These walnut oat bars with dates are made with dates, coconut, walnuts, honey, coconut oil and chia seeds.

They’re naturally sweet and packed with fiber. You’ll love them, I just know it!

My favorite raw granola bars are about to become your favorite, too!

How to make walnut oat bars with dates

Medjool dates: The star of the show, if you ask me.
- Their stickiness brings everything together and also add sweetness while providing that classic date flavor.
- Make sure to get the pitted kind unless you want to dig the pits out.
Rolled oats: The old-fashioned kind work great, but you could also use quick oats.
Coconut flakes: I use the unsweetened flakes.
Walnuts: A 1/2 cup adds nuttiness and a boost of omega 3 fatty acids.
Coconut oil: This is a crucial ingredient for this recipe. When you make the bars, melt the coconut oil so it will evenly distribute throughout the bar “dough”.
- Then, when it cools in the refrigerator it will become hard and hold the bars together.
- Other oils that are liquid at room temperature will not work for this recipe; you must use an oil that is solid at room temp like coconut oil (I use it for recipes like this one and for granola; otherwise, coconut oil is not my first choice).
Honey: Adds a bit of sweetness and the stickiness brings things together.
Chia seeds: A tablespoon adds texture and, like walnuts, adds a boost of omega 3s.

Line a 9×9 baking dish with parchment paper.
Place all ingredients in the bowl of a food processor and pulse until a sticky dough forms.
Transfer dough to the parchment-lined dish and press evenly into a square.
Refrigerate at least 2 hours.
Lift the bars out of the baking dish using the edges of the parchment paper and place on a cutting board.
Cut into 12 bars.
Store in the refrigerator in an airtight container or bag.

Instead of dates: You can use any type of date (pitted), dried figs or prunes.
For the rolled oats: Old-fashioned rolled oats or quick oats will work.
For the coconut flakes: You can skip them if you don’t like them; just add a bit more walnuts and oats to make up for it.
For the walnuts: Use pecans instead.
For the honey: Use maple syrup.
For the chia seeds: You can leave them out or use a tablespoon of ground flax seed if you want.

To make them gluten free: Use certified gluten free oats. Be sure all other ingredients are gluten free.
To make them dairy free: These bars are dairy free.
To make them vegan: Use maple syrup instead of honey.
To make them egg free: This recipe does not contain eggs.

Scrumptious snack recipes:

Raw bars made with dates, oats, coconut, walnuts, honey, coconut oil and chia seeds.

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Line a 9×9 baking dish with parchment paper.
Place all ingredients in the bowl of a food processor and pulse until a sticky dough forms. Transfer dough to the parchment-lined dish and press evenly into a square. Refrigerate at least 2 hours.
Lift the bars out of the baking dish using the edges of the parchment paper and place on a cutting board. Cut into 12 bars.
Store in the refrigerator in an airtight container or bag.

Storage Tip: Bars can be frozen in an airtight container or plastic bag for up to 2 months.