Mesquite Granola Bars

Mesquite Granola Bars

Yield: 15 granola bars

Mesquite Granola Bars


  • 2 Cups Oats
  • 1/2 Cup each of Sliced Almonds, Pepitas, Chopped Pecans
  • 15 Pitted Medjool Dates
  • 3 Tablespoons Coconut Oil
  • 1/2 Cup Peanut Butter
  • 1/4 - 1/2 Cup Maple Syrup
  • 1/2 Tablespoon Vanilla Extract
  • 1 Tablespoon each of Chia Seeds and Flaxmeal
  • 1/2 Tablespoon Maca Powder
  • pinch of Salt
  • 1/2 Cup Mesquite Flour
  • Optional: Cocao Nibs


Preheat the oven to 350. Spread oats and nuts over two lined baking sheets and roast for 10-15 minutes.

Boil about 3 cups of water and cover the 15 pitted dates in a bowl. This softens them. Set aside.

Meanwhile, in a stainless steal mixing bowl, combine coconut oil, peanut butter, maple syrup and vanilla extract. Heat on a low setting until everything melts smooth. Remove from heat.

Add the roasted oats and nuts to the mixing bowl and stir with a wooden spoon to combine. Drain the dates and add to the mix. Stir in the chia, flax, maca, salt and mesquite flour until everything is fully incorporated.

Line a 13 X 9 baking sheet and press the granola bar mixture evenly into a square. If you are adding cocao nibs, press on top at this point. Cut into squares.

Bake at 350 for 12-15 minutes then refrigerate for at least an hour until set.