Granola Nut Bars - our favorite snack and first recipe

🍽️ Servings 8 🕐 Prep time 15 minutes ⏲️Cook Time 18-20 minutes | Total Fat 7g | Cholesterol 0 mg | Sodium 25.9mg | Carbohydrates 25.6g | Protein 5.8g | Wholesome, protein-packed bars w/oats & nuts

Sep 13, 2025

I’m thrilled to share our first recipe with you! And top of the list, even before the ingredients, I wanted to show you what’s in this granola nut bar because that’s what I care about when I choose a snack. They’re healthy to eat and better than many you can find in the store. Where to start then? The nutrition label.

Nutrifox.com generated this label based on the ingredients for our granola nut bar recipe. You may find that other calculators generate different results. That’s not unusual to happen because rounding can be different in various nutrition databases, especially with ingredients like dates, nut butters, and powders.

Another resource for understanding what’s in food is Food Data Central, which is on the USDA website. There, you can search for ingredients and see the carbs, minerals, vitamins, and other components.

Either way, I have tried my best to show you what I care about, which is the nutritional content of our recipes. I hope this helps in choosing what to spend your time on cooking in the kitchen!

These lightly sweetened pomegranate granola nut bars are nutrient-dense, combining oats, nuts, and date syrup with pomegranate powder for a flavorful, low-sugar snack.

Unlike many versions available in the store, they are packed with goodness and crunch. Our granola nut bar has no refined sweeteners. They are higher in fiber and protein than many store-bought bars and have much lower sodium. The nuts, seeds, and minimal saturated/trans fats mean we have better fat quality in these homemade bars.

In the comparison chart below, we are more in calories than this particular store-bought one, but it is after all an energy bar. 100 calories will only take you so far. Our recipe is more nutrient-dense, meaning you’re getting fiber, protein, and healthy fats rather than empty carbs and added sugar.

What I like about our bars, aside from their nutritional content, is that they’re easy to grab and eat. I often find that one of them is more than enough for me to feel satisfied. And I think if you’re going to ask someone to make a recipe, it ought to be because you love it and make it in your kitchen. And that’s what’s going on here. We make these all the time.

For Toasting:

¾ cup old-fashioned oats
¼ cup chopped walnuts
¼ cup pistachios, roughly chopped

Wet Binding Mixture:

3 large egg whites
3 tbsp date syrup
1 tbsp cashew butter (for extra binding)
½ tsp vanilla extract

Dry Mix-Ins (added after toasting):

¼ cup almond flour
½ tsp cinnamon (or ¾ tsp for extra warmth)
1 tbsp pomegranate powder
4 tbsp chopped dates
1 tbsp wheat bran
1 tbsp shelled hemp seeds
1 tbsp chia seeds, soaked in 2 tbsp water for 5 minutes (adds binding and texture, this can be optional but I use the soaked chia seeds at the dry mix-in stage when I make them. It preserves texture, and avoids clumping in the wet mixture while still giving you the extra binding strength.)

Before it goes in oven:

Sprinkle of nutmeg, if so desired

Prep the Oven: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
Toast the Oats and Nuts: Spread the oats, walnuts, and pistachios on a baking sheet and toast in the preheated oven for 5-7 minutes, or until they’re lightly golden and fragrant. Let them cool slightly.
Mix the Wet Ingredients: In a large bowl, whisk together the egg whites, date syrup, cashew butter, and vanilla extract until smooth. Chef Laura Rios, who tested this recipe in her own kitchen, used a hand blender.
Combine Ingredients: Add the toasted oats, almond flour, cinnamon, pomegranate powder, soaked chia seeds (if using), and chopped dates as well as wheat bran and shelled hemp seeds to the wet mixture. Stir until fully combined.
Transfer to the Baking Dish: Pour the mixture into the prepared baking dish. I usually make it a round mound and then press it down firmly and evenly using my hands. Sprinkle a pinch of nutmeg on top.
Bake: Bake for 18-20 minutes, or until the edges are golden brown and the bars feel firm to the touch. Mine is the first one, Laura’s is the second in the images below.
Cool and Slice: Allow the bars to cool in the baking dish for about 15 minutes. Then, use the parchment overhang to lift them out, and transfer to a cutting board. Once fully cooled, cut into 8 bars, like Laura did. I often cut them to half the size, making 15 smaller ones.