With the arrival of fall today, we’re heading out on a road trip. It’s going to be a long drive – I consider anything longer than 2 hours a long drive. I like to pack healthy car snacks for the drive, so I made these sweet gooey Almond Tahini Granola Bars. They are made with all good things including tahini, date syrup, dates and raisins and I have a feeling that they aren’t going to last very long. 

They would be a healthy addition to lunch boxes, a quick breakfast or a grab-and-go snack. 

Here are some suggestions for a nut free granola bar:

• prunes
• figs
• dried apricots
• sunflower seeds
• flax seeds
• dried cranberries

Print Pin

Almond Tahini Granola Bars

Course Snack

Ingredients

• 2 cups rolled oats
• 1 cup raw unsalted almonds
• ½ cup pepitas
• ¼ cup hemp hearts
• ½ cup dates, pitted
• ¼ cup raisins
• 2 tbsp coconut oil
• ½ cup tahini
• ½ cup date syrup or honey
• 1 tsp pure vanilla
• ¼ tsp sea salt

Instructions

• Preheat oven to 325°F and line an 8 x 8” brownie pan with parchment paper..
• 
Place the oats on one half of the pan and almonds and pepitas on the other half. Bake for about 10 minutes, stirring once about halfway through (keep the oats and almonds apart).
• Once toasted, remove from oven and allow to cool, then roughly chop the almonds.
• 
In a small saucepan melt the coconut oil over low heat. Add tahini, date syrup and vanilla and whisk until combined. Set aside.
• 
In a large bowl combine the oats, almonds, pepitas, hemp hearts, dates, raisins and salt. Add in the wet ingredients and stir until combined.
• Spoon the mixture into the prepared brownie pan. Wet your hands and press the mixture firmly and evenly in the pan.
• Place in the fridge and allow to set for at least 2 hours. Once set, remove from the fridge and cut into bars.
• Optional step: drizzle with melted semi-sweet chocolate. 
Store the bars in an airtight container in the fridge for up to 2 weeks.