Terry's Granola Bars

For the last four months, clients have had access to walnuts in our grocery centers and grocery boxes. Walnuts are a superstar for heart and brain health – they contain anti-inflammatory omega-3 fats, vitamin B6 and copper for nerve function, and a good dose of protein as well. Client Terry shares how he incorporates the walnuts in his homemade granola bars in the recipe below.

Terry's Granola Bars

Ingredients

• 1 heaping cup pitted dates, diced (apx. 20 -22 large dates)
• 1/2-2/3 cup almond butter or other nut butter
• 3 eggs, beaten slightly
• 4 bags Project Open Hand granola (or similar)
• 2 bags Project Open Hand trail mix (or similar)
• 1 heaping cup dried cranberries
• 3 cups nuts (e.g. 1 cup walnut, 1 cup pumpkin seeds, 1 cup slivered almonds)

Directions

1. Preheat oven to 350 F.
2. In a mixer/food processor, puree dates. Use 2-3 splashes of hot water to make an emulsion. Give the emulsion a few minutes to cool from hot to warm before it's mixed with the other wet ingredients. (It will also thicken as it cools.) 
3. Beat the eggs well. Then, add nut butter and date emulsion, making sure that it is blended well.
   NOTE: The nut butter should be soft when added. Microwave for 5 to 10 seconds if necessary.
4. Gradually toss in the remaining ingredients. The mixture should be sticky but scoopable.
5. In an 8x8" or 9x13" pan, scoop the mixture into a pan and press down with a glass jar. Be sure to press down the edges, as well, or use your fingers.
6. Bake at 350F for 15 to 20 minutes, or until edges are lightly browned.
7. Cool completely. Slice and serve! The bars should be at least 1 to 1.5 inches thick to ensure they do not fall apart.     

This recipe makes ~12 in a 8x8" pan, or 18 in 9x13" pan.

Photo courtesy of EatingWell Test Kitchen