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Almond Butter Strawberry Granola Bars

by Luce Hosier
on 29th May 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

The combination of strawberries and almonds in these bars are a match made in heaven. Naturally sweetened by dates, they’re perfect for breakfast or snacks on the go. Plus they’re completely free from eggs and dairy. You won’t want to share these, so make a batch and keep them hidden!


Almond Butter Strawberry Granola Bars

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Ingredients

  • 200g dates (soaked in boiling water for 10 minutes)
  • 125ml dairy free milk
  • 75g almonds
  • 200g oats
  • 80g smooth almond butter
  • 1 tsp vanilla extract
  • 1 tbsp flaxseed (optional)
  • 120g strawberries (chopping into small chunks)
Prep Time
Serves
8

Instructions

  1. Preheat oven to 180°C/350°F and grease a baking tin

  2. Blitz almonds in your Ninja processor, until they form small chunks. Empty into a bowl

  3. Drain your dates and add to your Ninja processor. Blitz until a paste is formed

  4. Next add your dairy free milk, almond butter and vanilla extract

  5. Blitz until the mixture is smooth and combined

  6. Empty into the mixing bowl containing your almond chunks, and stir in your oats and flaxseed (if you are including this)

  7. Gently fold in your strawberry chunks and pour your mixture into the baking tin

  8. Flatten the mixture down, and place in the oven for approx. 20 minutes until golden brown

  9. Let cool before cutting into bars, and drizzling with some more almond butter should you wish

Luce Hosier

Hi I’m Luce Hosier. I’m a food blogger and recipe developer, specialising in vegan recipes with a healthier twist. Moving out of my family home, I found a passion in the kitchen creating delicious dishes and over time I fell in love with not only baking and cooking, but also food styling and photography. My aim is to inspire others in the kitchen, and show them how easy and fun it is to make good food.
Read more posts by Luce Hosier