Recipes > Moist & Chewy Granola Bars

Moist & Chewy Granola Bars


Dates, almond butter, maple syrup, oats and almonds are the base for these delicious gluten-free granola bars. They can then be flavored with any number of ingredients — from cranberries, figs and chocolate to a pinch or two of fleur de sel — for that salty/sweet combination.
  • Serves: 18 to 24
  • Active Time: 15 mins
  • Total Time: 30 mins
  • Views: 36,111
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Gathering Your Mise en Place

Gathering Your Mise en Place
  • 1 cup pitted dates*
  • 1/4 cup liquid sweetener (such as maple syrup or agave)**
  • 1/4 cup almond butter
  • 1 1/2 cups rolled oats
  • 1 cup roasted almonds, roughly chopped
  • 1/2 tsp fleur de sel, or to taste
  • 1/4 cup dark chocolate (either chips or discs, roughly chopped)
  • 1/4 cup dried cranberries, or to taste
  • 1/4 dried figs, chopped


*Note: If the dates do not feel quite moist and sticky, soak them for approximately 10 minutes in hot water to soften. Drain before using.

**Depending on how sweet you like your food, you may want to half or adjust the amount of sweetener used.

If you want to make this recipe gluten-free, be sure to buy gluten-free oats. Also note that the oats can be used raw or, if desired, toasted slightly. To toast, place them in a baking pan in a preheated 350°F oven and toast for 10 to 15 minutes or just until they turn a light golden brown.

Feel free to adjust the amounts of chocolate, cranberries and figs and/or substitute them with any other ingredient that you may prefer. A few other ideas would be cacao nibs, hemp seeds or pistachio nuts, but the options are endless.

You can use another quality of salt, but do not use table salt as it will not lend the same delicate salt flavor that fleur de sel will add.

Step 2: Mixing & Shaping the Granola Bars

Mixing & Shaping the Granola Bars


Place the dates in the bowl of a food processor fitted with the metal blade and process until only small bits remain. They should have a dough-like consistency when done.

Place the dates, liquid sweetener and almond butter in a medium bowl, stirring to blend. Add the rolled oats and almonds, mixing well to combine. When blended, add the chocolate, cranberries, figs and salt, mixing vigorously to blend completely.

Line an 8- x 8-inch baking dish or a casserole with parchment paper or plastic wrap. Spoon the mixture into the prepared dish and use your fingers to press it down to make an even layer. You may find this easier to do if your hands are just slightly wet.

Cover the mixture with plastic wrap and place into the freezer for at least 15 minutes to harden. Once the mixture is very firm to the touch, remove it from the dish and cut into serving-sized portions. Store, airtight, at room temperature or wrap the pieces, individually in plastic wrap, and store, frozen.

These granola bars are a great snack on the run or if you are going for an extended workout, such as a long bike ride.

Chef's Notes

For a granola bar with a bit more of a crunch, either dehydrate or bake the granola mixture in the oven for 10 to 15 minutes. Let cool completely before slicing.


  • Divina C
    Divina C
    Can I use honey instead of agave nectar/maple syrup? Is there a more affordable substitute for almond butter? What temperature should I bake the bars at? Thank you.
  • Dawn T
    Dawn T
    Indeed, if you prefer, you could use honey instead of agave or maple syrup. As for a cheaper replacement for the almond butter, you could use peanut butter instead (I did by mistake once and they were still delicious). As for baking temperature, they bars are not baked, they are meant to be raw and chewy. That being said, you could dehydrate them or bake them in a low oven -- but the final result will not be the same. Personally, I (and most people I talk to) prefer them raw. Hope that helps. Cheers!
  • Chrystal S
    Chrystal S
    I hate almonds and raisins, yet all homemade recipes seem to have them. Can I replace them with something else?
  • Kirk B
    Kirk B
    Hi Chrystal and thanks for your question. Indeed, feel free to try other nuts/ingredients. We like using pecans! All the best and happy baking! Chef Kirk
  • Alon D
    Alon D
    These were falling apart when I tried to cut them up after taking them out of the freezer. Could I have made the layer too thin?
  • Lauren L
    Lauren L
    Hi Alon. If they are too thin, they will have a harder time holding together. Try a smaller pan to achieve a thicker bar. Also, be sure that you really press the mixture firmly into the pan. If the mixture feels dry, you can add a little extra nut butter and sweetener and also soak your dates so they add moisture. Good luck! Lauren
  • Alisa L
    Alisa L
    These came out wonderfully. I plan to keep a batch in the freezer at all times so I never have to buy inferior store bought ones. I carried two with me all day and they held up really well even in the heat. No crumbling!
  • Patricia D
    Patricia D
    I made these yesterday to have on hand as a snack for the family. They are delicious! Even my seventeen-year-old daughter (who is leery of anything even remotely healthy) liked them and asked for more.
  • Rosemary L
    Rosemary L
    Oats aren't gluten free?
  • Eric W Rouxbe Staff
    Eric W
    Hi Rosemary, while oats are naturally gluten-free, they often come in contact with gluten-containing grains during their journey to your kitchen. Therefore, for people who wish to avoid gluten consumption, it is recommended to purchase oats that are certified as gluten-free. ~Eric

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