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Breakfast Bars

Quick and easy to make no-bake breakfast bars with almonds, rolled oats, chia and sunflower seeds, quinoa puffs. Sweetened with dates and cranberries. Gluten-free and vegan.
Course Breakfast, Snack
Cuisine Gluten-free, Vegan
Author Nensi Beram



  • 200 g dates previously soaked in water for 1-2 hours
  • 6 tablespoons coconut oil
  • 60 g dark chocolate
  • 100 g toasted almonds chopped
  • 100 g rolled oats
  • 30 g chia seeds
  • 30 g sunflower seeds
  • 20 g quinoa puffs
  • 70 g dried cranberries
  • 30 g goji berries
  • 1 tablespoon cacao powder
  • 1 tablespoon date syrup for extra sweetness, if needed


  • 100 g dark chocolate for dipping, optional


  • Line the square pan (20 x 20 cm) with baking paper.
  • Combine the dry ingredients in one bowl.
  • Melt chocolate over low heat in a medium pot. Stir until smooth.
  • Drain dates and add them to the blender. Blend shortly until you get a thick paste.
  • Add date paste, melted chocolate, and 6 tablespoons coconut oil into the bowl with dry ingredients and stir well until combined. You can also use a hand mixer for this.
  • Press the mixture down firmly into prepared pan. Place it in the fridge for a couple of hours to firm up.
  • Remove it from the pan and chop it into bars or squares.
  • If you'd like, you can dip bars in melted chocolate.