Step 1

Heat oven to 350 ºF (175º C) and line a baking dish with parchment paper.

Step 2

Add your oats and almonds to a bare baking sheet and bake for 15 minutes.

Step 3

Add dates and dried fruit to a food processor and blend until a ball is formed — ~15-20 seconds. It should be sticky.

Step 4

Add the toasted oats and almonds blend for 5 additional seconds

Step 5

Transfer to a mixing bowl and add the maple syrup, peanut butter, poppy and sesame seeds, and coconut flakes. Use a spoon to mix thoroughly.

Step 6

Transfer to the same parchment paper prepared baking pan used for baking and use a wooden spoon to disperse into an even layer. Cover with parchment paper and press down with a drinking glass to get the mixture packed tightly, preventing the granola bars from crumbling. Chill in the freezer for 20 minutes.

Step 7

Remove from the dish and chop into 12 bars. Store in a container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. They keep their shape best right out of the freezer or refrigerator.