Ingredients
Method
- Heat oven to 350℉. Pour oats, almonds and buckwheat groats onto a sheet pan, and toast until slightly golden, about 15 minutes. While toasting, process dates in the food processor or mini chopper until finely chopped and forms a paste. Mix together oats, almonds, buckwheat and seeds in a bowl.
- Warm honey/maple syrup, and almond butter in a large pot over low heat, stirring until creamy and smooth. Add salt. Remove from heat and pour oat/seed mixture into pot. Add the date paste, and mix all ingredients together with a large spoon, until evenly coated throughout.
- Transfer mixture to an 8x8" baking pan, lined with parchment paper (this will allow you to easily lift the bars from the pan before cutting).
- Using a spoon or spatula, spread the mixture into the pan, using the bottom of a large glass or a book to press down, packing the bars tight. Chill in the freezer for 15-20 minutes or refrigerate until firm. Lift bars from pan using edges of parchment paper, and chop into 8 rectangular bars (or 12 smaller bars).
Notes
Bars can be stored in an airtight container on the counter for a few days, or in the fridge for up to a week. To make them "nut free" use sun butter in lieu of almond butter, and substitute sunflower or sesame seeds for the almonds.