Pecan Almond Date Bars

Pecan Almond Date Bars

Debbie P 0

"I needed something perfect for skiing and hiking; something compact, healthy, and most of all, delicious. This is it! I brought this along to a hike with my friends, and everyone asked for the recipe. It's perfect for air travel or any sport. You can use other nuts and you can add other dried fruits, but always use at least a full cup of dates. When cool, cut into 18 little squares."
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1 h 20 m servings 140 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread pecans and almonds onto a baking sheet.
  3. Bake in the preheated oven until nuts are toasted and fragrant, 7 to 8 minutes. Remove baking sheet from oven and decrease oven temperature to 325 degrees F (165 degrees C).
  4. Combine flour, flax seeds, salt, baking powder, and baking soda in a food processor; pulse a few times. Add pecans and almonds to flour mixture; pulse until nuts are coarsely chopped. Add oats and dates to flour-nut mixture; pulse just until combined.
  5. Whisk maple syrup and vanilla extract together in a bowl until smooth; pour over oat mixture and pulse just until combined. Spread oat mixture into an 8-inch square pan.
  6. Bake in the preheated oven lightly browned, about 25 minutes; cool to room temperature.


  • Cook's Notes:
  • Substitute quick-cooking oats with rolled oats if desired.



Loved it but used honey instead as I didn't have maple syrup on hand.