Heat oven to 350 ºF (175º C) and line a baking dish with parchment paper.
Add your oats and almonds to a bare baking sheet and bake for 15 minutes.
Add dates and dried fruit to a food processor and blend until a ball is formed — ~15-20 seconds. It should be sticky.
Add the toasted oats and almonds blend for 5 additional seconds
Transfer to a mixing bowl and add the maple syrup, peanut butter, poppy and sesame seeds, and coconut flakes. Use a spoon to mix thoroughly.
Transfer to the same parchment paper prepared baking pan used for baking and use a wooden spoon to disperse into an even layer. Cover with parchment paper and press down with a drinking glass to get the mixture packed tightly, preventing the granola bars from crumbling. Chill in the freezer for 20 minutes.
Remove from the dish and chop into 12 bars. Store in a container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. They keep their shape best right out of the freezer or refrigerator.
Video
Notes
You can change the peanut butter for hazelnut or almond butter, just swapping and using the exact quantities. Make sure to use Gluten-Free oats to keep your homemade granola bars gluten-free. It is a very easily customizable recipe.See substitutions notes in the post for making any variations.