Ingredients
Directions
Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
Spread almonds, pecans, walnuts, pepitas, sunflower seeds, flaxseeds, and sesame seeds out evenly on the baking sheet. Bake for 15 minutes, tossing every 5 minutes (twice during baking) for even baking.
Add flax meal, water, dates, lemon juice, and optional salt to a food processor. Blend until well combined. Transfer to a bowl and set aside.
Once the nut mixture is finished roasting, let cool slightly before adding to the food processor. Pulse several times until coarsely chopped. Leave the oven on at 300 degrees F and set aside the parchment-lined baking sheet.
Transfer the nut and seed mixture to the flax and date mixture. Stir to combine.
Fold in the cranberries.
Line an 8x8” baking dish with parchment paper. Press the mixture into the baking dish so that it presses up against all sides and edges.
Bake for 20 minutes, until the bars are golden brown.
Remove from the oven and let cool for 15 minutes before removing the bars by lifting the parchment paper onto a cutting board.
Cut into 4x2” bars. Place breakfast bars on the parchment-lined baking sheet, baking for an additional 15 minutes.
Chef’s Notes
Substitutions
In place of cranberries, use any unsweetened and unsulfured dried fruit of choice, like raisins, dried apricots, or goji berries.
Use chia seeds in place of flax meal.
Nut-Free
Substitute more pumpkin and sunflower seeds for the almonds, pecans, and walnuts.
Prep Ahead
Roast the nuts ahead of time and store them in an airtight container in the refrigerator for up to four weeks before making the granola bars.
Storage
Store breakfast bar leftovers in an airtight container in the refrigerator for up to one month or in the freezer for up to three months.
8 servings
63g
- Amount per serving
- Calories255
- % Daily Value *
- Total Fat 19g25%
- Saturated Fat 1.8g9%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 2mg1%
- Total Carbohydrate 20g8%
- Dietary Fiber 5g18%
- Total Sugars 13g
- Includes 0g Added Sugars0%
- Protein 6g
- Calcium 51mg4%
- Iron 1.5mg9%
- Potassium 290mg7%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
Spread almonds, pecans, walnuts, pepitas, sunflower seeds, flaxseeds, and sesame seeds out evenly on the baking sheet. Bake for 15 minutes, tossing every 5 minutes (twice during baking) for even baking.
Add flax meal, water, dates, lemon juice, and optional salt to a food processor. Blend until well combined. Transfer to a bowl and set aside.
Once the nut mixture is finished roasting, let cool slightly before adding to the food processor. Pulse several times until coarsely chopped. Leave the oven on at 300 degrees F and set aside the parchment-lined baking sheet.
Transfer the nut and seed mixture to the flax and date mixture. Stir to combine.
Fold in the cranberries.
Line an 8x8” baking dish with parchment paper. Press the mixture into the baking dish so that it presses up against all sides and edges.
Bake for 20 minutes, until the bars are golden brown.
Remove from the oven and let cool for 15 minutes before removing the bars by lifting the parchment paper onto a cutting board.
Cut into 4x2” bars. Place breakfast bars on the parchment-lined baking sheet, baking for an additional 15 minutes.