Servings = 12 bars
1/3 c roasted, unsalted almonds
1/3 c roasted, unsalted sunflower seeds
2 c rolled oats
1 c chopped dates
1/2 t cinnamon
1/2 c mini chocolate chips
2/3 c honey
In a food processor, pulse almonds and sunflower seeds until broken up. In a large bowl, mix all dry ingredients. Heat honey in microwave for 30 seconds; pour over oats. Mix with spoon. Cover a cooking sheet with parchment paper or foil. Dampen your fingers with water and then scoop the oat mixture onto cookie sheet. Press into an 8 by 12 inch rectangle, dampening your fingers if the mix starts to stick. Place in freezer for 20 minutes. Cut into 12 bars. Individually wrap and keep in fridge for up to 2 weeks.
Notes: If you don't want to use chocolate chips, replace with currants, raisins, dried cranberries or any other dried fruit. You can use roasted, unsalted pecans or pumpkin seeds instead of sunflower seeds.
Adapted from Sunset Magazine.