Peanut Butter Date Energy Bars
Peanut Butter Date Energy Bars
Ingredients
For the Energy Bars
- 1 cup pitted Medjool dates, packed
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats
- 1/2 cup cooked quinoa, cold
- 1/2 cup pecans, chopped
- 1/2 cup walnuts, chopped
- 2 tablespoons chia seeds
- butter, as needed, for greasing
Instructions
- 1
Preheat your oven to 350°F. Lightly grease an 8x8 inch baking dish with butter and line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350
- 2
If your Medjool dates are firm, soak them in warm water for 5-10 minutes, then drain thoroughly. In a food processor, combine the pitted dates and process until they form a thick paste. Set aside.
⏱️ 5 min
- 3
In a large mixing bowl, whisk together the creamy peanut butter, honey, large egg, vanilla extract, and salt until well combined and smooth.
⏱️ 3 min
- 4
Add the rolled oats, cold cooked quinoa, chopped pecans, chopped walnuts, and chia seeds to the wet mixture. Stir well with a sturdy spoon or spatula until all the dry ingredients are evenly coated.
⏱️ 4 min
- 5
Add the date paste to the mixture and continue to mix until everything is thoroughly incorporated. You may need to use your hands to ensure the date paste is evenly distributed throughout the dough.
⏱️ 3 min
- 6
Transfer the mixture to the prepared baking dish. Press it down firmly and evenly into the pan using the back of a spoon or your hands. Ensure the surface is flat and compact.
⏱️ 3 min
- 7
Bake for 20-25 minutes, or until the edges are lightly golden brown and the center is set. The bars will still be soft when hot but will firm up as they cool.
⏱️ 25 min•🌡️ 350
- 8
Remove the baking dish from the oven and let the bars cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the entire slab out of the pan. Cut into 8 equal bars.
⏱️ 60 min
- 9
Store the energy bars in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. They can also be frozen for longer storage.
Kitchen Tools
Nutrition Facts (per serving)
Peanut Butter Date Energy Bars
Ingredients
For the Energy Bars
- 1 cup pitted Medjool dates, packed
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats
- 1/2 cup cooked quinoa, cold
- 1/2 cup pecans, chopped
- 1/2 cup walnuts, chopped
- 2 tablespoons chia seeds
- butter, as needed, for greasing
Instructions
- 1
Preheat your oven to 350°F. Lightly grease an 8x8 inch baking dish with butter and line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350 - 2
If your Medjool dates are firm, soak them in warm water for 5-10 minutes, then drain thoroughly. In a food processor, combine the pitted dates and process until they form a thick paste. Set aside.
⏱️ 5 min - 3
In a large mixing bowl, whisk together the creamy peanut butter, honey, large egg, vanilla extract, and salt until well combined and smooth.
⏱️ 3 min - 4
Add the rolled oats, cold cooked quinoa, chopped pecans, chopped walnuts, and chia seeds to the wet mixture. Stir well with a sturdy spoon or spatula until all the dry ingredients are evenly coated.
⏱️ 4 min - 5
Add the date paste to the mixture and continue to mix until everything is thoroughly incorporated. You may need to use your hands to ensure the date paste is evenly distributed throughout the dough.
⏱️ 3 min - 6
Transfer the mixture to the prepared baking dish. Press it down firmly and evenly into the pan using the back of a spoon or your hands. Ensure the surface is flat and compact.
⏱️ 3 min - 7
Bake for 20-25 minutes, or until the edges are lightly golden brown and the center is set. The bars will still be soft when hot but will firm up as they cool.
⏱️ 25 min•🌡️ 350 - 8
Remove the baking dish from the oven and let the bars cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the entire slab out of the pan. Cut into 8 equal bars.
⏱️ 60 min - 9
Store the energy bars in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. They can also be frozen for longer storage.