The best package-free granola bars

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These might be my favorite package-free snack. Actually. In fact, I’ve been making them by the container-ful once a week. You know you’ve got a successful dish when it enters the weekly rotation. If you’ve tried bulk bin granola and you’re ready for something travel sized, you’re in the right place. Package-free granola bars that you don’t have to feel guilty about! These bars are a low waste (even zero waste!) option filled with lots of nutty, seedy goodness you’ll want to have on hand from here on out.

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granola bars setting
grabbing a granola bar

Sustainable snack food is critical when thinking about a closed loop kitchen. While snack bars are usually my go-to in a hungry moment, finding one without a bunch of filler, sugar, or excess packaging is a real challenge. But with a bit of effort, DIY snack bars are way tastier and much better for you and the planet. Not to mention, easily customizable if you have a favorite add-in.

Snack food seems to be a tough obstacle to navigate when cutting out food packaging. The accessibility of waste and lack of time to prep has us reaching for the quickest, easiest option at a moments notice. So let’s change that. This 15 minute recipe (plus chill time) will give you some newfound freedom from snack bar packaging and make you feel good about your mid afternoon food options!

What’s your favorite package-free granola bar mix-in? Let me know if you give this a go! #closedloopcooking

nuts and seeds
nuts and seeds toasting
bowl of dates
dates pulsed in food processor

The best package-free granola bars   by

Homemade granola bars you don’t have to feel guilty about! Toasted oats, nuts, and seeds with your favorite nut butter are perfect for an afternoon snack.

makes: 10 medium bars (ish) | prep time: 5 min | chill time: 120 | cook time: 10 min | total time: 15 min

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package-free granola bars

Ingredients

  • 1 1/4 cup overflowing medjool dates (approx 20 - 24) (pitted)
  • 1 1/2 cup rolled oats
  • 1 cup almonds
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds (aka pepitas)
  • 1/2 tsp kosher salt
  • 1/3 cup maple syrup
  • 3/4 cup nut butter (I used peanut but almond, cashew, sunflower, or otherwise would work great)
  • * Coconut oil or other neutral oil for greasing

To-Do's

  1. Roughly chop almonds. Set aside.
  2. Heat large skillet over medium and add in oats, almonds, sunflower seeds, and pumpkin seeds. Turn heat to low. Toast slowly, stirring continuously for 5 – 7 minutes, until fragrant and oats are golden brown. Remove from heat.
  3. Pit dates, if needed. In a food processor, pulse dates until well combined into a ball-ish form, approx 1 – 2 minutes. Break up ball as necessary and pulse again.
  4. In a large mixing bowl combine toasted oats, almonds, sunflower seeds, and pumpkin seeds with date mixture. Add maple syrup, nut butter, and salt. Use a fork or clean hands to break apart dates and mix into dry ingredients. Break apart and stir until evenly coated and thoroughly combined. There should be an even consistency to the mixture.
  5. Grease a rectangular baking dish approx 8” x 6” x 2” with coconut or neutral oil. You can use just about any size pan or dish here with varying results. A bit wider is better but feel free to experiment.
  6. In prepared baking pan or dish, spoon in mixture and press flat using a rubber spatula, wooden spoon or fork. You’ll want to press hard to ensure your bars stick together. The pressed mixture should be an even height and smooth across the top.
  7. Refrigerate for 2 hours or freeze for 30 minutes. Cut in the pan to desired length and enjoy! Might I recommend a glass of oat milk to top off?
  8. They hold up well at room temperature and you can pack them in a reusable container or wrap with parchment paper to travel. These will keep in the fridge about 2 weeks in an airtight container or for 3 – 4 months in the freezer. But they probably won’t last that long if you’re hungry!
Rated [awcr_rating type="averageRating"]/5 based on 4 reviews

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