1 2/3cupsgluten-free rolled oats(I use Bob's Red Mill)
1/4 - 1/2cupsugar(depends how sweet you want them)
1/3cupoat flour(or gluten free flour of your choice)
1/2teaspoonsalt
1/4teaspooncinnamon
1/4teaspoonnutmeg
1/2cupdried figs
1/2cupmedjool dates
1/2cupunsalted cashews
1/4cupsunflower seeds
1/4cupcacao nibs
1teaspoonvanilla
6tablespoonsmelted Earth Balance or coconut oil
1/4cupagave nectar
1/2cupalmond butter
Instructions
Preheat oven to 350. Line a 9×9 brownie pan with parchment paper (allow two sides to hang over the edges for easy removal) and lightly grease with either cooking spray or Earth Balance.
Coarsely chop the cashews, figs and dates. Keep in mind that the bars hold together better and are easier to cut when the pieces are smaller.
In a large bowl, combine all dry ingredients.
In a smaller bowl, combine wet ingredients except for the almond butter.
Combine the wet ingredients into the dry along with the almond butter. Stir well to make sure everything is evenly combined.
Move the ingredients into the greased pan. Use plastic wrap to very firmly press the mixture down evenly so that it’s in the corners and flat on top.
Bake for 30-40 minutes. Look for browning around the edges.
After removing from the oven, allow to cool in the pan for at least 20 minutes on a cooling rack, then finish cooling in the refrigerator until chilled.
Use a knife or bench scraper to make 8 rectangle or 9 square bars. Wrap individually and chill.
Notes
One of the things I really love about this recipe is that it's very customizable. If you're not gluten free and vegan, feel free to use regular oats, all purpose flour, butter, etc. You can also swap out the cashews and dates with and equal amount of your favorite nuts and dried fruit. Enjoy!