I think we don't eat enough seeds in our life so a granola packed with them is a protein punch.

Minimalist Baker has more than one vegan, gluten-free granola bar on her website but I like this one the best. You don't need to add chopped dried fruit as the recipe already contains a cup of dates. It's a no-bake recipe but toasting the nuts and seeds first adds much to the flavour.

1 1/2 c oats

1/2 c nuts of choice (I used almonds)

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

2 tbsp flaxseed

2 tbsp chia seed

2 tbsp hemp seed (I substituted with activated buckwheat groats)

optional extras: flaked or desiccated coconut, chocolate chips

1 c dates

1/4 c nut butter of choice (I used almond)

1/4 c maple syrup (or rice syrup or honey)

Preheat oven to 180C. Mix all the oats, nuts and seeds on a baking tray and bake for 10-15 min until lightly golden.

Line a 20cm square cake tin with baking paper, making sure it overlaps on the sides.

Blitz the dates in a food processor for about 1 minute until they form into a soft pliable ball.

Warm the nut butter and natural sweetener in a small bowl in a microwave or in a small saucepan over a low heat.

Remove granola mix from the oven and place into a large bowl. Pour in nut butter mixture and break up date ball into small pieces in the bowl. Using a spoon or your hands, mix everything together until evenly coated. Press evenly into your cake tin. Use damp hands or the back of a wet spoon to press the mixture in as hard as you can. I mean really hard.

Refrigerate for at least 20 min until hard. Cut into shapes and store in the fridge or freezer.