Simple Fruit and Nut Bars

Here is my favorite fruit and nut bar recipe, with a chewy oat base, dried fruits, mixed nuts, and a touch of honey that holds everything together perfectly.

These fruit and nut bars are my go-to snack when my kids need something healthy but still tasty. I always keep a batch in the pantry because they’re perfect for lunch boxes, after-school snacks, or when I need a quick energy boost myself.

What Kind of Dates Should I Use?

For these fruit and nut bars, you’ll want to use soft, pitted dates like Medjool or Deglet Noor varieties. Medjool dates are larger and naturally softer, which makes them easier to blend into a smooth paste, while Deglet Noor dates are smaller but work just as well if they’re fresh and pliable. If your dates feel a bit dry or hard, you can soak them in warm water for about 10 minutes to soften them up before using. Make sure to remove any pits if you’re buying unpitted dates, and give them a quick chop before processing to help your food processor or blender work more efficiently.

Options for Substitutions

These bars are super forgiving when it comes to swapping ingredients – here’s what you can change up:

• Dates: If your dates are too dry, soak them in warm water for 10 minutes before using. You can also substitute with dried figs or prunes, though the flavor will be slightly different.
• Peanut or almond butter: Any nut or seed butter works here – try cashew butter, sunflower seed butter, or even tahini for different flavors. Just make sure it’s the same consistency as what’s called for.
• Honey: Maple syrup or agave nectar work perfectly as substitutes. Use the same amount, but your bars might be slightly less sticky.
• Almonds: Feel free to use any nuts you have on hand – walnuts, pecans, cashews, or pistachios all work great. You can even use a mix of different nuts.
• Rolled oats: Quick oats can work in a pinch, but the texture will be less chewy. You could also try crushed cereal or granola for extra crunch.
• Dried fruit: This is where you can really get creative! Try dried cherries, chopped dried mango, raisins, or even mini chocolate chips if you want something sweeter.
• Pumpkin seeds: Sunflower seeds, chopped walnuts, or even coconut flakes make good substitutes. You can skip them entirely if you don’t have anything similar.

Watch Out for These Mistakes While Making

The biggest mistake when making fruit and nut bars is not processing the dates enough – they need to be completely smooth and paste-like, or your bars will crumble apart instead of holding together properly.

Another common error is using dates that are too dry or hard, which won’t bind the ingredients no matter how much you process them – if your dates feel tough, soak them in warm water for 10 minutes before using.

Don’t skip pressing the mixture firmly into your pan with the back of a spoon or your hands, as loose packing will result in bars that fall apart when you try to cut them.

For the cleanest cuts, chill your bars in the refrigerator for at least 2 hours before slicing, and use a sharp knife wiped clean between cuts to prevent the sticky mixture from dragging.

What to Serve With Fruit and Nut Bars?

These bars are perfect on their own as a grab-and-go snack, but they’re also great paired with a hot cup of coffee or tea for an afternoon pick-me-up. I love packing them in lunch boxes alongside some fresh fruit like apple slices or grapes for a balanced snack that keeps you satisfied. They also work really well as a pre-workout energy boost or post-workout recovery snack when you need something that’s both filling and nutritious. For a more indulgent treat, try serving them with a glass of cold milk or even crumbled over some vanilla yogurt for a crunchy topping.

Storage Instructions

Keep Fresh: These fruit and nut bars stay perfectly chewy when wrapped individually in plastic wrap or stored in an airtight container at room temperature. They’ll keep for up to a week, making them perfect for grab-and-go snacks or lunch box treats.

Refrigerate: If you want your bars to last even longer, pop them in the fridge where they’ll stay fresh for up to 2 weeks. The cold storage makes them a bit firmer, which some people actually prefer for a more satisfying bite.

Freeze: You can freeze these bars for up to 3 months by wrapping them individually and placing in a freezer bag. Just thaw at room temperature for about 20 minutes before eating, or enjoy them straight from the freezer if you like them extra firm and cold.

Preparation Time	10-15 minutes
Cooking Time	1-5 minutes
Total Time	40-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1750
• Protein: 35-40 g
• Fat: 55-65 g
• Carbohydrates: 250-270 g

Ingredients

• 1 cup pitted dates (about 12 pieces)
• 1/4 cup almond butter or peanut butter
• 1/4 cup honey
• 1 tsp vanilla extract
• 1 cup roasted almonds, chopped
• 1/2 cup old-fashioned oats
• 3/4 cup dried mixed fruit (such as cranberries, golden raisins, chopped apricots)
• 1/4 cup raw pumpkin seeds

Step 1: Prepare the Pan

Line an 8-inch square pan with nonstick foil, making sure to leave an overhang on all sides for easy removal later.

This will help you lift the bars out cleanly once they are set.

Step 2: Chop the Dates

• 1 cup pitted dates (about 12 pieces)

Place the pitted dates in a food processor and process until they are finely chopped and begin to form a sticky ball.

Transfer the chopped dates to a large mixing bowl.

Step 3: Combine the Wet Ingredients

• 1/4 cup almond butter or peanut butter
• 1/4 cup honey
• 1 tsp vanilla extract

In a small saucepan over medium heat, add the almond butter or peanut butter, honey, and vanilla extract.

Stir occasionally until the mixture is melted and well combined, about 1 minute.

Pour this warm mixture over the chopped dates in the bowl.

Step 4: Mix and Fold in the Dry Ingredients

• 1 cup roasted almonds, chopped
• 1/2 cup old-fashioned oats
• 3/4 cup dried mixed fruit (such as cranberries, golden raisins, chopped apricots)
• 1/4 cup raw pumpkin seeds

Stir the date and wet ingredient mixture together until well combined.

Next, fold in the chopped roasted almonds, old-fashioned oats, dried mixed fruit, and raw pumpkin seeds.

Mix thoroughly until everything is evenly distributed and the mixture is sticky.

I like to use my hands to really press it all together and ensure it’s well mixed.

Step 5: Press and Set the Bars

Transfer the sticky mixture to the prepared pan.

Using a spatula or your hands, press it into an even, firm layer, making sure to pack it tightly.

Place the pan in the freezer for about 30 minutes, or until the mixture is firm and sliceable.

Step 6: Slice and Store

Lift the chilled mixture out of the pan using the foil overhang, and place it on a cutting board.

Cut into 12 bars.

Store the bars in the refrigerator to keep them fresh.