No-Bake Almond Butter Granola Bars

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 1 cup packed pitted dates
  • 1 1/2 cups rolled oats
  • 3/4 cup walnuts
  • 1/4 cup dark chocolate chips
  • 1/4 cup honey
  • 1/4 cup Justin’s Honey Almond Butter

DIRECTIONS

  1. Place dates in a food processor and mix until small bits remain and they form a ball. Transfer to a large mixing bowl and add oats, nuts, and chocolate chips. Stir well.
  2. Warm honey and almond butter in a small saucepan and pour over dry ingredients. Stir to coat. Transfer to a shallow pan (such as 8×8 or loaf pan) lined with parchment or plastic wrap and top with another piece of plastic wrap and press down into an even layer.
  3. Freezer for 15 minutes. Remove and cut into bars. Store in an airtight container or bag in the fridge to keep fresh, or in the freezer for longer term storage.
INGREDIENTS
  • 1 cup packed pitted dates
  • 1 1/2 cups rolled oats
  • 3/4 cup walnuts
  • 1/4 cup dark chocolate chips
  • 1/4 cup honey
  • 1/4 cup Justin’s Honey Almond Butter
DIRECTIONS
  1. Place dates in a food processor and mix until small bits remain and they form a ball. Transfer to a large mixing bowl and add oats, nuts, and chocolate chips. Stir well.
  2. Warm honey and almond butter in a small saucepan and pour over dry ingredients. Stir to coat. Transfer to a shallow pan (such as 8×8 or loaf pan) lined with parchment or plastic wrap and top with another piece of plastic wrap and press down into an even layer.
  3. Freezer for 15 minutes. Remove and cut into bars. Store in an airtight container or bag in the fridge to keep fresh, or in the freezer for longer term storage.
Great Summer Recipes
Easy Peanut Butter Fudge in cupcake wrappers stacked on a cloth with Justin's peanut butter and milk jar in the background

Chocolate fudge is a classic treat that’s been made for hundreds of years. Probably. I don’t know the history of fudge, but I do know the history of my Easy Peanut Butter Fudge! It’s made with JUSTIN’S® Classic Peanut Butter and is a fun new take on the historic delicacy.

 

Vegan Tacos with Seared Tofu, Veggies with Spicy Coconut Almond Sauce beside a bowl of cut limes on a white marble tabletop

Taco Tuesday should be for everyone – vegan and omnivore alike. Vegan Tacos with Seared Tofu, Veggies, and Spicy Coconut Almond Sauce are flavorful and substantial enough to satisfy the most enthusiastic meat-eaters and most committed vegans. These tacos are crunchy and flavorful, with a kick of heat. Make them once, and you’ll stop limiting yourself to tacos on only one day of the week.

Warm Autumn Salad with Almond Butter Vinaigrette in a white bowl on a tartan pattern background with gold cutlery

Roasted veggies are delicious by themselves. We took the savory flavor of warm roasted vegetables and tossed them with a creamy almond butter vinaigrette. Warm Autumn Salad with Almond Butter Vinaigrette is the perfect main dish or side for any meal.

Gluten-Free Chocolate Chip Cookie Dough Dip in a bowl with cream chocolate cookies and salted pretzels scattered underneath

Gluten got you down? Well, you don’t need gluten to have a good time. Mix yourself up a nice bowl of Gluten Free Chocolate Chip Cookie Dough Dip. You can invite people over and enjoy it as a dip for apples or keep it for yourself and enjoy it with a spoon.

Peanut Butter S'mores Protein Fudge on square-cut crumpled clear parchment paper on a wood tray with a darker wood background

It’s important to eat after exercise. Instead of reaching for a shake, make this Peanut Butter S’mores Protein Fudge instead. Dessert with protein? Yes please!