My pantry is overflowing with nuts, seeds and little bags of dried fruit. If you’ve ever fallen victim to bulk-bin impulse buys, you know the feeling. A well-organized spice rack helped me find things faster around the house, but it didn’t stop me from accumulating random ingredients.
If you’re dealing with the same situation, let’s put those odds and ends to good use. Even if your pantry is modest, grab a couple cups of your favorite nuts and seeds and try this recipe—it’s forgiving and flexible.
You can use any combination of nuts and seeds you have on hand — this recipe is adaptable. Aim for about 2 1/4 cups total of mixed nuts and seeds. If you’re nut-sensitive, choose a variety of seeds. If banana is an issue, replace it with applesauce. Don’t love chai spice? Swap in cinnamon, cardamom, pumpkin spice or leave the bars unspiced. These granola bars are grain-free, so they’re perfect for anyone avoiding grains.
They hold together well, travel nicely, and are naturally sweetened with fruit rather than added sugars—no honey, agave, coconut nectar or refined sugar. Instead, they rely on dates, banana and lots of healthy fats for texture and flavor.
These grain-free chai granola bars bake up crunchy and compact—great for snacks on the go. Below is the recipe and method in clear steps so you can recreate them at home.
- Nuts, Seeds and Fruit:
- 2 1/4 cups mixed nuts and/or seeds, roughly ground
- 1 cup shelled hemp seeds (hemp hearts)
- 1/2 cup dried currants
- 1/4 cup flaxseed, roughly ground
- 2 tablespoons chia seeds, roughly ground
- Binding Ingredients:
- 150 g Medjool dates, pitted (about 10 dates or ~140 g pitted)
- 1/2 cup almond butter
- 1 ripe banana, mashed
- 5 teaspoons chai spice or masala (homemade or store-bought)
- Preheat the oven to 325°F (160°C). Line a rectangular pan with parchment paper, leaving extra draped over the sides for easy lifting. Pan size affects bar thickness; a 10×6 inch pan works well.
- Place the pitted Medjool dates in a bowl and cover with hot water. Let them soak for 30 minutes, then drain well.
- Roughly grind your mixed nuts and seeds. Keep a mix of small and slightly larger pieces, but avoid chunks bigger than your pinky nail.
- In a large bowl, combine the ground nuts and seeds with the hemp seeds, currants, ground flax and ground chia. Set aside.
- Mash the soaked dates with a potato masher or fork until they form a smooth paste. Add the mashed banana, then stir in the almond butter and chai spice until evenly combined.
- Mix the wet binding mixture into the nut and seed mixture using your hands, a stand mixer or a hand mixer. Work until everything is fully incorporated and holds together when pressed.
- Press the combined mixture firmly into the prepared pan and bake for 35–40 minutes, until the edges turn golden. Remove from the oven, lift the block from the pan and let rest for 5 minutes. Cut into bars of your desired size and arrange them on a baking sheet.
- Return the cut bars to the oven and bake for an additional 15 minutes to crisp them up. After baking, transfer the bars to a cooling rack and cool completely before storing.
If you’re sensitive to banana, replace it with 1/4 cup unsweetened applesauce.
Store the bars in an airtight container in the freezer for up to 3 months.
The trick is mashing the dates until they form a smooth paste—use a potato masher or a food processor if you have one. A smooth paste helps the bars bind properly.
If some nut or seed pieces are too large, cutting can be tricky—keep pieces no larger than a pinky nail. After combining wet and dry ingredients, press the mixture into the pan and bake.
After the initial bake, cut the block into bars and return them to the oven to crisp. This final step makes them portable, crunchy and satisfying.
Now it’s your turn: what random nuts and seeds are hiding in your cupboards? Use them up and enjoy a batch of crunchy, grain-free chai granola bars.
