I posted a picture on Instagram many, many weeks ago–an innocent looking stack of oaty bars, and an approximate recipe to go along with it. But since then they have stolen my vanilla-loving heart. I’ve made at least 20 batches! It’s a true oaty obsession.
I’m terrible at following recipes, even my own, so the recipe has changed a bit since then. After 20+ batches I have perfected them. So consider this the most tried and true recipe ever. And if your taste buds are anything like mine, these just might be a new favorite.
They are soft and chewy and moist and healthy and so snackable! And my favorite way to eat them is straight from the fridge, nice and chilly.You know what I love about simple recipes? They are easy to customize without messing up the chemistry. If you’re making something like homemade marshmallows, you don’t mess with that recipe. Trust me! Been there, done that, cleaned that sticky mess. But this recipe is simple, so you can make customizations…
If you don’t want to add the Bee Free Honee, I understand. The dates are plenty sweet, I just like the flavor the Honee adds.
If you want to add spices, then I can tell you from experience that the results will be tasty.
If you don’t want to add the cereal, then replace it with an equal amount of oats. It’s just for texture really. I’ve made this recipe with oat flakes, rice flakes, rice crispies (not my favorite), and corn flakes, but feel free to experiment with anything!Print
- 4 cups rolled oats
- 1 cup of your favorite flake cereal (I used Erewhon Corn Flakes)
- 12–14 pitted medjool dates
- 1 1/4 cup water
- 1 tsp vanilla bean powder
- 1/4 cup Bee Free Honee (optional)
- Preheat the oven to 350F.
- Blend the dates, water, honee, and vanilla bean powder on high.
- Crush the cereal with your hands.
- Combine the oats and cereal in a large mixing bowl.
- Pour the date paste over the oats/cereal and mix. Make sure all the oats/cereal are coated. It will be more gooey than your average granola bar mixture.
- Spread out on a large baking sheet lined with parchment paper.
- Bake for 15 minutes at 350F.
- Cool. Cut into bars.
- Store in the fridge. They last up to a week.