No Bake Almond Butter Breakfast Bars


  • 300g dates (or you could use a mixture of dates, figs, raisins)
  • 240ml warm water
  • 100ml of coconut oil, melted
  • 2 tbsp almond butter
  • 500g rolled oats
  • 100g desiccated coconut
  • 50g pumpkin seeds
  • 50g dried cranberries


  1. Line a baking tray with baking parchment and set aside

  2. Soak the dates in the warm water for 20 mins (you can skip this if you have a really powerful blender like @vitamix ) then whiz the dates, almond butter and coconut oil in a high speed blender until a smooth paste forms

  3. Put the oats, coconut, pumpkin seeds and cranberries into a big mixing bowl. Add the date paste and stir until fully combined. I like to use my hands

  4. Pour (or spoon - the mixture will be sticky and firm) the mixture into the baking tray and push down firmly so that it forms and even slab

  5. Freeze for 2 hours until set. Cut into squares and store in the fridge for a quick breakfast or emergency flapjack occasions

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