INGREDIENTS

8 C oats
2 C almonds
32-oz. package dates with pits removed
1⁄2 C natural peanut butter
1⁄2 C coconut oil in liquid form
2 scoops GSG Protein Powder, any flavor
optional: raisins

     In a food processor, combine 2 C oats with 1 C almonds and blend until they are small pieces. Add to a bowl.
     Next, do the same thing again with another 2 C oats and the other 1 C almonds. Add to a different bowl.
     Add half the dates, the optional raisins, and 2 C oats to the food processor and blend until a sticky ball forms. Add to another bowl and then repeat with the other half of the dates and the last 2 C oats. Add these and all other ingredients into one bowl and stir with a spoon, and then knead with hands to incorporate well.
     Place mixture onto a large cookie sheet and cover with plastic wrap. Use a rolling pin to flatten everything tightly into the pan. Cut bars to your desired size and wrap individually.
     I like to store them in the freezer because then I don’t worry about them going bad, and my kids love them frozen—they can grab them whenever they are hungry!