From New York to Hawaii, the NNRC is pleased to announce that we are collecting recipes from our NNRC members to showcase foods across the United States!
First up is Mary Hacker from Gramann Reporting. Hailing from Milwaukee, Wisconsin, Mary has shared with us favorite court reporting snack, 5-Ingedient Granola Bars.
As Gramann Reporting’s new Client Services Manager, Mary Hacker fosters strong relationship bonds with every client through her passion for marketing and kind-hearted spirit. Mary volunteers her time as the Marketing Coordinator for the Greater Milwaukee Association for Legal Professionals managing their social media pages.
Mary is a young, nature-loving foodie who calls her kitchen a “sanctuary.” Her family and friends LOVE this 5-ingredient granola bar recipe, especially with the addition of chocolate chips. She is always looking for more recipes and is excited about the NNRC blog.
In her free time, she loves exploring Milwaukee restaurants with her family, taking pictures on her travels, and cooking in her downtown Milwaukee studio.
Healthy 5-Ingedient Granola Bars
- 1 heaping cup packed (~220 g) dates, pitted (degletnour or medjool)*
- 1/4 cup (84 g) maple syrup, agave nectar, or honey if not vegan
- 1/4 cup (64 g) creamy salted natural peanut butter or almond butter
- 1 cup (112 g) roasted unsalted almonds*, loosely chopped
- 1 1/2 cups (135 g) rolled oats (gluten free for GF eaters)
- optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
- Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (Mine rolled into a ball.)
- Optional step: Toast your oats (and almonds if raw) in a 350 degree F (176 C) oven for 10-15 minutes or until slightly golden brown. Otherwise, leave them raw – I prefer the toasted flavor.
- Place oats, almonds and dates in a large mixing bowl – set aside.
- Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
- Once thoroughly mixed, transfer to an 8×8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
- Press down firmly until uniformly flattened – I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
- Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
- Remove bars from pan and chop into 10 even bars (or 9 squares). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.