Gluten Free; Vegan; High Fiber; Egg Free; Soy Free

1 1/4 cup old fashioned rolled oats

1/4 cup oat flour

1/3 cup unsweetened shredded coconut, shredded or flakes

1/3 cup almonds, chopped

1/4 cup honey or agave

1/8 cup coconut oil

1/8 cup light brown sugar

1/8 cup chia seeds

1 1/2 Tbsp almond butter

1/2 tsp vanilla extract

1/4 tsp baking soda

1/4 tsp salt

pinch of cinnamon

14 dates

1/4 cup + 1/8 cup milk of choice

1 tsp vanilla paste (or extract)

Preheat the oven to 350 F and grease or line with parchment paper an [8" X 8" square pan|https://www.amazon.com/gp/product/B00FN3M59S/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=healthyhacksr-20&creative=9325&linkCode=as2&creativeASIN=B00FN3M59S&linkId=aad12b7b085dcb266b512931b9ec8439 rel='nofollow'].
For the oatmeal bars, in a large bowl, mix all the ingredients together until everything is well combined and a semi-sticky dough is formed.
Press 2/3rds of the dough into the prepared pan, pressing very hard to make sure everything sticks together. Set aside.
For the date caramel, place all the ingredients into a food processor or blender. Blend until completely smooth.
Spread the caramel evenly over the oatmeal bar.
Sprinkle the remaining oatmeal bar dough over the caramel layer and press down lightly.
Bake for 14-15 min. or until the edges are a dark golden brown.
Allow the bars to cool in the pan completely. If they are still crumbly when cut, chill them in the fridge for 30 min.
Slice these sweet bars up and enjoy!