Dried friut granola bar

Ingredients:

3/4 cup gluten-free rolled oats, ground into a flour

1/4 c raw almonds

1/4 c cashews
1/4 c almond milk or more for dough texture
3/4 cup packed pitted Medjool dates or apricots or cherries
2 tbl chia seeds
1/4 c peanut butter
1/4 c honey

1/4 c coconut oil melted
1 tbl sesame seeds for top
1 tbl sunflower seeds for top

1 teaspoon cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon fine grain sea salt

1/4 c dark chocolate chips

1 tbl flax meal

1/4 almond flour

Directions:

Preheat oven to 325F and line a jelly roll  square pan with two pieces of parchment paper, one going each way.
. Add rolled oats into a high-speed blender. Blend on highest speed until a fine flour forms. Add oat flour into a large bowl. Add warm honey 2 tbl almond milk and 1/4 c melted coconut oil

Add dried friut pitted dates into blender.

Allow the dates to soak for 30 minutes if they are a bit firm or your blender has a hard time blending dates smooth. Once they are soft, blend the dates. I used dried plums and dried cherries until super smooth.
Add all of the ingredients into the bowl with the oat flour and stir well until combined.
Scoop the mixture into the pan and spread it out with a spatula as evenly as possible. You can use lightly sprikled coconut and sunflower seeds to smooth it down if necessary.
Bake at 325F for about 23-25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes cool for another 5-10 minutes. Slice and enjoy!