Date, oat and nut bars recipe

8 INGREDIENTS • 7 STEPS • 1HR 30MIN

Date, oat and nut bars recipe

Recipe
This homemade no-cook date and nut bar recipe packs in more of the good stuff with nuts, dates, oats and flaxseeds, with orange chocolate for an extra bit of sweetness and indulgence. Pack these in your lunchbox or eat after the gym when you need an energy boost. Plus, there’s no baking required, so they’re super easy to prep.
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This homemade no-cook date and nut bar recipe packs in more of the good stuff with nuts, dates, oats and flaxseeds, with orange chocolate for an extra bit of sweetness and indulgence. Pack these in your lunchbox or eat after the gym when you need an energy boost. Plus, there’s no baking required, so they’re super easy to prep.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 30MIN

Total time

Ingredients

Servings
12
75 g
rolled oats
100 g
natural breakfast berry, nut and seed topper
2 tbsp
M&S milled flaxseeds
1 tbsp
M&S chia seeds
150 g
M&S Collection medjool dates without stones
3 tbsp
M&S 100% smooth almond butter
2 tbsp
M&S Collection Canadian maple syrup
35 g
M&S Collection blood orange dark chocolate

Nutrition per serving

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Calories
163kcal
Fat
6.9 g
Saturates
1.1 g
Sugars
13.7 g
Salt
4.4 mg
Love This Recipe?
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Date, oat and nut bars recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Line a 20x 20cm tin with greaseproof paper.
step 2
Blitz the oats (75 g) in a food processor until they have a flour-like texture. Add the nut and seed topper (100 g), the flaxseeds (2 tbsp), and the chia seeds (1 tbsp), and blitz again until roughly chopped.
step 3
Add the dates (150 g), nut butter (3 tbsp) and maple syrup (2 tbsp) along with a pinch of salt, and blitz again – the mixture should form a sticky dough that holds together when pressed.
step 4
Press the mixture into the prepared tin, using the back of a spoon to firmly push down – the mixture should be around 2cm thick.
step 5
Chill in the fridge for 1 hour.
step 6
When the bars are almost ready, melt the chocolate (35 g) in a bowl set over a pan of simmering water. Drizzle over the bars in a criss-cross pattern, then cut into 12 rectangles.
step 7
Set again for 10 minutes in the fridge. Store in the fridge for up to a week or freeze and defrost thoroughly before enjoying (they will last 3 months in the freezer).
step 7 Set again for 10 minutes in the fridge. Store in the fridge for up to a week or freeze and defrost thoroughly before enjoying (they will last 3 months in the freezer).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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