Process dates in blender until small bits remain. It should form“dough” like consistency. Place oats, almonds and dates in a large mixing bowl – set aside.
Warm agave or honey and peanut butter in a small saucepan over a low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
Once thoroughly mixed, transfer to an 8×8-inch baking dish or other small pan lined with parchment paper so they lift out easily.
Press down firmly until uniformly flattened – use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better. Cover with parchment paper and let it firm up in fridge or freezer for 15-20 minutes.
Remove bars from pan and chop into 10 even bars.
Store in an airtight container for up to a few days.
|Macro (Per serving)||Gram||Kcal||%|
- 1/2 cups rolled oats
- 1 heaping cup packed dates (pitted)
- 1/4 cup agave nectar or honey
- 1/4 cup creamy salted natural peanut butter or almond butter
- 1 cup unsalted almonds (loosely chopped)
Optional: Try adding some chocolate chips, dried fruit, nuts, banana chips, vanilla or cinnamon for an extra added taste.