Ingredients
Method
- Preheat the oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper, ensuring enough overhang for easy removal.
- Drain the soaked dates, then pulse them in a food processor until they form a chunky paste. Transfer to a large bowl. Add almond butter, honey, and vanilla extract, stirring until combined.
- In a separate bowl, combine oats, quinoa, chopped almonds, pepitas, cranberries, chia seeds, and salt. Stir to combine.
- Add the dry ingredients to the bowl with the wet mixture. Stir until thoroughly combined. This will take some effort, so be sure everything is well incorporated.
- Transfer the mixture into the prepared baking pan, pressing it down firmly to form an even layer.
- Bake for 20–22 minutes, or until the edges are lightly browned and the center is set. Let cool completely in the pan on a cooling rack for 1 hour. Then transfer to the refrigerator for another hour to chill.
- Melt the chopped chocolate by microwaving in 20-second intervals, stirring between each, until completely smooth and melted.
- Lift the granola bars out of the pan using the parchment paper overhang, and transfer them to a cutting board. Cut into 16 bars. Drizzle with melted chocolate before or after cutting, then sprinkle with flaky sea salt.
- Refrigerate the bars for 30 minutes to set the chocolate.
- Store the bars at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Freeze for up to 3 months if individually wrapped.
Nutrition
Notes
These bars are freezer-friendly and great for meal prep! Wrap them individually and freeze for up to 3 months.