Instructions

• Preheat the oven to 350°F (180°C). Line a 8-inch (20cm) square baking pan with baking paper.
• In a large bowl, stir together the oats, almonds, seeds and salt. Set aside.
• In a small pot combine the maple syrup and dates. Place the pot on the stove and bring to a boil over medium-high heat. Reduce the heat and simmer gently for about 10 minutes until the dates have softened and the syrup has thickened slightly.
• Remove the dates from the heat and mix in coconut oil, mash the dates with a fork. Add the date syrup to the oat mixture and stir well until combined. Transfer the mixture into the baking pan and firmly press into the base.
• Place the pan in the oven and bake until firm and browned, around 45-50 minutes.
• Remove the pan from the oven and set aside for 10 minutes, then remove the bars from the pan, place on a wire rack and set aside to cool completely.
• Once cooled, cut into bars, place in an airtight container and store at room temperature for up to 5 days.