This is a simple and healthy delicious after-school snack.  You can even change up the nuts and dried fruit and add chocolate chips if you like.

What You’ll Need:

1 cup packed dates, pitted

2 cups gluten-free rolled oats, toasted (you can buy oats toasted or toast your own)

¾ cup smooth almond butter or peanut butter

¾ cup raisins, dried tart cherries or dried fruit of your choice

1 cup roasted unsalted almonds, chopped

½ cups unsalted pumpkin or sunflower seeds

½ cup shredded coconut (optional)

2 Tablespoon chai or flax seeds

½ cup flaked unsweetened coconut (optional)

1/3 cup honey or maple or agave syrup

What to Do:

Preheat oven to 350 degrees.

Line 9 x 13 inch Pyrex dish with parchment paper and set aside.

In a food processor, process dates until they are like a “dough” type consistency, about 1 minute.

In a large mixing bowl, add oats, dates, almonds, nuts, seeds, dried fruit and coconut. Mix well.

In a small saucepan, warm almond butter and honey over low heat until nice and smooth. Pour mixture over oat and nut mixtures.  Mix until all ingredients are well combined.

Press mixture firmly into prepared Pyrex pan.  Bake for 20 -25 minutes until golden. Let cook on a wire rack.

Transfer Pyrex dish onto cutting board and cut into bars or squares.  Enjoy!  Store leftovers in fridge.