Vegan Date Breakfast Bars

If you are looking for a refined sugar-free, high in fiber and omega-3 fatty acids snack, try these Vegan Date Breakfast Bars.

Loaded with dates, pumpkin seeds, flax seeds and oats, these bars are a healthier alternative to store-bought over processed energy bars.

• High in dietary fiber
• High in iron
• Very high in vitamin B6
• High in magnesium

 

Print Recipe

4 from 1 vote

Vegan Date Breakfast Bars

If you are looking for a refined sugar-free, high in fiber and omega-3 fatty acids snack, try these Vegan Date Breakfast Bars. Loaded with dates, pumpkin seeds, flax seeds and oats, these bars are a healthier alternative to store-bought over processed energy bars.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Breakfast

Servings: 10

Calories: 287kcal

Author: Fabio

Ingredients

• 250 g medjool dates
• 1/2 orange zest only
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons all natural peanut butter
• 80 g pumpkin seeds
• 50 g walnut pieces
• 150 g whole flax seeds
• 100 g large oats
• 25 g chia seeds

Instructions

• Preheat oven to 355F (180C)
• Line the bottom and sides of a 8-inch square baking tin with parchment paper
• Pit the dates and tear them with our fingers into a medium saucepan, add the orange zest, cinnamon and vanilla. Cover with 325 ml cold water. Bring the mix to a boil and let it cook for about 5 minutes until dates are soft.
• Take from the heat and mash the dates with a folk until you have a creamy consistency. Add the peanut butter and mix well.
• In another bowl, mix all the other dry ingredients.
• Add the mix into the medium saucepan and mix well using a wooden spoon.
• Spoon the mix into the prepared tin and spread it evenly.
• Bake in the oven for 30 minutes, until firm and golden brown on top and around the edges.
• Leave to cool in the in tin before cutting into pieces.

Inspired by Nigella’s Breakfast Bars.