No Bake Breakfast Bars with Cranberries and Seeds

Course: Breakfast

Cuisine: Vegan

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: bars

Calories: 249kcal

Author: The Greedy Vegan

These delicious no-bake breakfast bars are packed with vital nutrients. They are sweetened with dates which also give them their beautiful fudgy texture.

Print Recipe

Metric - US Customary

Ingredients

For the bars:

300 g tightly packed pitted dates*
125 ml water*
50 g coconut oil
125 g peanut butter
175 g rolled oats
100 g ground walnuts
35 g roughly chopped walnuts
20 g sunflower seeds
20 g pumpkin seeds
30 g cranberries
1 teaspoon vanilla essence or 2 scraped vanilla beans
1 teaspoon cinnamon
⅛ teaspoon salt

For the topping:

8 whole walnuts
2 tablespoon cranberries
1 tablespoon pumpkin seeds

Instructions

Process the dates and water in a blender or food processor until smooth. Add the date paste with the coconut oil and peanut butter to a saucepan and heat gently to melt the oil and the peanut butter. Stir until evenly combined.
300 g tightly packed pitted dates*, 125 ml water*, 50 g coconut oil, 125 g peanut butter
Add the paste to the dry ingredients and add the vanilla, salt and cardamom. Mix everything by hand or use a hand mixer with dough hook attachments.
175 g rolled oats, 100 g ground walnuts, 35 g roughly chopped walnuts, 20 g sunflower seeds, 20 g pumpkin seeds, 30 g cranberries, 1 teaspoon vanilla essence or 2 scraped vanilla beans, 1 teaspoon cinnamon, ⅛ teaspoon salt
Once it is evenly combined press the mixture into a square form of 20*20cm (8*8inch) that is lined with baking paper. Make sure to press the mass down as hard as you can. If it is too loose, there will be air trapped in the mixture, and that will make your bars crumble once you cut them. I lay a piece of baking paper on top of it because it makes it easier to even the surface out.
If you choose to make them look a little bit fancier, then scatter the topping over the evened out mixture and press the nuts and seeds into the surface. Cover with baking paper and store in the fridge for a few hours, best overnight.
8 whole walnuts, 2 tablespoon cranberries, 1 tablespoon pumpkin seeds

Notes

* The amount of water and dates used in this recipe equals 2 cups ready-made date paste.

** Calories are calculated with the optional topping.

Nutrition