These homemade granola bars could not be easier to make.

Dates, peanut butter and honey create the glue that keeps everything sticking together.

If you dont want to use hazelnuts, walnuts, cashews or pecans can be used in their place.

an image of the Peanut Butter & Date Granola Bars

Photo:Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

Line an 8-inch-square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.

Spread 13 cup hazelnuts on a small rimmed baking sheet.

Bake on the center rack until golden and fragrant, about 10 minutes.

an image of the ingredients to make the Peanut Butter & Date Granola Bars

Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

Let cool on the baking sheet for 5 minutes.

Coarsely chop the nuts; set aside.

Reduce oven temperature to 300F.

an image of the baked hazelnuts being chopped coursely

Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

Transfer the mixture to a large bowl.

Whisk 1 egg white in a small bowl until loosened and foamy.

Add to the oat mixture; mix until well combined, using clean or gloved hands if needed.

an image of the oats, dates, seeds, and spices in a bowl being stirred together

Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

Press the mixture evenly into the prepared baking pan.

Bake until set and the top feels dry to the touch, 25 to 30 minutes.

Let cool completely in the pan on a wire rack, 1 to 2 hours.

an image of the egg white being poured over the oat mixture

Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

Slice into 12 bars (about 2-by-212-inches each).

To make ahead

Store in an airtight container at room temperature for up to 5 days.