Last week we had family in town for Easter. I had every intention of cooking a couple of vegetarian dinners but ultimately did not cook one single meal at home. I have no regrets though! Ultimately, the time I would have spent cutting vegetables or creating a sauce was spent having amazing conversations. I love cooking but I love quality time with family even more.
A couple of days before our guests arrived, I made these nut bars. I am definitely a grab and go breakfast kind of person. Even as a child, I did not eat a big breakfast. I’m so glad I had these on hand because they provided all of us with a quick, light breakfast or snack when we needed it. You’ll notice that there isn’t any fruit or chocolate in this recipe. It is so hard to find a granola or nut bar without these ingredients which is why I decided to create one of my own. If I really want chocolate, I’ll go grab a cookie. For a light, grab-and-go breakfast, I’ll stick with these nut bars.
- Don’t bother cleaning the food processor in between uses, it is all going to end up mixed together in the end anyway.
- If mixture is too gooey to cut into clean rectangle shaped bars, refrigerate for an hour or more to help firm it up.
Honey Date Nut Bars
Makes 12 bar
2 cups roasted, unsalted almonds
1 cup roasted, unsalted macadamia nuts
8 pitted medjool dates
½ teaspoon salt
1 teaspoon vanilla extract
¼ cup honey
¼ cup pepitas
2/3 cup crispy rice cereal
Preheat oven to 250°F. In a food processor, pulse almonds 8-10 times or until they are broken into half-quarter sized pieces. Pour almond pieces into large bowl and set aside. Place macadamia nuts in food processor and pulse 8-10 times or until they are broken into half-quarter sized pieces. Add macadamia nut pieces to almonds in bowl. In the food processor, blend dates, salt, vanilla and honey until smooth. Pour date mixture into bowl of nuts. Add pepitas and rice cereal, stir until all ingredients are evenly coated.
Spread nut mixture over parchment paper on a cutting board. Form into a square shape that is approximately ¾” thick. Cut mixture into 12 equal sized rectangles. Move bars (still on parchment paper) to a baking sheet. Spread bars apart, allowing at least ¼” of space. Bake for 40 minutes. Remove from oven and let cool completely before serving.