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Raw Honeycomb

Honey Nut Protein Bars

by Daphne Oz

This is the ultimate elevated breakfast or snack bar that’s so easy to make and perfect for busy weeks - plus they freeze beautifully!

Serving Size: 8 - 10 bars

Time to Prep: 10 minutes

Time to Cook: 25 minutes

Special equipment: high-speed blender
Ingredients

8 to 10 Medjool dates, pitted

2 ½ cups old fashioned oats, divided

3 tablespoons chia seeds

3 tablespoons flaxseed meal

3 tablespoons hemp seeds

½ teaspoon baking powder

½ teaspoon sea salt

2 large eggs

¼ cup coconut oil, melted plus additional for greasing

½ cup honey

½ cup walnuts or pecans, chopped

½ cup raw pepitas

1/3 cup dark chocolate, melted to garnish (optional)

Technique Tip

There are a few great tips for this protein bar recipe. Lining the pan with parchment paper is best for easy removal of the bars once they are baked. If your dates are on the drier side, then soak the dates in hot water to cover in a small bowl for 10 minutes, then drain and chop into small pieces. The freshest Medjool dates are naturally soft and caramelly and don’t need soaking. Simply chop into small pieces and set aside.

 

Before baking, press the raw bar mixture well into the pan. Using the back of a greased 1 cup measuring cup works great for this. Once the bars are baked, be sure to let them cool until warm or room temperature, about 25 minutes, until set before slicing and serving.

 

These bars are amazing to meal prep and freeze beautifully, just wrap well in parchment paper or plastic wrap and place in a freezer-safe container. Freeze for 1 to 2 months and thaw on the counter at room temperature for a few hours or overnight before eating.

 

Swap Option

Swap the walnuts or pecans for your favorite kind of nut. You can also use 1 to 2 scoops of protein powder instead of the mixture of chia seeds, flaxseed meal, and hemp seeds, if preferred.

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Instructions

 

  1. Preheat the oven to 350ºF. Lightly grease a 9x9 inch metal baking dish with coconut oil and line with parchment paper. If your dates are on the drier side, then soak the dates in hot water to cover in a small bowl for 10 minutes, then drain and chop into small pieces. The freshest Medjool dates are naturally soft and caramelly and don’t need soaking, simply chop and them up and set aside.

 

  1. Place 1 cup of the oats, chia seeds, flaxseed, and hemp seeds into a high-speed blender and pulse until ground into a flour (it will have a fine consistency). Remove the mixture to a medium bowl. Add the remaining 1 ½ cups oats, baking powder, and salt and mix to combine. Add the chopped dates, walnuts or pecans, and pepitas and stir again until incorporated.

 

  1. In a second medium bowl, whisk together the eggs, coconut oil, and honey. Make a well in the dry ingredients and add the wet ingredients in the center of the well. Fold gently until well combined, bearing in mind the mixture will be a bit wet.

 

  1. Press the mixture into an even layer into the prepared baking dish. Bake for 20 to 25 minutes until the bars are golden brown on the edges and cooked through in the center (similar to a cookie bar).

 

  1. Allow to cool in the pan until set and warm, about 25 minutes, then use the parchment paper to lift and remove bars from the pan. If using, drizzle with melted dark chocolate. Allow the dark chocolate to set and harden (pop them into the fridge for a minute or two to speed this along since the bars will still be slightly warm), then cut into 8 to 10 bars. Allow the bars to cool completely.

 

  1. Store in an airtight container at room temperature for up to five days or wrap individually in plastic wrap and freeze in a freezer-safe bag for 1 to 2 months. Thaw on the counter for a few hours up to overnight before eating. These are a great make-ahead healthy breakfast or snack on-the-go!

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