Step 1

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

Step 2

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).

Step 3

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

Step 4

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.

Step 5

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)

Step 6

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.

Step 7

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.