Almond Date Breakfast Bars

November 11, 2012 · 7 comments

in breakfast/brunch,dairy-free,healthy

 

I’m not a cookbook fiend. I own a few, sure, but my collection pales in comparison to most food bloggers and people who cook on a regular basis. It’s weird, because I have enough other books to open a small library, but I’ve never been a big cookbook collector. That said, every once in a while, one comes out that you just can’t wait to get your hot little hands on and for me, it was The Smitten Kitchen Cookbook. I preordered that baby early on and was so excited when it arrived. Deb’s blog was the first food blog I followed, some 6+ years ago. I’m still a regular reader and have had a lot of success with the recipes she’s posted.

The first night I got this book, I made my way through the breakfast section and the vegetarian main dish section, and I had already mentally bookmaked at least a dozen things. These almond-date bars went to the top of the list because I adore anything almond flavored and while I have a fruit/nut/oat bar recipe I already really love, I wanted to try something different.

These bars are hearty, tasty, and pretty darn good for you. Unlike a lot of granola bar recipes that have a ton of butter, sugar, or oil, these have no butter, use honey as sweetener, and use heart-healthy olive oil. So you can feel pretty good about eating them.

Zachary had a great time  helping me make these. They’re pretty much a perfect recipe for toddler assistance, because there’s a lot of dumping ingredients together and stirring, which are Zachary’s favorite things to do. Of course, you also have to be prepared for a few missing dates and peeling the orange you’re zesting, so it can be eaten by said toddler.

These come together easily and quickly. Mine crumbled a bit when I went to cut them (partly because I was impatient), but they were much firmer after some time in the fridge, so if you want to make nice squares, I would chill them in the fridge for a bit and cut them cold.

The recipe below is the one in the cookbook, but I did double it and make it in a 9×13 pan. These keep really well, so there’s no reason not to make a double batch!

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