Step 1

Preheat oven to 350 degrees F (176 C) and line an 8×8-inch baking dish with parchment paper.

Step 2

Add oats, almonds, and sunflower seeds to large baking sheet. If sunflower seeds or almonds are already roasted, don’t put them on the pan and reserve to add later.

Step 3

Bake for 13-15 minutes, or until light golden brown, stirring occasionally. In the last 5 minutes of baking, add the shredded coconut and stir. Once everything is light golden brown and toasty, remove from oven and set aside.

Step 4

In the meantime, add peanut butter, coconut oil, and maple syrup to a small saucepan. Warm over medium heat until melted, stirring to combine. Remove from heat when well-mixed and pourable - about 3-4 minutes. Set aside.

Step 5

Add chopped dates, toasted oats, nuts, seeds, and dried fruit (optional) to a large mixing bowl and top with peanut butter mixture. Stir well to combine, using the spoon to mash the dates and make sure they’re evenly distributed - this will help the bars stick together. You can add more dates, as needed.

Step 6

Transfer mixture to prepared 8x8 dish and use a spatula to spread evenly and pack down. Lay a piece of parchment paper on top and use a drinking glass (or similar shaped object) to press down firmly and pack the mixture in place. It’s important it’s packed well or they can crumble when cutting.

Step 7

Place in freezer for 30 minutes to set. Cut into 9 even squares, or 10-12 bars (amount as original recipe is written // adjust if altering batch size).

Step 8

For best freshness, store in a sealed container in the refrigerator for 2-3 weeks or in the freezer for up to 1 month. I prefer mine in the freezer, as they stay freshest that way.