank you!

Reply

259 Sandy May 10, 2016

I want to first say that I love your recipes…they are amazing. The cauliflower white sauce caught my eye and I noticed when I clicked on the recipe that there was an add for Cabelas….really? Cabelas…that big hunting store? I just didn’t understand why you would want to allow them to advertise on your site.

Reply

260 Angela May 13, 2016

Just finished another batch of these amazing granola bars. I’ve tried several recipes and while there are tons that are pretty tasty, some are just too “sticky”. But the dates really hold this one together. I LOVE LOVE LOVE this recipe. I have to stop myself from eating the whole tray myself.

Reply

261 Oliviah June 10, 2016

Hey Angela :-)) your recipes are absolutely inspiring and are changing my life one meal at a time!
I am so indescribably grateful for your culinary genius and willingness to share such goodness!
You’re an amazing, inspiration woman, thank you for these recipes, especially this one!

Just quickly, if freezing these, what do you do to thaw them out?
Thanks xo

Reply

262 Angela Liddon June 10, 2016

Hi Oliviah, thank you so much for the lovely heartfelt comment! :) Letting them thaw out on the counter for a few minutes should do the trick.

Reply

263 Kinga September 3, 2016

Hey, I was wondering if it would be ok for me to swap the cranberries for raisins or blueberries. Do you think that these bars would still taste as good?

Reply

264 Angela Liddon September 14, 2016

Hi there, I can’t see why not! I know a few people have subbed in raisins and really enjoyed the results. If you try either swap, I’d love to hear how you like it! I think using different dried fruit could add a great twist to the recipe.

Reply

265 Eszter September 11, 2016
Recipe Rating:

Turned out excellent! I was very excited to find a nut free granola bar recipe for my Preschooler. The only problem is, she said it’s too “seedy” (she’s not a fan of the chia seed texture). I may have to experiment using a flour instead of the seeds.

Reply

266 Ariel September 26, 2016

These look so good Angela! i cannot wait to try them out! Quick question do you happen to know the nutritional content of these yummy bars? I want to maje them for me and my hubbie because they would be a great snack for his lunch and he is a body builder and needs to track his food.

Thanks for all your amazing recipes :):)

Reply

267 Angela Liddon September 27, 2016

Hey Ariel, I’m sorry, I don’t know the nutritional data offhand! But, if you head over to a free online tool like nutritiondata.com or caloriecount.com, or even an app like MyFitnessPal, and plug in the recipe info, you should be able to get it all calculated out for you fairly easily. I hope this helps!

Reply

268 Terry Arroyo October 21, 2016

Could you tell me how many calories these granola bars are ? I am currently on Weight Watchers and would like to add some vegan recipes in my day.
Thank you.
They look delicious !!!

Reply

269 Angela Liddon November 1, 2016

Hi Terry, I haven’t calculated the calories for these myself, but if you head over to a free online tool like caloriecount.com or nutritiondata.com and plug in the recipe info, you should be able to find out the nutritional info you’re looking for fairly quickly. Hope this helps!!

Reply

270 haripriya November 1, 2016

Hello Angela,i want to know if i can try this recipe with a rectangular baking dish(8 X 12 inch) as i don’t have an 8 x 8,also i would be thankful if u can throw some light on the quantity of ingredients to be slashed for a 7 inch pan in case the 8 X 12 is not suitable.

Reply

271 Linda Bavuso November 17, 2016

Please send my newsletter. Thank you.

Reply

Leave a Comment

Previous post:

Next post: