Instructions

• Step 1: Prepare the Baking Pan - Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
• Step 2: Soften the Medjool Dates - In a small bowl, soak the pitted Medjool dates in warm water for about 10 minutes to soften them.
• Step 3: Mix the Wet Ingredients - In a large mixing bowl, combine the melted unsalted butter, light brown sugar, honey, and almond butter. Stir until well combined and smooth.
• Step 4: Blend the Dates - Drain the soaked dates and add them to the wet mixture. Use a fork or a food processor to mash or blend the dates until fully incorporated.
• Step 5: Add Dry Ingredients - Add the salt, old-fashioned rolled oats, crispy rice cereal, unsweetened flaked coconut, coarsely chopped almonds, and dried blueberries to the wet mixture. Stir until thoroughly combined.
• Step 6: Transfer to the Baking Pan - Pour the mixture into the prepared baking pan, pressing it down firmly to ensure the bars hold together.
• Step 7: Bake - Bake in the preheated oven for 20-25 minutes or until the edges are golden brown.
• Step 8: Cool and Cut - Remove the pan from the oven and let it cool for about 10 minutes. Use the parchment paper overhang to lift the bars out and cool completely on a wire rack before cutting.