Ingredients

• 4 cups rolled oats
• 1 cup pitted dates
• 1/2 cup prunes, raisins, or other dried fruit
• 1/2 cup ground flaxseeds
• 1/4 cup chia seeds (whole or ground)
• 2 tablespoons of brewer’s yeast (optional, only necessary if you’re using to boost your milk supply)
• 1/2 cup finely chopped walnuts
• 1/2 cup finely chopped almonds
• 1/4 cup coconut flakes
• 1/4 cup coconut oil
• 1 cup almond butter (or peanut butter)
• 1/2 cup maple syrup

Directions

1. In a food processor, grind together 2 cups of oats with the dates and prunes until finely ground. (If you don’t have a food processor, just chop the dates as finely as you can, and increase the almond butter to 1 1/2 cups)
2. In a large bowl, add the ground oat mixture. Add the rest of the ingredients. Stir well. The mixture should form a ball when rolled in your hands.
3. Preheat the oven to 170 F. We don’t want the oven too hot, because the oils in flax and chia seeds do better at low temperatures. Line a baking sheet with parchment paper. Spread the oat mixture out in an even layer on the baking sheet, pressing with your fingers.
4. Bake for 1 1/2 – 2 hours. Remove from the oven, let cool, then place the baking sheet in the refrigerator for 1 hour.
5. Remove from the fridge and cut into bars. Keep in a covered container. I like to keep my bars in the refrigerator.