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Fruit and Seed Granola Bars

  • Author: Amanda @ Running with Spoons
  • Total Time: 10 mins
  • Yield: 10 - 12 bars 1x


  • 15 large Medjool dates (~1.5 cups), pitted and chopped
  • 1 tsp. cinnamon
  • 1 1/4 cup rolled oats
  • 1/2 cup pepita seeds (shelled pumpkin seeds)
  • 1/2 cup almonds, coarsely chopped
  • 1/2 cup hemp hearts
  • 1/2 cup dried cranberries


  1. Line an 8×8 baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Generously spray the foil with cooking spray and set aside.
  2. Add dates and cinnamon to the bowl of a food processor and process until the dates have broken down into a paste, stopping to scrape down the sides of the bowl as necessary. If your dates are too dry and you’re having trouble processing them, add a splash of water to get things moving. Be careful not to add too much, though, because you want the paste to be quite thick.
  3. Transfer the date paste to a large bowl and add remaining ingredients, mixing well to ensure that everything is fully combined.
  4. Transfer the mixture into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down firmly and evenly. Cover and refrigerate for at least 1 hour before using a sharp knife to cut into bars. Store bars in an airtight container in the fridge.
  • Prep Time: 10 mins

Keywords: gluten-free granola bars, healthy granola bars, no-bake granola bars, recipe, vegan granola bars