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Not-so-forbidden Nut Bars

Not-so-forbidden Nut Bars

This recipe comes from the Canyon Ranch Kitchen and beside all its healthy benefits it is simply delicious!


  • ½ cup chopped pecans = > "Pecan are very expensive in China! We replaced it with more almonds."
  • ½ cup chopped almonds
  • ¾ cup honey
  • 2¾ cups rolled oats
  • ½ cup dried cranberries => "We replaced cranberries which are usually coated with too much sugar, with more dried red dates and goji berries- local favorites, known for many health benefits."
  • ¾ cup dried chopped apples => "Instead of dried apples, we used Xinjiang raisins. More colors more fun!"
  • ½ cup raisins
  • ½ cup sliced dates, about 10 med
  • 1 tsp cinnamon

For best results, store wrapped or in an air tight container in the refrigerator for up to 1 month




Preheat oven to 325F. Lightly coat a 9-inch by 13-inch baking sheet with canola oil spray. Spread nuts on baking sheet and toast lightly for 5 minutes – this gives the nuts a great roasted taste!

Warm honey in microwave or over low heat on stovetop to the consistency of a thin syrup.

Place nuts in the bowl of a food processor. Chop briefly – If you don’t have a food processor you can also chop them by hand, but it’s much longer…(I speak from experience)!

Add oats, cranberries, apples, raisins, dates and cinnamon. Turn on machine and mix briefly until all ingredients are chopped. While machine is running, drizzle in warm honey until mixture binds.

Lightly coat baking sheet (same one used for nuts) with canola oil spray. Press mixture into baking sheet. Lightly spray parchment paper with canola oil. Using a rolling pin, roll (over parchment) until mixture is even. Place in freezer for at least 30 minutes. Cut into 16 bars.