Recipe 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 see smallish chunks of dates and almonds.
  • 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!

Recipe Photos

Nutrition Facts

Nutritional score: 78 out of 100
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is low in Calories.
  • This recipe is a good source of Protein, and Vitamin E.
  • This recipe is a noteworthy source of Dietary Fiber, Iron, Riboflavin, and Vitamin B6.

Amounts per 64 g (2 oz) suggested serving

NameAmount% Daily
Calories 279 11 %
Protein 7 g 12 %
Fat 17 g 21 %
Carbohydrates 30 g 9 %
Dietary Fiber 6 g 19 %
Sugars 16 g
Calcium 87 mg 9 %
Iron 1.8 mg 14 %
Sodium 7 mg
Source: The Rawtarian, USDA

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Comments and Reviews

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11 votes
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phew, that's a relief, since sprouting consumed a lot of energy (I only have an oven to use for dehydrating). Plus, I had to wait three long days to try out this delicious recipe :P
And yes, they are sticking together alright.

Lots of praises from my sister, as well ;)

11 votes
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Lol, wow, you are patient Tara. Glad you and your sis like! :)

I didn't have a dehydrator for a long time. I bought my Vitamix blender first. Dehydrator came later I think.

9 votes
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Yummy! I recently made a batch of home made Lara bars and they were amazing. I felt the same way, "I should really make them more often." Thanks for the recipe!

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My pleasure Heather

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Yum!!! I made a batch today minus raisins. How long will these keep? It does make a lot. Do you think some could be frozen? Thanks for the recipe. This is exactly what I needed!

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Did you dehydrate them? I used some as "granola bars" and I broke the some of the leftover bits into "granola" and served with fresh berries and cashew milk like a fancy breakfast cereal. Soo good!

You could probably freeze them, I don't see why not. (But in my house we ate them all really fast!)

I do recommend dehydrating them. For this recipe the flavours are better when they are dried out.

11 votes
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Thank you! I did not dehydrate them. I love the chewy consistency. And they do appear to be getting consumed rather quickly.

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Glad you like them as is, too, Natalie :)

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These look fabulous! Do you think I could substitute buckwheat groats? I never seem to see oat groats in any of my health food stores (although I must admit, I haven't exactly tried that hard to find them)

Thanks Laura-Jane!

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hello, these are soooooooo very yummy i cant stop eating them if you haven"t tried making them yet please give them ago you wont put them down . thank you your site is fab . thanks Deb.

31 votes
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Lol Debra - your comment cracks me up. In a good way!

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I live in the middle of nowhere (small country town in Canada) and my HFS has them, so do try looking. :) Ask the owners.

You can probably omit them (try substituting more crushed almonds instead), but the oat groats have an amazing crunch and texture and the recipe won't be AS good without them.

Nonetheless, it'll still work without em as long as you substitute another nut for them.

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Hi Laura-Jane, I googled for a recipe for Raw Granola Bars and yours was at the top of the list. I'm confused that both you and Casey are referring to "Oat Groats" since I don't see any listed in the ingredients for your granola bars. I see 1/2 cup buckwheat groats. What am I missing here? Thanks, Jason

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What are you missing, Jason? How about an organized blog owner? Lol

Oops, it is my mistake. I always get confused between oat groats and buckwheat groats, which is probably why I wrote about them interchangeably without meaning to.

Buckwheat groats look like little tiny 3D lanterns. They are very crunchy and hard.
Oat groats look a lot like rice, long and skinny.

This recipe definitely calls for buckwheat groats, so I will edit the recipe to remove mention of oats.

Thanks for keeping me honest :)

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