Monday Meals With Me: Date Almond Energy Bars

Today’s recipe is brought to you by the concept of just going with the flow, or best laid plans, or even when life gives you lemons make lemonade.  In my case it was when you screw up your recipe for energy bars turn it into the yummiest granola, yep, let’s go with that…because that’s exactly what happened.

Not sure what went wrong with my recipe for “Date Almond Energy Bars”, maybe I didn’t measure the wet ingredients properly, or maybe I should have used my food processor which I normally do, and perhaps I didn’t let them cool long enough.

DATE ALMOND ENERGY BARS 1 1/4 cup quick oats, dry 3 tablespoons whole wheat flour 1/3 cup wheat germ 1/2 cup slivered almonds 1/2 teaspoon cinnamon 1/2 teaspoon sea salt 3/4 cup Dole whole pitted dates, chopped 1/4 cup honey 1/4 cup olive oil 1/4 cup almond butter 1/4 teaspoon almond extract 1/2 teaspoon orange zest Preheat oven to 350 F. Line an 8X8 inch pan with parchment paper with an overlap on each side of pan. In a large bowl, mix together the oats, flour, wheat germ, almonds, cinnamon and salt. Mix in the dates. In another bowl, thoroughly whisk the honey, olive oil, almond butter, almond extract, and zest. Pour the wet ingredients into the dry and mix well. Spread the batter into the prepared pan, pack firmly into pan. Bake for 20-25 minutes or until brown at the edges. Remove from oven and let cool for 15 minutes. Using the overlap of parchment, lift bars out of pan. Place on rack and cool completely. Cut into 12 squares.

Whatever I did wrong, when I went to cut them into bars they just crumbled, and because I didn’t have time to whip up another batch, I just went with it and made a yummy fruit and yogurt parfait with the bars crumbled as “granola”.  

DATE ALMOND ENERGY BARS 1 1/4 cup quick oats, dry 3 tablespoons whole wheat flour 1/3 cup wheat germ 1/2 cup slivered almonds 1/2 teaspoon cinnamon 1/2 teaspoon sea salt 3/4 cup Dole whole pitted dates, chopped 1/4 cup honey 1/4 cup olive oil 1/4 cup almond butter 1/4 teaspoon almond extract 1/2 teaspoon orange zest Preheat oven to 350 F. Line an 8X8 inch pan with parchment paper with an overlap on each side of pan. In a large bowl, mix together the oats, flour, wheat germ, almonds, cinnamon and salt. Mix in the dates. In another bowl, thoroughly whisk the honey, olive oil, almond butter, almond extract, and zest. Pour the wet ingredients into the dry and mix well. Spread the batter into the prepared pan, pack firmly into pan. Bake for 20-25 minutes or until brown at the edges. Remove from oven and let cool for 15 minutes. Using the overlap of parchment, lift bars out of pan. Place on rack and cool completely. Cut into 12 squares.

By the way, it’s so yummy this way I may just do it this way from now on, and Elsie loved it!  Anyway in theory these energy bars are a healthier homemade version of those store-bought bars and much less expensive, filled with all types of yummy good for you ingredients.  Hope you enjoy yours which ever way you choose to have it either bar or granola!

DATE ALMOND ENERGY BARS 1 1/4 cup quick oats, dry 3 tablespoons whole wheat flour 1/3 cup wheat germ 1/2 cup slivered almonds 1/2 teaspoon cinnamon 1/2 teaspoon sea salt 3/4 cup Dole whole pitted dates, chopped 1/4 cup honey 1/4 cup olive oil 1/4 cup almond butter 1/4 teaspoon almond extract 1/2 teaspoon orange zest Preheat oven to 350 F. Line an 8X8 inch pan with parchment paper with an overlap on each side of pan. In a large bowl, mix together the oats, flour, wheat germ, almonds, cinnamon and salt. Mix in the dates. In another bowl, thoroughly whisk the honey, olive oil, almond butter, almond extract, and zest. Pour the wet ingredients into the dry and mix well. Spread the batter into the prepared pan, pack firmly into pan. Bake for 20-25 minutes or until brown at the edges. Remove from oven and let cool for 15 minutes. Using the overlap of parchment, lift bars out of pan. Place on rack and cool completely. Cut into 12 squares.

DATE ALMOND ENERGY BARS

Print Recipe
DATE ALMOND ENERGY BARS 1 1/4 cup quick oats, dry 3 tablespoons whole wheat flour 1/3 cup wheat germ 1/2 cup slivered almonds 1/2 teaspoon cinnamon 1/2 teaspoon sea salt 3/4 cup Dole whole pitted dates, chopped 1/4 cup honey 1/4 cup olive oil 1/4 cup almond butter 1/4 teaspoon almond extract 1/2 teaspoon orange zest Preheat oven to 350 F. Line an 8X8 inch pan with parchment paper with an overlap on each side of pan. In a large bowl, mix together the oats, flour, wheat germ, almonds, cinnamon and salt. Mix in the dates. In another bowl, thoroughly whisk the honey, olive oil, almond butter, almond extract, and zest. Pour the wet ingredients into the dry and mix well. Spread the batter into the prepared pan, pack firmly into pan. Bake for 20-25 minutes or until brown at the edges. Remove from oven and let cool for 15 minutes. Using the overlap of parchment, lift bars out of pan. Place on rack and cool completely. Cut into 12 squares.

Ingredients

  • 1 1/4 cup quick oats, dry
  • 3 tablespoons whole wheat flour
  • 1/3 cup wheat germ
  • 1/2 cup slivered almonds
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 3/4 cup Dole whole pitted dates, chopped
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 1/4 cup almond butter
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon orange zest

Directions

Preheat oven to 350 F. Line an 8X8 inch pan with parchment paper with an overlap on each side of pan. In a large bowl, mix together the oats, flour, wheat germ, almonds, cinnamon and salt. Mix in the dates. In another bowl, thoroughly whisk the honey, olive oil, almond butter, almond extract, and zest. Pour the wet ingredients into the dry and mix well. Spread the batter into the prepared pan, pack firmly into pan. Bake for 20-25 minutes or until brown at the edges. Remove from oven and let cool for 15 minutes. Using the overlap of parchment, lift bars out of pan. Place on rack and cool completely. Cut into 12 squares.

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