Food & Cooking Recipes Breakfast & Brunch Recipes Vegan Granola Bars 3.5 (186) 24 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 23, 2018 Print Share Share Tweet Pin Email Yield: 8 Oats bring a pleasant chewiness and an old-fashioned goodness to these vegan, nutrient-dense bars. Pureed dates lend just enough sweetness to this convenient breakfast or snack. Nuts, ground flax, and dried fruits add antioxidants, vitamins, good fats, and flavor. Ingredients 1 cup (9 ounces) pitted dates Vegetable-oil cooking spray 1 ½ cups old-fashioned oats, finely ground, or 1 cup quinoa flakes 4 ½ ounces (1 cup) pecans, toasted, ½ finely ground and ½ coarsely chopped 2 ounces (½ cup) unsalted macadamia nuts, toasted, ½ finely ground and ½ coarsely chopped 2 ¼ ounces (⅓ cup) dried papaya, cut into ½-inch pieces 1 ¾ ounces (⅓ cup) dried cherries, chopped 2 ounces (⅓ cup) dried blueberries 2 tablespoons oat bran 3 tablespoons ground flaxseed 2 tablespoons wheat germ ½ teaspoon coarse salt ½ teaspoon ground cinnamon 3 tablespoons brown-rice syrup or honey Directions Preheat oven to 350 degrees. Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain. Puree in a food processor until smooth. Coat an 8-inch square baking pan with cooking spray. Mix oats or quinoa flakes, nuts, papaya, cherries, blueberries, bran, flaxseed, wheat germ, salt, and cinnamon in a large bowl. Mix in date puree and brown-rice syrup or honey. Press mixture into pan. Bake until center is firm and edges are golden, about 25 minutes. Let cool in pan on a wire rack. Cut into 8 bars. Bryan Gardner Cook's Notes Protein-rich quinoa flakes, which have a nutty flavor, also work well in this recipe. Print