• 6 large Medjool dates, pitted and chopped
• 1 c agave
• 2 tbsp coconut oil
• 2 c gluten free oats
• 1/2 c raw almonds, pecans, walnuts or cashews
• 1/2 c raw pumpkin seeds
• 1/2 c raw sunflower seeds
• 2 tbsp sesame seeds
• 3/4 tsp sea salt

Preheat oven to 350 degrees.  Line a loaf pan with parchment paper, leaving an overhang on the long sides.

Bring dates and agave to a boil in small saucepan, reduce heat to medium high and boil, stirring often, until dates are very soft and syrup is slightly reduced, about 8 minutes.  Remove from heat and stir in the coconut oil until melted.  Mash dates with a potato masher or fork (or use an immersion blender).

Toss oats, nuts, seeds and salt into a large bowl.  Mix in date mixture until evenly coated.  Scrape half the oat mixture into prepared pan.  Press very firmly and evenly with a spatula to compress as much as possible (very important or the bars will crumble later when you slice them).  Add remaining mixture and press until very tightly packed into the pan.

Bake, tenting with foil if it browns too quickly, until loaf is darkened in color and firm around the edges, and center gives slightly when pressed, about 45 minutes.  Transfer pan to a wire rack and let cool completely (I let mine sit out overnight) before turning out of the pan.  Cut into 1/2″ slices with a serrated knife.

Will keep for 5 days – keep tightly wrapped at room temperature.