Name: Hazelnut Granola Breakfast Bars
Prep time: 8 min
Cook time: 18 min
Total time: 27 min
Yield: 12 servings
Ingredients: 2 tbsp ground flaxseeds; 6 tbsp water; 1 cup unsalted roasted hazelnuts; 1.25 cup rolled oats (for blending); 1 tsp ground cinnamon; 0.5 tsp salt; 1.25 cup rolled oats (remaining whole); 0.75 cup medjool dates (pits removed); 0.5 cup almond butter; 0.3333333333333333 cup refined coconut oil (soft or melted); 1 tsp pure vanilla extract; 0.5 cup dried cranberries (chopped); 0.25 cup pumpkin seeds; 0.25 cup raw pecans; 1.4 oz dairy-free dark chocolate (chopped); 2 tbsp unsweetened coconut flakes (optional)

Instructions

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1

Combine the ground flaxseeds (2 tbsp) and water (6 tbsp) in a small bowl and set aside to gel.
2

Preheat oven to 350°F (180°C). Line or lightly grease a 9 x 13 inch (18 x 27 cm) baking dish.
3

In a food processor, blend the unsalted roasted hazelnuts (1 cup), rolled oats (1.25 cup), ground cinnamon (1 tsp), and salt (0.5 tsp) into a flour.
4

Transfer the blended mixture to a large bowl and add the rolled oats, remaining whole (1.25 cup).
5

In the now-empty food processor, blend the medjool dates, pits removed (0.75 cup) until a paste forms.
6

Add the almond butter (0.5 cup), refined coconut oil, soft or melted (0.333 cup), pure vanilla extract (1 tsp), and the gelled flax egg to the food processor. Blend until well combined.
7

Transfer the sticky date mixture to the large bowl with the dry ingredients. Add the dried cranberries, chopped (0.5 cup), pumpkin seeds (0.25 cup), raw pecans (0.25 cup), and dairy-free dark chocolate, chopped (1.4 oz). Mix well.
8

Press the mixture firmly into the prepared baking dish to smooth out the top. If desired, press on any of the optional toppings, like unsweetened coconut flakes (2 tbsp).
9

Bake for 14-17 minutes or until lightly golden. Let cool completely before cutting into bars. Enjoy!