• 1 1/2 cups rolled oats
• 1/2 cup raw almonds, walnuts or pecans
• 1 heaping cup of packed dates
• 2 tbsp. chia seeds
• 2 tbsp. sunflower seeds
• 2 tbsp. flax seeds
• 2 tbsp. hemp seeds
• 1/4 cup maple syrup or honey
• 1/4 cup peanut or almond butter

Toast oats and almonds in a 350 degree oven for 13-15 minutes or until slightly golden.

Process dates in a food processor until small bits remain (about 1 minutes). It should form a dough-like consistency.

Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.

Warm honey and nut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates. Mix thoroughly (either hands or spoon).

Transfer to 8×8 dish or small pan lined with plastic wrap or parchment paper.

Cover with parchment or plastic wrap and press down with something flat to pack them tightly. Chill in the fridge or freezer for 15-20 minutes to harden.

Remove bars from dish and chop into 10 even bars.