- 1 1/2 cups Hodgson Mill Gluten Free Thick Cut Rolled Oats
- 1/2 cup raw almonds, walnuts or pecans, roughly chopped
- 1 heaping packed cup pitted dates, fresh if possible
- 2 Tbsp sunflower seeds, roasted or raw
- 6 Tbsp Hodgson Mill Flax Chia Blend
- 1/4 cup maple syrup, can also use agave hector or honey
- 1/4 cup sunflower butter, or creamy peanut butter or almond butter
- 1/4 cup mini choclate chips, optional
- 1/4 cup dried cranberries, optional
Line an 8x8-inch pan with parchment paper or plastic wrap. (Leave long ‘handles’ so you can easily lift out the finished bars.). Toast your oats and chopped nuts in a 350 degree oven for 13-15 minutes or until slightly golden brown. Finely chop or process dates in a food processor until small bits remain (about 1 minute). It should form a dough-like consistency and come into a rough ball. Place toasted oats, almonds and processed dates in a large mixing bowl. Add sunflower seeds and Flax Chia and set aside. Warm maple syrup and nut butter in a small saucepan over low heat, stirring. Pour over oat mixture and then mix thoroughly using a spoon or your hands. Transfer to prepared pan. Cover with more parchment paper or plastic wrap and press down with something flat, such as a book or cutting board, to get them really packed tight. This will help keep them from being breaking apart. Chill in the fridge or freezer for 15-20 minutes to harden. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. They can be kept in the freezer to retain freshness longer, but it is not necessary.
*If your dates don’t feel sticky and moist, soak them in hot water for 10 minutes, and drain before processing. The dates’ moisture helps hold the bars together.
Optional Additions: Chocolate chips, dried fruit, other nuts, banana chips, etc.
Makes about 10 bars.
Based on The Minimalist Baker
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