Fruity Granola Bars


Fruity Granola Bars

A bar that will fill you up and provide you with a lot of energy when you are on the go. A fruity, delicious, super easy, and super simple gluten-free, vegan recipe that everyone will love.
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 5 minutes
Cook Time 10 minutes
Inactive time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 12 bars


  • 1 cup (165g) pitted medjool dates
  • ½ cup (130g) peanut butter (or almond butter or nut or seed butter of your choice)
  • ¼ cup + 2 tbsp (90ml) apple juice
  • ¼ cup (60ml) coconut oil, melted
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2½ cup (240g) rolled oats (certified gluten-free if necessary)
  • ¾ cup (110g) chopped dried fruit (cherries, apricots, raisins, blueberries, apples, peach, and/or mango)
  • ½ cup (80g) chopped nuts (almonds, pecans, walnuts, cashews, pistachios, and/or peanuts; see Variation)
  • ½ cup (60g) sunflower (or pepitas/pumpkin seeds, or mixture of both)


  • Preheat the oven to 300°F/150°C. Line a 9×13 inch(23×33 cm) baking dish with parchment paper.
  • Combine the dates, nut butter, apple juice, coconut oil, vanilla, and salt in a food processor and process until smooth. Set aside.
  • In a large bowl, stir together the oats, dried fruit, nuts, and seeds. Add the date mixture and stir until combined. Pour into the prepared baking dish and use a silicone spatula to flatten and smooth it.
  • Bake for 20 minutes, or until lightly golden, then remove from the oven and let cool completely before transferring to the refrigerator to chill for at least 1 hour.
  • Remove from the refrigerator and use the parchment paper to lift the granola out of the baking dish. Slice into 12 bars. Store in an airtight container in the fridge. The bars will keep for 7 to 10 days.


To make these bars nut-free, use a seed butter and replace the nuts with more sunflower and/or pepitas.
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