Hands-On Time
20 Mins
Total Time
1 Hour 25 Mins
Yield
Makes 24 bars
Joseph De Leo

How to Make It

Step 1

Heat oven to 350°F. Line a 9-by-13-inch baking dish with parchment.

Step 2

Pour ¼ cup boiling water over the dates in a small bowl and let soak until very soft, 10 to 15 minutes.

Step 3

Meanwhile, toss the oats, sunflower seeds, and wheat germ on a rimmed baking sheet. Bake, tossing once, until golden brown, 12 to 15 minutes. Let cool.

Step 4

Stir together the toasted oats, sunflower seeds, and wheat germ with the raisins, butter, maple syrup, and salt in a medium bowl. Add the dates and knead with your hands until everything is sticky and coated.

Step 5

Press the mixture into a flat layer in the prepared baking dish. Refrigerate until firm, at least 1 hour. Cut into 24 bars. Store in an airtight container in the refrigerator for up to 1 week.

*Check to be sure that the sunflower seeds were processed in a nut-free facility.

Chef's Notes

 

 

Ratings & Reviews

/5
Reviews
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