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This tasty bar is perfect for breakfast, a snack, or dessert. It’s full of healthy carbs to give you lasting energy and is naturally sweetened with apple juice and dates. You can have a delicious treat and support your body at the same time!

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vegan banana blueberry granola bar recipe

Ingredients

  • 1 cup dates, pitted and halved
  • 1½ cups apple juice
  • 3 cups rolled oats, divided
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 ½ tablespoons baking powder
  • 1 large or 2 small ripe bananas
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (frozen also works)
  • ½ cup walnuts

Instructions

  1. In a small bowl, soak the dates in the apple juice for 10 to 15 minutes. Preheat the oven to 375ºF. Line a 9x9-inch baking pan with parchment paper, making sure the sides are covered. Cut slits in the corners of the paper so that it overlaps and lies flat.
  2. In a medium bowl, combine 2 cups of the rolled oats with the cinnamon, nutmeg, and baking powder. Mix and set aside.
  3. Place the remaining 1 cup of rolled oats, the bananas, and the vanilla extract into a blender. Remove the dates from the apple juice and set aside. Strain the juice, add it to the blender, and blend until creamy.
  4. Add the dates to the blender, and pulse a few times until the dates are in small pieces.
  5. Pour the banana mixture into the dry ingredient bowl. Mix well. Stir in the blueberries and walnuts.
  6. Using a spatula, pour the batter into the baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool at room temperature for 5 to 10 minutes before cutting and serving.

Comments (32)

(4.57 from 14 votes)
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Bunny1 month ago
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This is a great recipe! I used frozen wild blueberries as opposed to fresh berries and the bars turned out very well. The bars are delicious and I will certainly make this recipe again.

Peter Whitehead2 months ago
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where is the nutrition label please?
I need to know the carb count since I have diabetes

Lorna3 months ago
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Really delicious. I added a little taste of cardamon, as I love the flavor.

meredith3 months ago
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really good

Megan3 months ago
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Easy and yummy

Bri6 months ago
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Great recipe. I made these for a camping trip and they were delicious. A little on the sweet side for me, I’d consider reducing the dates next time.

I used water instead of apple juice and it turned out just fine. Also skipped the nuts. I used an 8″x8″ pan so they needed a few more minutes to bake. I added an extra cup of blueberries (frozen) and would do that again.

As others have mentioned they don’t look like the photo, just a bit more oat-y. Still tasty though!

April7 months ago
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These are amazing! Super easy and delicious.

Gena8 months ago
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I would love to have nutritional information on this recipe.

Peter Whitehead2 months ago
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Gena you asked the question I asked today 5 months ago

did you get a response? I want to see the nutrition label

C Bell8 months ago
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These are delicious! I definitely will make next time with almond milk. Does anyone have nutritional info on these?

Pat9 months ago
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I made these for our Christmas breakfast, and they were delicious. My non-vegan family members loved them as much as I did! I’m not a fan of walnuts, so I substituted with raw pumpkin seeds. Definitely a keeper!

Bodhitara10 months ago
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Super Yummy . Easy to make. I make them once a week since discovering the recipe 3 weeks ago.

Rosemary1 year ago
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Was great hit with us all, will make again. Can substitute apple juice with any vegan milk works great .

Illistine Banks1 year ago
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Thank you for the substitution tip.

Jen1 year ago
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I didn’t use a blender and just dumped everything into a mixer, then in the oven. Love it! So squishy and filling, great to take a slice for breakfast, feels good and healthy and my husband loves it. Describes it as an oaty bread pudding. Thank you!

Mandy1 year ago
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Turned out very good! Best way to store?

Sue Resig1 year ago
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These didn’t do it for me, but my husband enjoyed them.

Irene Guzovsky1 year ago
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These look amazing!! But I’m allergic to bananas 🙁 Is there anything else I could use instead?

Mary9 months ago
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Try persimmons. They’re dynamite as a banana substitution

MSc1 year ago
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Try sweet potato maybe?

Denise A Diener1 year ago
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I don’t usually buy apple juice. Any ideas what to substitute it with?

Bri6 months ago
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I used water and they turned out great!

Louise Searles12 months ago
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I don’t either but I’m going to get some fresh apples and juice them.

Lois1 year ago
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Looking for the breakdown of calories, carbs, fat etc..

Noemi1 year ago
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What a great way to have breakfast all ready in the morning! Mine don’t look anything like the picture, but have more oatmeal texture. I wrap pieces in waxed paper to take to work for snacks, eat it for breakfast, and sometimes have one in the afternoon to ward off the munchies. So tasty, and everything in it is good for you!

Jean7 months ago
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Yes I came here looking for a comment about this. Mine don’t look like the pic either. The pic looks like they blended the 2 cups of oatmeal and left the 1 cup intact instead the other way around. But they’re so good!

Mike1 year ago
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Awesome taste and filling. I only added about 1/4 cup more almonds

vincent r marsh1 year ago
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What in English is a cup measurement wise in ounces or grams

Mike1 year ago
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8 ounces

vincent r marsh1 year ago
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What measurement is a cup in oz or grams

Jo1 year ago
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It totally depends on the substance, it can 250 grams or more per cup. The volume of one cup of liquid is 240-250 mls, however it’s important to remember one cup of oats is a different weight to one cup of almonds. I’m an Australian living in the US and yes it’s infuriating that everything is in cups, and for precise baking gram measurements are superior but for a quick easy recipe such as this cups are just fine. I use my scales daily but I use my cups regularly too. If you don’t have cups, I’d get some, no need for anything fancy, something for a $1 is fine and you’ll use them often. Happy baking.

Kalyon Subbarao Munnaluru1 year ago
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150 grams approx

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Katie Mae

Chef Katie Mae is the founder of The Culinary Gym, an online hub for learning, practicing, and mastering whole-food, plant-based cuisine. Since 2011, she has been teaching at TrueNorth Health Center and Dr. McDougall’s residential health programs. Witnessing patients radically transform their health inspired her to create an in-depth culinary curriculum to help people embrace a whole-food, plant-based diet at home. With a master’s degree in nutrition from Bastyr University and a personal passion for flavor science, Mae teaches how to prepare food that’s both health-promoting and mouthwatering. Find her on Instagram and Facebook.

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