I was drawn to this recipe because of the sesame seeds, which I love, but a little deterred by the dates, since they can be pretty sweet. Surprisingly, the dates really made these; they gave the granola bars a nice chewy texture. I listed the chocolate chips as optional in case you want them to be a little more breakfast-like.
I love these granola bars. So much better than store-bought and full of good, hearty, natural ingredients. Thank you, David Lebovitz, for another winner of a recipe.
- 1 1/2 cups rolled oats
- 1/4 cup sesame seeds
- 1/2 cup whole almonds
- 1 cup pitted and diced dates
- 1/3 cup dark chocolate chips (optional)
- 1/3 cup dried sour cherries, coarsely chopped
- 1/2 cup roasted peanuts, coarsely chopped
- 1/4 cup smooth natural peanut butter
- 1/4 cup honey
- pinch of salt
Preheat the oven to 350 degrees.
Line the bottom of an 8-inch square pan with parchment paper.
Spread the oats and sesame seeds on a baking sheet and toast for 10-12 minutes, until they are slightly browned.
Scrape them into a large bowl.
Spread the almonds on the baking sheet and toast for 10 minutes.
Let cool, then coarsely chop and add the almonds to the oats and sesame seeds.
Add dates, chocolate chips (if using), cherries, and peanuts to the bowl.
Heat the peanut butter, honey, and salt in a small saucepan, stirring until warm, but not boiling.
Pour the peanut butter and honey over the mixture in the bowl and stir until completely incorporated. Use your hands if you want.
Transfer the mixture to the pan and pat down so it's as flat as possible. (Use a tart tamper if you have one.)
Freeze the granola bars for 30 minutes.
Cut and store in the refrigerator.
Source: David Lebovitz