Buckwheat Granola Bars
No-bake bars of rolled oats, ground almonds, sunflower and pumpkin seeds, pistachios, cacao nibs and goji berries bound with almond butter, agave and coconut oil, studded with dried apricots and Medjool dates. Pressed, chilled and cut into fifteen.
Ingredients
- 1⅔ tablespoon coconut oil, melted; includes 2 teaspoons for brushing the dish
- ⅔ cup rolled oats
- ½ cup ground almonds
- ⅓ cup sunflower seeds
- 3 tablespoon pumpkin seeds
- ⅓ cup pistachios
- ½ cup cacao nibs
- ¼ cup goji berries
- ½ cup buckwheat groats, soaked 20 minutes, drained, and rinsed
- ⅓ cup dried apricots, chopped
- 2 medjool dates, pitted and chopped
- 2 tablespoon almond butter
- 5 tablespoon agave nectar
Method
- Brush a 10 x 6- to 7-inch dish with coconut oil and line it with enough parchment paper to hang over the sides. Set aside.
- In a large bowl, combine the oats, ground almonds, seeds, pistachio nuts, cacao nibs, and goji berries, and stir well. Add the soaked buckwheat to the bowl and combine. Stir in the apricots and dates.
- In a small bowl, combine the almond butter, agave nectar, and coconut oil. Warm gently until loose and mix with a fork.
- Pour the almond butter mixture over the dry ingredients and stir well so that everything is moist.
- Transfer the granola to the prepared dish and press it down firmly. Cover and refrigerate overnight, or for several hours, then lift it out using the overhanging paper. Peel the paper off.
- Cut the granola into 2-inch bars using a sharp knife. Store them in a covered container in the refrigerator.
Notes
Chills overnight before cutting. The bars keep for a week refrigerated and freeze well, so one batch covers several breakfasts.Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.