I was looking for the perfect granola bar recipe, minimizing refined carbs (flour, sugar, and binders) and costs.
Mechanic
The binding ratio is dates : oats : nuts at 1:2.5:1 by weight, held together with nut butter and maple syrup. Mashed banana adds adhesion. The mixture sets in the fridge without baking; a short bake firms the bars further if you prefer less chew.
Ingredients
- 100 g dates, pitted and mashed
- 250 g rolled oats, toasted
- 100 g mixed nuts, chopped and toasted
- 77 g maple syrup
- 25 g nut butter (almond or peanut)
- 50 g banana, mashed
- spices to taste (cinnamon, cardamom)
Method
Toast oats in a dry pan or at 175°C (350°F) for 10–12 minutes, stirring once, until lightly golden. Cool. Toast nuts separately until fragrant. Cool and chop.
Mash dates until smooth. Combine with maple syrup, nut butter, and banana. Mix until uniform.
Add oats, nuts, and spices. Mix well; the mixture should hold when pressed.
Press firmly into a lined 20×20 cm pan. Refrigerate at least 2 hours before slicing.
To serve
Cut into bars. Keep refrigerated; they soften at room temperature.
Notes
- More banana may improve binding.
- More dates makes chewier bars; more syrup makes them softer.
- Toasting the oats is essential for flavour; don’t skip it.