roughly chopped (or slivered almonds)
dried blueberries or cranberries
Preheat oven to 180 C. Line a 12 inch baking tray with parchment or aluminium foil.
Add dates to a bowl and pour over ⅓ cup of boiling water. Let stand for 10 minutes until softened. Blend to a smooth purée with the water and set aside.
Toss oats, almonds and seeds on a baking tray and bake in the oven for 12 - 15 mins, stirring occasionally until nicely toasted and browned. Add to a large bowl.
Reduce the temperature to 150 C.
Add dried blueberries and salt to the toasted oats, almonds and seeds. Toss to combine. Pour over the date purée and honey and stir well until fully incorporated.
Tip into the lined baking tray and press down firmly with your fingers. You want to pack them down tightly so they don’t fall apart whilst slicing.
Bake for 20-25 minutes until golden-brown. Cool for at least 2 hours before slicing.
Keeps well in an airtight container for up to a week.