(with Hazelnuts, Dates, and Dried Fruit)
Each Camino brings with it a fresh batch of inspiration—and a new version of these granola bars. I’ve made it a tradition to refine the recipe with every trek, nudging the ingredients and proportions closer to perfection. Whether it’s swapping out nuts, balancing the dried fruit medley, or fine-tuning the salt-sweet harmony, every batch is a step closer to the elusive “perfect” granola bar.
This version might just be the one—dense, chewy, deeply satisfying, and trail-tested. But then again… the next Camino might whisper a better idea.
Ingredients:
- 250g rolled oats (preferably ecological)
- 200g finely chopped hazelnuts
- 160g dried apricots, chopped
- 160g prunes, chopped
- 200g Medjool dates (approx. 8 large), pitted and chopped
- 130g natural peanut butter
- 130g honey
- 130g coconut oil
- 2 tsp vanilla extract
- 2 tsp salt
- 1 tbsp sesame seeds
- 50g pumpkin seeds
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
- Toast the Oats and Hazelnuts: Spread the oats and chopped hazelnuts on a baking sheet. Toast for 8–10 minutes, stirring halfway through, until lightly golden and fragrant.
- Toast the Sesame Seeds: In a dry skillet over medium heat, toast the sesame seeds for 2–3 minutes until fragrant and lightly golden. Set aside.
- Prepare the Binding Mixture: In a medium saucepan over medium heat, combine peanut butter, honey, and coconut oil. Stir until smooth and fully integrated. Remove from heat, then stir in vanilla extract and salt.
- Combine the Dry Ingredients: In a large bowl, mix the toasted oats, hazelnuts, chopped dates, apricots, prunes, and pumpkin seeds.
- Add the Binding Mixture: Pour the warm binding mixture over the dry ingredients. Stir thoroughly to ensure everything is evenly coated.
- Optional Sesame Seed Base: If you’d like a sesame seed bottom layer, sprinkle half the toasted sesame seeds into the parchment-lined dish before adding the granola mixture.
- Press Firmly: Pour the granola mixture into the baking dish. Press it down firmly using a flat spatula or the back of a measuring cup.
- Top with Sesame Seeds: Sprinkle the remaining sesame seeds over the top and press them gently into the surface so they stick.
- Chill: Refrigerate for at least 1 hour to firm up.
- Slice and Store: Once set, lift the mixture out using the parchment overhang and slice into bars. Store in an airtight container for up to a week at room temp or longer in the fridge.
