granola bars

I was really skeptical if i would be able to follow my healthy eating habits while I was traveling back to see my parents last month. Since the heat just started to increase before my travel days, I started to think which healthy snack i can pack in my luggage as raw perishables like veggies or fruits can go bad really fast in your luggage, I decided to pack something which won’t go bad during my  more than 10 hours flight.

After searching a bit, I opted for no cook granola bars to pack with me as they are rich in nutrients and provide constant energy. My nervousness on how to reach home with nice & firm granola bars was adding to my luggage packing worries. Yet, I decided not to make it an excuse to binge at those fried snacks my mom would cook with the afternoon tea. I took the leap of faith and viola !! I got success. Not only they were delicious but even my mom loved them and kept asking me the recipe. 😉

So here goes the recipe if you wish to pack something really energetic and healthy during your travel or even want to surprise your mom with your cooking skills.


makes 12 – 4′ inch bars.

Oatmeal               1 ½ Cup

Pitted mejdool dates     1 Cup (heaped)

Raisins (1/2 cut)               1 Cup 

Walnuts (slightly crushed)            ¼ Cup

Almonds (peeled and sliced)      ¼ Cup

Coconut Oil (melted)                      2 tbsp.

Peanut butter or any nut butter                 2 tbsp.


Optional: Toast the oats in oven for just 5-7 minutes on 170°C or until very slightly golden brown.

  1. Process the dates in a food processor until it forms a dough ball.

           Tip: Try putting the dates in water overnight if your dates are very dry and not moist. This will help the dough to be sticky.

  1. Mix in the dry ingredients (raisins, walnuts, almonds and oatmeal) in a large mixing bowl.
  2. Warm coconut oil in a saucepan.
  3. Add peanut butter in the coconut oil while it is on slow heat and mix thoroughly.
  4. Pour the liquid mixture over the dry ingredients & mix.
  5. Now add the date mixture in the bowl. Start with a fork and gradually use hands to disperse the bits of date mixture.
  6. Slightly knead until all the dry and wet ingredients are well combined and the mixture looks like hard dough.
  7. Transfer the mixture to an 8’ x 8’ square baking pan lined with one page of parchment paper lined horizontally and another page lined vertically. Make sure that the edges of both the papers extend way beyond the edges of the pan. This will help you pick up the solid mixture.
  8. Press down firmly until the bars are flattened from all sides. Use a glass with a flat base to press down evenly.

         Tip: Put a parchment paper over the mixture in the baking pan and then roll the flat base of the glass over the paper.

                 This makes the glass easy to move around and gives equal packing of the mixture from all sides.

  1. Let the base firm up in a fridge for at least 30 – 40 minutes or freezer for at least 25 – 30 minutes.
  2. With the help of lined parchment papers, take out the mixture onto a cutting board and slice into 10 or 12 even bars.

Store in an airtight container for up to a few days.