Healthy Granola Bars

By February 16, 2017 healthy, naked treats, recipe series, recipes, sweet

A healthy granola bar packed with all the goodies! Oats, nuts, seeds, peanut butter + more! 


Recipe for Healthy Granola Bars by Anisa Sabet for The Macadames. 

Today’s recipe I made just before the Christmas rush and it was so I had something yummy and healthy in my cupboard to ward off unnecessary pannentone eating (it didn’t work). I devoured 3 over the holidays and it was just me (and Remy – she eats a lot) at home!

They’re super tasty and perfect to munch on with a cup of tea or coffee. You can basically substitute any of the nuts and seeds for what’s in your pantry (apricots can be used in place of dates too). Just try to keep the measurements the same so the sweetener and liquid is enough to make it all stick together. It’s not a precision recipe though, so don’t afraid to chuck a few things here and there into the mix.

Next time I think I am going to make a chocolate, apricot and espresso granola bar. What is your favourite combo?

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.








Recipe adapted from here.

What you need:

  • Flat baking tray lined with baking paper
  • Small saucepan
  • Food processor
  • Deep baking tray lined with baking paper

Ingredients (makes 16):

  • 3 cups rolled oats
  • 1 cup raw nuts (pecans, almonds, hazelnuts etc) – I used pecan & almonds
  • 1/2 cup seeds (pumpkin, sunflower etc)
  • 1/2 cup rice malt syrup
  • 1/2 cup creamy salted natural peanut butter or almond butter
  • 2 cups pitted dates
  • 1/4 cup chia seeds
  • 1/4 cup flax seeds
  • 1/4 cup sesame seeds
  • Additional extras: dried cranberries, dark chocolate chips, white chocolate chips


1. Preheat oven to 180°C. Pour out the oats and nuts onto the prepared baking tray. Pop into the oven to toast for 15 minutes. Add the seeds for the last 5 minutes. Set aside to cool.

2. In the small saucepan, melt the rice malt syrup and peanut butter and whisk until smooth. Set aside.

3. In the food processor, process the dates until they are well combined. Add the melted peanut butter and some water and pulse until combined. Add a bit more water to loosen until it’s a manageable but not run consistency. I added about 1/4 cup water.

4. In a large bowl, toss together the toasted oats, nuts and seeds, add the chia, flax and sesame seeds, then add the date mixture and use your hands to mix through properly. Press into a baking tray lined with baking paper and press the mixture into the tray and flatten using your fingers. Cover tray with glad wrap and put into the fridge to chill for 5 hours or overnight. Then cut into desired shapes and leave in the fridge for a healthy and delicious snack.

Storage: bars will keep in an airtight container in the fridge for up to a week.

Bon appétit!

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For another similar recipe, try my lemon and saffron bars.


Or my healthy ANZAC Cookies.

Healthy Anzac Biscuits | Anisa Sabet | The Macadames-11

Anisa – The Macadames. xx

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