Super Seedy Granola Bars 135 g gf rolled oats 55 g raw almonds, walnuts, or pecans (roughly chopped) 230 g dates (pitted deglet noor or medjool) 25 g chia seeds 15 g sunflower seeds (roasted or raw) 10 g flax seeds (ground or whole) 20 g hemp seeds 60 ml agave nectar or maple syrup (or honey if not vegan) 65 g creamy salted natural peanut butter or almond butter Instructions: 1.Toast your oats and almonds in 175 C oven for 13-15 minutes or until slightly golden brown. 2.Blend dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency 3.Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside. 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 to thoroughly mix. 5.Transfer to an 8×8 dish or other small pan lined with parchment paper so they lift out easily. 6.Cover with parchment and press down with something flat, such as a book, to get them packed tightly. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.