300 gr oats
8 royal dates
200 gr dark chocolate
1 ripe banana
½ tsp ground cinnamon
90 gr hazelnut butter
120 gr honey
80 gr hazelnuts
80 gr almonds
2 tbsp ground flaxseed


1.Place royal dates into a bowl and soak them to cold water, around 15 minutes.
2.Crush nuts with the food processor.
3.In a large mixing bowl, add oats, nuts, flaxseed and ground cinnamon.
4.In a food processor, add soft dates and the banana. Whizz up until a paste has been created. Don’t forget to core the dates.
5.In a small saucepan melt hazelnut butter in low temperature until it softens.
6.Turn off the heat and add honey. Stir until combined.
7.Chop dark chocolate roughly in a cutting board.
8.Bring all the ingredients together, besides chocolate. Mix well.
9.Then add roughly chopped chocolate and mix once again the mixture.
10.Pre-heat oven to 180°C. Line a 25X30 cm square baking pan with parchment paper.
11.Transfer oat mixture to prepared pan and press firmly into an even layer. (Be sure to really compact the mixture into the pan—it helps to use the bottom of a heavy glass or metal measuring cup.)
12.Bake granola bars for 20 minutes until golden brown and no longer sticky.
13.Let cool, in the pan for 15 minutes, transfer onto a cooling rack to cool completely.
14.Using a sharp chef’s knife, cut along into 16 long rectangles.
15.You can preserve them in an air tight container.

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