Ingredients
- 1 cup rolled oats
- ½ cup almonds
- ¼ cup walnuts, chopped
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 2 tbsp sesame seeds
- ¼ cup dried apricots, finely diced
- ¼ cup raisins or dried cranberries
- 8–10 soft Medjool dates, pitted
- 2 tbsp honey (optional if dates are very sweet)
- 1 tbsp peanut butter or almond butter
- ½ tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Pulse the dates in a food processor until they form a sticky paste.
- Add the honey, nut butter, vanilla, cinnamon, and salt. Blend until smooth.
- In a large bowl, combine oats, nuts, seeds, and dried fruit.
- Pour the date mixture over the dry ingredients and mix well until everything is evenly coated.
- If the mixture seems dry, add 1–2 teaspoons of warm water. If too sticky, add a few more oats.
- Press the mixture firmly into:
- Cookie rings (as shown in the photo), or
- A parchment-lined square pan.
- Refrigerate for at least 2 hours.
- Remove from the rings or slice into bars if using a pan.
Optional Variations
- Add 2 tablespoons dark chocolate chips.
- Mix in 1 tablespoon chia or flax seeds.
- Add orange zest for a Mediterranean flavor.
- Sprinkle shredded coconut on the outside.
Storage
- Refrigerate in an airtight container for up to 2 weeks.
- Freeze for up to 3 months.
