Pit the dates, then soak them in hot water for at least 1 hour but preferably overnight.

Once they’ve softened, drain the water and blend them in a small high-speed blender or food processor until smooth, stopping to scrape down the sides a few times.

Add the rolled oats, crispy rice cereal, dried cranberries, mini chocolate chips, pumpkin seeds, sesame seeds, and salt to a large mixing bowl. Stir thoroughly with a wooden spoon or whisk.

In a separate bowl, combine the date paste, runny tahini, peanut butter, and coconut nectar. Transfer the mixture to the bowl of dry ingredients and mix well.

Line 2 loaf pans with parchment paper. Divide the granola evenly between both pans, pressing the mixture down firmly with a spatula or the back of a spoon.

Set the loaf pans in the freezer for about 1-2 hours (or overnight). Once they’re set, cut your homemade granola bars into snack-size portions and store them in an airtight container in the fridge or freezer. Happy eating!