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Recently, I have been on the prowl for healthy breakfasts that I can grab and go.  I’m not one to get up early and prepare a nutritious breakfast because I really don’t have time or any desire to do so.  Once a week, I like to prepare foods ahead of time which will help to free up some of the prep time.  Doing so also helps to prevent me from chowing down on unhealthy foods when hunger strikes.

These protein bars are absolutely delicious and will become a regular part of your day – either as breakfast on the go, or a mid-afternoon snack.  They are very easy to make and involve no baking.  I purchased all of the ingredients at my local Bulk Barn and made them in less than 20 minutes.  Makes 24 bars.

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You will need a large sheet pan, parchment paper, and a good quality food processor in order to get the dates to a sticky mash consistency.

Ingredients:

  • 6 cups pitted dates
  • 1 cup quick oats
  • 1/2 cup flax seeds
  • 1/2 cup unsalted slivered almonds
  • 1/2 cup unsalted sunflower seeds
  • 1/2 cut unsalted roasted pumpkin seeds
  • Chocolate bits (You’ll notice that I used chocolate squares; I did this so that I could strategically place them on the bar and limit the sugar content.)

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Directions:

  1. Add your pitted dates to the food processor and pulse until the dates are mashed completely and begin to form a ball.

  2. Remove the mashed dates from the food processor and place in a large mixing bowl.  There’s not many ingredients to add, but you’ll need the large bowl to allow for mixing room.

  3. Toss in all of the dry ingredients with the exception of the chocolate and mix, by hand, until the dates have completely absorbed the dry ingredients.  You should be left with a large ball of sticky mess.  🙂

  4. Turn out onto a parchment lined baking sheet and press to a 3/4 quarters of an inch thick.  This takes some patience and some heavy-duty muscle!

5. Once satisfied with the flatness of the date mixture, add the chocolate squares so that each bar will have 2 or 3 pieces of chocolate.

  1. Place the baking sheet in the freezer for at least one hour.  Remove from the freezer and allow to set for 5 minutes before cutting.

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TIP: If you have access to a large pizza cutter – the rocker knife style – use that.  Otherwise a normal circular pizza cutting blade will work just fine.  Be careful to not pull the bars along with you while cutting.  They have a tendency to stick to the knife.  You will also want to wrap each bar individually in parchment paper.  DO NOT PLACE IN ZIP LOCK SNACK-SIZED BAGS.  THEY WILL STICK!!

Nutritional Information: 1 Serving = 1 Bar

  • Calories 136
  • Sodium 7
  • Carbohydrates 19
  • Protein 3
  • Fat 7
  • Saturated Fat 1
  • Cholesterol 0
  • Sugar 14
  • Fiber 3
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This Post Has 8 Comments

    1. I’m afraid of salt. Really, I am! I usually under salt when I cook just to be safe. Also, many cooks argue that salt brings out the flavour in food, but I prefer to taste the actual food, not the salt! Oh, and I used pre-ground salt, not the rock type which requires a grinder.

    1. I’m afraid of salt. Really, I am! I usually under salt when I cook just to be safe. Also, many cooks argue that salt brings out the flavour in food, but I prefer to taste the actual food, not the salt! Oh, and I used pre-ground salt, not the rock type which requires a grinder.

  1. I sure enjoy your recipes, and this one is another keeper! We have just moved and discovered a great little bulk food place. I would love to combine your recipe with their fresh ingredients. Off to pin!

    1. Thanks, Sheila! This is a great recipe, and I love bulk stores. I’m lucky enough to have one in walking distance.

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