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1
Preheat oven to 350 F.
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2
Spread rolled oats evenly on a baking sheet and pop them in the oven to toast for about 10 minutes, or until the oats become fragrant, shaking the sheet once in the middle of baking. When the oats are done, add them into a large mixing bowl and set aside.
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3
Line an 8 x 8-inch baking pan with parchment paper allowing paper to hang over the pan sides, for easy removal once done.
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4
Place dates in a food processor and pulse until a ball is formed. Transfer dates to the mixing bowl with the toasted oats. Add the nuts, seeds, cinnamon and salt. Stir with a wooden spoon or your hands, making sure to evenly disperse the dates as much as possible throughout the rest of the ingredients.
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5
Bring honey (or maple syrup for vegan option) and almond butter to a boil in a small saucepan over medium heat and pour over the dry ingredients. Stir everything together and make sure everything is well mixed.
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6
Transfer mixture into your prepared pan and press it into the pan using a spatula so that you have a smooth and uniformly flat top. Top with a piece of plastic wrap, and pop them into the freezer to set for 15 minutes.
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7
Remove from pan using the paper as handles and cut into 10 bars.
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8
Store in an airtight container or wrapped in plastic wrap in the fridge for up to a week, or in the freezer for longer term storage.
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9
Notes:
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10
1. For a gluten-free option, use gluten-free rolled oats.
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11
2. For a vegan option, use maple syrup instead of honey
