⅓ cup oat flour (or oats pulsed in a blender or food processor until floury)
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup chopped dried figs
1 cup toasted pumpkin seeds
¼ cup almond butter
1 teaspoon vanilla
4 tablespoons olive oil
¼ cup honey
2 tablespoons water
Instructions
Heat your oven to 350 F
line an 8" x 8" pan with parchment paper, leaving an overhand to pull out the bars
spray parchment with baking spray
stir oats, sugar, flour, cinnamon, figs, pumpkin seeds, and salt together
in a smaller bowl, stir almond butter, vanilla, olive oil, honey, and water together
mix the wet ingredients with the dry, then spread them in the prepared pan. Press the mixture down with the base of a glass so that everything is firmly compacted. (this is important so the bars stick together and don't crumble as much).
bake for 30 minutes, or until the edges are browned. Cool in pan on a rack, then chill cooled bars in the fridge for 30 minutes to an hour.
Remove from fridge, slice with a sharp knife, and slice into fingers. For office storage: wrap each one in plastic wrap, then place all wrapped bars in a ziplock bag and seal. Will keep in a cool room or refrigerator for about a month.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/fig-and-pumpkin-seed-granola-bars/