Granola "cookie"

Ingredients

• 70 g Oatmeal, toasted
• 18 g Almonds, whole, toasted
• 18 g Walnuts, toasted
• 90 g Dates, pitted
• 1 1/4 tbsp Chia seeds
• 1 1/4 tbsp Unsalted sunflower seeds, hulled
• 35 g Creamy almond butter
• 2 3/8 tbsp Maple syrup
• 1 1/4 tbsp Dried blueberries
• 1 1/4 tbsp Raisins
• 5/8 tsp Cinnamon, ground
• 18 g Whole hazelnuts, chopped
• 3 pcs Dried apricots, chopped

Method

1. Toast the oats and the roughly chopped nuts - walnut, almond, hazelnut - in the oven until golden brown. Set aside.
2. Process the dates in a food processor for about 1 minute - until small bits remains.
3. In a large mixing bowl mix together the toasted oats mix, rainsin, dried cranberries and apricots and the seeds with the dates. Season it with cinnamon - set aside.
4. In a small saucepan warm up the almond butter with the maply syrup - do not boil it!
5. Pour it to the oat mix.
6. Transfer to a small pan lined with plastic wrap or parchment paper.
7. Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight.
8. Chill in the fridge or freezer for 15-20 minutes to harden.
9. Chop into little bites - enjoy!