Ingredients

• 1 1/2 cups old-fashioned rolled oats (gluten-free)
• 1/2 cup chopped hazelnuts
• 1 cup dates, pitted and pureed in a food processor
• 1/4 cup honey
• 1 tbsp cocoa powder
• 1/2 cup chocolate chips

Preparation

Preheat the oven to 350°F. Grease a square 8×8 baking dish with cooking spray and then line it with parchment paper, leaving a slight over hang on each side.
Arrange the oats and nuts on a baking sheet. Gently toast them in the oven until they become fragrant, between 3 to 5 minutes.
Transfer the toasted oat mixture into a large mixing bowl and add the remaining ingredients. Stir until everything is thoroughly combined.
Transfer the mixture into the baking dish and press it into a single layer with your hands or the back of a spoon. Freeze until the granola bar begins to firm up, for 15 to 20 minutes.
Carefully, remove the granola from the dish and cut it into squares or rectangles. For best results, wrap each granola bar individually in parchment paper.
Enjoy immediately or store in the refrigerator for up to a week.