Almond Date Breakfast Bars from the Smitten Kitchen
February 25, 2013Article
I’m always on the hunt for a good granola bar recipe! When I saw this one in my new Smitten Kitchen cookbook, I knew I had to try it. With just the right amount of sweetness, they are chock-full of healthy ingredients. Delicious, hearty and wholesome!
Almond Date Breakfast Bars (The Smitten Kitchen Cookbook by Deb Perelman)
1 cup chopped dried pitted dates
1 1/4 cups quick rolled oats
3 tablespoons whole wheat flour
1/3 cup wheat germ
1/2 cup thinly sliced almonds
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup almond butter
1/4 cup olive oil
1/4 cup honey
1/4 teaspoon freshly grated orange zest
1/4 teaspoon almond extract
Preheat oven to 350 degrees. Line an 8x8x2-inch pan with parchment paper, then line again in the opposite direction to create a parchment “sling” which will make it easier to remove the bars from the pan.
Stir together the dates, oats, flour, wheat germ, almonds, salt, and cinnamon in the bottom of a large bowl. In a separate bowl, whisk together the almond butter, olive oil, honey, orange zest, and almond extract until smooth. Pour the wet ingredients over the dry ingredients and stir until well combined and the dry ingredients are evenly coated. Spread the batter into the prepared pan, pressing firmly into the bottom and sides of the pan.
Bake the bars for 20 to 25 minutes, until they are brown around the edges. Cool in the pan on a rack, then after 20 minutes remove the bars using the parchment “sling.” Once they are cool, use a serrated knife to cut the bars into squares.