A delicious, wholesome treat for both children and adults. Made with honey, oats, hazelnuts, almonds and walnuts, these beautifully crisp bars are wonderfully satisfying, naturally sweet and packed with flavour. Perfect for breakfast, a mid-morning pick-me-up or an afternoon snack, they are just as welcome in a lunch box as they are alongside a cup of coffee or tea. Easy to make and wonderfully versatile, they are the kind of homemade treat you’ll want to keep within reach at all times.
The children adore them, the grown-ups can’t resist them, and everyone seems to reach for just one more. Because there is always a good time for something delicious!
My Favourite Nut Bars
A delicious, wholesome treat for both children and adults. Made with honey, oats, hazelnuts, almonds and walnuts, these beautifully crisp bars are wonderfully satisfying, naturally sweet and packed with flavour.
Ingredients
- 80 grams raw almonds
- 60 grams raw hazelnuts
- 100 grams dried dates
- 100 grams oat flakes
- 45 grams dried coconut
- 40 grams soft brown sugar
- 50 grams maple syrup or honey
- 60 ml olive oil
- 40 grams water
- 1 tsp salt
- 1 tsp vanilla or ½ teaspoon cinnamon
- 100 grams chocolate chips
- 50 grams pumpkin seeds
- 30 grams ground flaxseed
Instructions
- Preheat the oven to 175°C, fan. Spread the almonds and hazelnuts on a shallow baking tray. Bake for 12-15 minutes. When cooled slightly, peel the hazelnuts (as much as possible). Chop almonds and hazelnuts coarsely.
- Lower the oven temperature to 160°C fan.
- Remove the pits from the dates and place them in a bowl. Cover with hot water and set aside for 5 minutes.
- Place the soaked dates, 40 g of their water, brown sugar, maple syrup, olive oil, water, and salt in a small blender. Blend well until the ingredients resemble thick jam.
- In a large bowl, combine the oats, almonds, hazelnuts, coconut, vanilla or cinnamon, chocolate chips, pumpkin seeds, and flaxseed. Add the date “jam” and mix well until all ingredients are moistened.
- Transfer the mixture to a square baking pan (22 x 22 cm) lined with parchment paper. Press the mixture down firmly so that it sticks together and spreads evenly.
- Bake at 160°C for 25-35 minutes, until golden brown. Leave the mixture to cool completely in the baking pan. To make it easier to cut, transfer it to the refrigerator to chill thoroughly.
- Using a sharp knife, cut into rectangular or square bars.
- Store the bars in the refrigerator in a container with a lid.
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