Overview

These simple raw granola bars taste amazing. There are a number of ingredients in this one, but it's not difficult to make as long as you have all of the ingredients on hand and a food processor in your kitchen.

Ingredients

Nutrition Facts

Directions

  • 1. Process almonds, dates and water. You don't need them to be totally processed, just process well enough--similar to how you'd process to make a raw pie crust. You should smallish chunks of dates and raisins.
  • 2. Transfer almond/date/water mixture into a big mixing bowl.
  • 3. Add everything else to the big mixing bowl and just mix with a spoon or even your hands.
  • 4. Spread granola bars into two glass dishes. (This is a big recipe, so you'll probably want to put it into two separate dishes or else it'll be really thick in one dish.)
  • 5. These raw granola bars can be eaten as is--undehydrated (taste more like brownies then) or you can cut and dehydrate these raw granola bars to make a more traditional crunchy granola bar. Perhaps leave one dish moist and dehydrate the other! Best of both worlds :)

The Rawtarian's Thoughts

By The Rawtarian

Raw granola bars are so tasty. I should really make them more often!

Sorry for posting a raw granola bar recipe that calls for so many ingredients, I realize that it goes against my "totally simple" rule... But I just made this recipe up and the flavor is so nice so I wanted to share these raw granola bars with you all!

Plus, it is actually pretty easy once you get past the first food processing bit.

This raw granola bar recipe would actually make a perfect pie crust or raw cake base as well. It's got the standard raw goody texture. :) But the flavor is really unique--in a good way!

Nutrition Overview

B+grade
  • This recipe is very low in Sodium.
  • This recipe is low in Calories.
  • This recipe is a good source of Protein, Dietary Fiber, and Riboflavin.
  • This recipe is a noteworthy source of Calcium, Iron, and Vitamin B6.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

180 votes
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I made this without dehydrating and it was ah-mazing, however a bit messy! I don't have a dehydrator, but was wondering if you had any idea how one might dehydrate them in the oven??

158 votes
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I would like to try this recipe, however , are all the enzyme inhibitors released from the almonds if only soaked for an hour?

Posted from The Rawtarian's Raw Recipes App

157 votes
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Hi Christi, You can soak for longer if you are concerned about the enzyme inhibitors

All

4 votes
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These look great. I have started leaving oil out of my granolas and they still come out great and crunchy. You can save some calories that way.

4 votes
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Good to know! :)

35 votes
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I've made this recipe lots of times as is, but I've also really enjoyed how fantastically flexible it is too! I've experimented with adding in mashed bananas, craisins, diced dried apricots, dried cherries, dried apple pieces, and my fave: cacao nibs! The recipe is sweet enough to balance out the cacao nib bitter and leave an awesome chocolatey crunch.
Today I've made cherry apricot dark chocolate version of these!
I don't dehydrate these very long in an effort to add a wee bit of moisture to my diet, but then they easily freeze for longer shelf life and thaw for breakfast on the go!
Thanks rawitarian for this great recipe and always having such a wonderful go to site!

28 votes
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Great ideas, Kelly, Thank you for sharing. Cherry, apricot, chocolate... yum!

41 votes
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You mentioned using two glass dishes - how big are they?

43 votes
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My dishes are about 8 inches by 8 inches :)

62 votes
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Thanks, this has been a great base recipe for me to play with. I soak the dates and then use the date water instead of honey. I totally sprout every nut and seed, which takes a few days but I like that, I use the tahini and coconut oil, love that! Cinnamon and vanilla, too. I also add on top of flax and coconut, hemp shells and chia seeds. Just a power house of health this is!! I have intentions to dehydrate this, but already after my second batch all the dough gets eaten up too quick. My very young children love this, too. Thanks for your great recipes, I look forward to trying more. I

58 votes
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Jaclyn, you sound super creative! Awesome that your children are fans, too! :)

56 votes
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the groat does not need soaking??

55 votes
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Correct Cath

54 votes
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Thanks for your reply. My buckwheat groat had plenty of weirdo flies in it, so need to restock lol

58 votes
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Sounds like a good time to restock then!

62 votes
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How long do you keep it in the dehydrator? in what temperature? Thanks!

63 votes
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About 7 hrs at 110

60 votes
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If I dehydrate them how should I store them and for how long. I'm taking a 6 week road trip and am looking for food to take with me.

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