Ingredients

The following ingredients have 4 Servings
  • 2 and 3/4 cups old fashioned oats, (divided use)
  • 1 cup (140g) Deglet Noor dates (pitted Note 1)
  • 1/3 cup (91g) roasted and salted almond butter (Note 2)
  • 1/2 cup (157g) pure maple syrup (Note 3)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons white chocolate chips
  • 1 teaspoon coconut oil
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 1-2 teaspoons milk ((plant-based milk works great here))

Instruction

  • PREP: Line an 8x8 pan with parchment paper or foil, leaving an overhang for easy removal.
  • BLEND OATS: In a high-powered blender, blend 1 cup (105g) of the old-fashioned oats until they resemble flour -- a fine powder. If needed, stir and re-blend to break up larger chunks of oats -- it should look like flour. Now pour all of the blended oats into a large sturdy bowl or a bowl attached to a stand mixer.
  • BLEND DATES: See Note 1. Ensure dates are pitted. (Sometimes dates labeled pitted still have a pit that sneaks in!) Using a sharp serrated knife, coarsely chop the dates. Add chopped dates to the blender and blend until a thick paste forms. This takes some patience; you will likely need to scrape down edges and stir a few times in between blending. Once fully blended to a paste, use a spatula to scrape all of this mixture out into the bowl with the oats. It's thick and sticky!
  • ADD REMAINING INGREDIENTS: To the bowl with the blended oats and dates, add the almond butter, maple syrup, vanilla extract, salt, cinnamon and the remaining 1-3/4 cups (178g) old fashioned oats.
  • BEAT: Using a hand mixer (or paddle attachment on a stand mixer), beat until well combined and ingredients are incorporated. The mixture is a bit wet, but it does set up a bit in the fridge.
  • CHILL: Use a spatula to scrape out all of the mixture from the bowl into the prepared 8x8 pan. Firmly press the granola bar mixture evenly into the pan. Cover and place in the fridge to chill and set up for at least 1 hour.
  • GLAZE: Combine the white chocolate chips and the coconut oil (measure oil when it is melted). Microwave the mixture in 15-second bursts, stirring in between each burst for 10-15 seconds until completely smooth. Stir in the vanilla extract, powdered sugar, and milk. Stir until a thick frosting has formed and transfer to a small plastic bag. Cut off the tip and drizzle all over the bars. Return to the fridge (covered) until the glaze hardens, about 20 more minutes.
  • ENJOY: Using the parchment or foil overhang, remove bars to a cutting board. Use a sharp knife to cut into bars. Wrap each bar individually and store in an airtight container in the fridge.