- 1 cup pecan halves
- 1 cup almonds
- 2 tablespoons all-purpose flour
- 2 tablespoons flax seeds
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 cup quick-cooking oats
- 1 cup pitted and quartered dates
- 5 tablespoons maple syrup
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Spread pecans and almonds onto a baking sheet.
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Bake in the preheated oven until nuts are toasted and fragrant, 7 to 8 minutes. Remove baking sheet from oven and decrease oven temperature to 325 degrees F (165 degrees C).
Combine flour, flax seeds, salt, baking powder, and baking soda in a food processor; pulse a few times. Add pecans and almonds to flour mixture; pulse until nuts are coarsely chopped. Add oats and dates to flour-nut mixture; pulse just until combined.
Whisk maple syrup and vanilla extract together in a bowl until smooth; pour over oat mixture and pulse just until combined. Spread oat mixture into an 8-inch square pan.
Bake in the preheated oven lightly browned, about 25 minutes; cool to room temperature.