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Alpiste Granola Bars

Alpiste Granola Bars

25 Minutes Prep + 30-35 Baking

16 Bars (4 x 1 1/2 inches/ 10 cm X 4cm each)



Position oven rack in centre   of oven. Preheat oven to 350˚ F   (180˚C).

Line a 9 x 13 inch (22.25 x   32.5 cm) baking pan with parchment paper, allowing an over hang on the ends.

In a large bowl, combine rolled oats, alpiste flour, cinnamon, baking powder, salt, dates, nuts,   dried berries alpiste, ground flax and chocolate chips.

In another bowl, whisk together peanut butter, water, eggs and vanilla. Stir into dry mixture until   well combined and holding together.

Press mixture lightly into prepared pan with damp fingers.

Bake 30 minutes or until top is lightly golden and dry to the touch.

Remove from oven and cool completely before removing from pan.

Holding by the parchment paper overhang, remove from pan onto cutting board. Using a straight down motion, cut with a large knife in half lengthwise, then each half into 8 bars.

Wrap individually in plastic wrap. Pack bars into a sealed container. Let stand at room temperature  several hours to enhance flour and texture.

Store in refrigerator or freeze up to one month.


2 cups (500 mL) large flake rolled oats

1/2 cup (125 mL) alpiste flour

1/2 tsp (2 mL) cinnamon

1/2 tsp (2 mL) baking powder

1/2 tsp (2 mL) salt

1/2 cup (125 mL) chopped dates

1/2 cup (125 mL) chopped nuts and seeds (walnuts, almonds, pumpkin seeds, sunflower seeds, etc.)

1/3 cup (75 mL) dried berries or raisins

1/4 cup (50 mL) alpiste

1/4 cup (50 mL) ground flax

1/4 cup (50 mL) semi sweet mini or regular chocolate chips

1/2 cup (125 mL) smooth or chunky natural peanut butter

2 large eggs

2 tsp vanilla extract

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