¼ cup almond butter
¼ cup liquid honey
2 tbsp Speerville Flour Mill Organic Golden Sugar
2 tbsp vegetable oil
¼ tsp salt
¼ tsp cinnamon
⅔ cup Speerville Flour Mill Newfound Oatmeal
½ cup chopped pecans
½ cup chopped dates
⅓ cup Speerville Flour Mill hulled unsalted sunflower seeds
1 egg white

In a saucepan, bring almond butter, honey, brown sugar, oil, salt and cinnamon to a boil over medium heat. Stir until sugar is dissolved and let cool slightly.

In a bowl, combine rolled oats, pecans, dates and sunflower seeds. Set aside.

Whisk egg white into honey mixture and fold in oat mixture until evenly coated. Press firmly into an 8-inch (2 L) square cake pan lined with parchment paper or grease foil.

Bake in an oven preheated at 325° for about 20 minutes or until until golden brown. Let cool in pan on rack for 30 minutes. Refrigerate for about 1 hour until cold. Cut into bars.