First, add the Maple Syrup and Nut/Seed Butter to a medium bowl. Mix until well combined.
Add in the Oat Flour with a pinch of Salt, and mix again until well-incorporated.
Next, add the remaining ingredients to the bowl and stir well, until the sticky mixture is evenly coating all Granola Bar pieces.
Line a 9×9″ baking tin with parchment paper, and firmly press the Granola Bar mixture into the tin. Let sit for 15-20 minutes, to allow the Oats to absorb any extra moisture.
Cut the Granola Bars in the pan, then carefully remove. Store at room temperature for up to 6 days.
Maple Syrup may be substituted with Agave or Coconut Nectar.
To make your own Oat Flour, simply blend 1/4 cup of Oats in a blender for 30-60 seconds. I see a lot of people blend their Oats too little – it should be a very fine texture once finished.
Because these Bars are homemade, they can still be quite fragile. To ensure they don’t crumble, I would advise cutting them in the pan before you remove them, and packing them with a little extra cushion when taking on-the-go.