*For a nut-free version you can omit the almonds or use another seed or dried fruit in their place. The peanut butter can be replaced with a seed butter like sunflower or tahini. 

1. Preheat your oven to 350 degrees F. When the oven is hot, spread the almonds on a baking sheet and toast for 6-8 minutes until lightly browned and fragrant. Once cool enough to handle, coarsely chop the almonds.
2. Line an 8×8 inch pan with baking paper so that you can easily lift out the granola bars when they’re done. (Cutting a slit through the paper in each corner of the tin will allow you to fold the corners and create cleaner edges for your granola bars).
3. Combine the dry ingredients in a large bowl and stir to mix.
4. If your peanut butter is runny you can mix the wet ingredients in a separate bowl. If your peanut butter is too firm, gently heat the wet ingredients over very low heat on your stovetop or in the microwave to combine them evenly. 
5. Pour the wet mixture over the dry. Stir to coat evenly until your granola is sticky and evenly combined.
6. Spoon the sticky mixture in your lined 8×8 inch pan and spread it evenly into the corners. Pack the mixture down as firmly as possible using the back of a glass wrapped in baking paper to minimize any sticking. Alternatively, you can lightly dampen your fingers and compress the mixture as much as possible with your fingers.
7. Place the pan in the freezer and allow the mixture to harden for at least 10 minutes but ideally 30. This will make it easier to slice the bars without much crumbling.
8. Using the edges of the baking paper, lift out the mixture, and slice into 12 bars.
9. Store in the refrigerator for up to 2 weeks or in the freezer for 1 month.