Equipment
Ingredients
Dry Base
- 150 g rolled oats
- 100 g mixed nuts, roughly chopped
- 50 g mixed seeds
- 50 g dried cranberries, roughly chopped
Binder
- 120 g medjool dates, pitted
- 125 g creamy peanut butter
- 80 g honey
- 5 ml vanilla extract
- 2 g fine sea salt
Nutrition (per serving)
Method
Line a 20x20cm square baking pan with parchment paper, leaving an overhang on two opposite sides to allow for easy removal later.
Preheat the oven to 175°C (350°F).
Spread the rolled oats and chopped mixed nuts in an even layer on a baking sheet. Toast in the oven for 10 minutes, stirring halfway through, until aromatic and lightly golden. Set aside to cool slightly.
Place the pitted dates in a food processor and pulse until they form a rough, sticky dough that clumps together into a ball.
In a small saucepan over low heat, gently warm the peanut butter and honey, stirring continuously until melted and fully combined. Remove from heat and stir in the vanilla extract and salt.
In a large mixing bowl, combine the toasted oats, nuts, mixed seeds, chopped dried cranberries, and processed date paste. Pour the warm peanut butter mixture over the top and thoroughly combine. Break up the date paste with a spatula or your hands so it distributes evenly.
Transfer the mixture to the prepared baking pan. Press down exceptionally firmly using the back of a measuring cup or an extra piece of parchment paper to pack the bars tightly.
Cover the pan and chill in the refrigerator for at least 2 hours to allow the binder to solidify and set the bars.
Use the parchment paper overhang to lift the set mixture out of the pan. Transfer to a cutting board and use a sharp knife to slice into 12 even rectangular bars.
Chef's Notes
- Toasting the oats and nuts before mixing is highly recommended; it entirely transforms the flavor profile by removing the raw starchiness of the oats and bringing out the essential oils in the nuts.
- If your medjool dates are hard or crystallised, soak them in hot water for 10 minutes, then drain thoroughly before blending. This restores the moisture necessary for a sticky, effective binder.
- The compression step is critical for no-bake bars. If you think you have pressed them down enough, press them again. Air pockets lead to crumbling.
- For variations, try folding in a handful of dark chocolate chips or toasted coconut flakes once the mixture has cooled slightly to prevent melting.
Storage
Refrigerator: 2 weeks — Store in an airtight container with parchment paper between layers to prevent sticking.
Freezer: 3 months — Wrap bars individually in parchment paper, then place in a freezer-safe bag or container.
