Ingredients
Scale
- 1 cup (~120g) dates, pitted and chopped*
- 1/4 cup creamy almond butter
- 1/4 cup honey**
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves
- 1 cup quick oats***
- 1 cup crispy rice cereal
Instructions
- Line an 8×8 baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Add dates to the bowl of a food processor and process until they are completely broken down and form a smooth paste*. Add almond butter, honey, and spices, and process for a few more seconds until everything is well combined.
- Transfer date mixture to a large bowl and stir in the oats. When oats are well incorporated, add the cereal, being careful to avoid crushing it.
- Transfer the mixture into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down firmly and evenly. Cover pan with a sheet of foil and place into the freezer to set, at least 15 minutes.
- When mixture has set, remove from pan using the foil overhang, and use a sharp knife to cut into individual bars. Bars are best when stored in the fridge.
Notes
* If your dates are not moist, soak them in warm water for ~10 minutes to soften them up. Be sure to drain and pat them dry prior to processing.
** Sub out the honey for brown rice syrup if you want these to be vegan. I wouldn’t use maple syrup of agave because it may not be thick enough to get these to stick together.
*** This recipe requires the use of quick oats or the bars may not stick together properly. If you don’t have quick oats, just pulse regular oats in your food processor until they break down slightly. Also, make sure you use certified gluten-free oats if you need these to be gluten-free.
- Prep Time: 5 mins