No bake energy bars

Here is a recipe from Nutritional Therapist, Linda Vezzoli, lecturer at the College of Naturopathic Medicine, to make it easy to incorporate 20ml of raw olive oil into your daily routine. These non-bake energy bars are made using Filippo Berio Mild & Light Olive Oil. Great for breakfast on the go or packed lunches! These bars will keep in an airtight container for 3-4 days.

Categories: Breakfast, Vegetarian

Serves: Makes 16 bars Preparation time: 10 minutes Cooking time: 1 hour chilling time



  • 50 porridge oats
  • 50 g almonds
  • 4 tbsp mixed seeds (pumpkin, sunflower, linseed)
  • 200 g soft pitted dates
  • 100 g raisins
  • 2 tbsp honey
  • 80 ml Filippo Berio Mild & Light Olive Oil
  • 50 g dried cranberries


  1. Line the base a 28 cm x 18 cm baking tin with baking paper.
  2. Place the oats, almonds and seeds in a dry frying pan over a medium heat and lightly toast.
  3. Allow to cool, then place in a food processor and pulse until the nuts are roughly chopped. Tip into a bowl.
  4. Add the dates and raisins to the processor with the honey and blend until smooth then add the oil and pulse to combine.
  5. Add to the bowl, with the cranberries and stir to mix well.
  6. Spoon into the tin and press to flatten with the back of a spoon. Chill for 1 hr or until firm, turn out onto a chopping board, remove the baking paper and cut into 16 bars.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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