Super Seedy Granola Bars

• servings: 10 servings
• total time: 30 minutes

Ingredients

1 1/2 cups rolled oats ((gluten-free for GF eaters))

1/2 cup raw almonds, walnuts, or pecans ((roughly chopped))

1 heaping (seriously) packed cup dates ((pitted // deglet noor or medjool)*)

2 Tbsp chia seeds* ((see note))

2 Tbsp sunflower seeds ((roasted or raw))

2 Tbsp flax seeds ((ground or whole))

2 Tbsp hemp seeds

1/4 cup agave nectar or maple syrup ((or honey if not vegan))

1/4 cup creamy salted natural peanut butter or almond butter

Chocolate chips, dried fruit, other nuts, banana chips, etc.

Directions

Toast your oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.

Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency (mine rolled into a ball).

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

Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.

Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13 // as original recipe is written // adjust if altering batch size)

Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.

Remove bars from dish and chop into 10 even bars (as original recipe is written // adjust if altering batch size). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.