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2 cups rolled oats
1 cup prunes, or dates
1 cup Rancho’s Breakfast Mix
1/3 cup nut butter
1/4 cup maple syrup, honey, or other liquid sweetener
1 tsp vanilla extract
1/2 tsp salt, or to taste
Optional: Toast oats for 20 minutes in the oven at 350F, stirring half way though. I prefer the taste of the oats toasted but the recipe works just as well with them raw.
Add the prunes to a food processor with the metal S blade installed, pulse until the prunes have broken down and are clumping in a ball.
Add all ingredients to a bowl and mix until they’re well combined, I find it easiest to get right in there with my hand but you can use a spoon or fork.
Line a 8×8 inch baking dish with parchment paper and scoop the mixture in. Press it down as firmly as you can with your hands, this step in important if you don’t want crumbly bars!
Put the baking dish in the fridge for around 30 minutes or until it feels cool and firm to the touch. To cut the bars pick up the parchment paper and lift the mixture out of the baking dish and cut to the desired size.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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