Pregistry’s Friday Recipe: Date Nut Bars

These easy, two-bowl bars are as versatile as they are delicious. Swap out the dates and almonds for your favorite dried fruits and nuts. Replace the flour with a gluten-free blend or almond flour. And you can use peanut butter or sunflower butter in place of the almond butter used here.

This recipe makes a big batch and freezes beautifully, making the bars a perfect “on the run” breakfast, mid-morning snack or afternoon treat!

Almond Date Breakfast Bars:

  • 2 cups chopped dates
  • 2 1/2 cups oats (regular or gluten-free)
  • 1/4 cup all-purpose flour
  • 2/3 cup wheat germ (optional; can omit if gluten-free)
  • 1 cup sliced or slivered almonds
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup almond butter
  • 1/2 cup olive oil
  • 1/2 cup honey

Pre-heat the oven to 350 degrees. Line a 9” x 13” pan with parchment paper in both directions (to make a “sling” for easy removal).

Combine the dates, oats, flour, wheat germ, almonds, salt and cinnamon in a large bowl. In a separate bowl whisk the almond butter, olive oil and honey – stir into the dry ingredients and stir till evenly combined. Pour into your prepared pan and press mixture in evenly (using slightly damp hands prevents sticking).

Bake the bars for 30 minutes, or till golden brown – cool in pan on a cooling rack. Use the parchment “sling” to transfer to a cutting board and cut into desired squares. Store covered in an airtight container at room temperature; freeze for longer storage.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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