>> source: https://minimalistbaker.com/healthy-5-ingredient-granola-bars/
>> serves: 10
>> prep time: 10 minutes
>> cook time: 5 minutes
>> total time: 15 minutes

@heaping cup packed dates ((pitted // deglet noor or medjool)*){1}
@maple syrup or agave nectar ((or honey if not vegan)){0.25%cup}
@creamy salted natural peanut butter or almond butter{0.25%cup}
@roasted unsalted almonds ((loosely chopped // see instructions for roasting nuts)){1%cup}
@rolled oats ((gluten-free for GF eaters)){1.5%cups}
@Chocolate chips, dried fruit, nuts, banana chips, vanilla, etc. ((optional additions)){}

Process dates in a #food processor{} until small bits remain (about ~{1%minute}). It should form a "dough" like consistency. (Mine rolled into a ball.)

Optional step: Toast your oats (and almonds if raw) in a 350-degree F (176 C) #oven{} for 10 to ~{15%minutes} or until slightly golden brown. Otherwise, leave them raw - I prefer the toasted flavor.

Place oats, almonds and dates in a large #mixing #bowl{}{} - set aside.

Warm maple syrup (or agave or honey) and peanut butter in a small #saucepan{} over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.

Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small #pan{} lined with plastic wrap or parchment paper so they lift out easily. (A #loaf #pan{}{} might work, but will yield thicker bars // adjust size of #pan{} if altering batch size).

Press down firmly until uniformly flattened - I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.

Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15 to ~{20%minutes}.

Remove bars from #pan{} and chop into 10 even bars (or 9 squares // as original recipe is written). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.