Ingredients

• 1 1/2 cups old-fashioned rolled oats (gluten-free)
• 1/2 cup chopped almonds
• 1 cup dates, pitted and pureed in a food processor
• 1/4 cup honey
• 1/2 cup dried strawberries, finely diced
• 1/4 cup unsweetened shredded coconut

Preparation

Grease a square 8×8 baking dish with cooking spray and then line it with parchment paper, leaving a slight over hang on each side.
Preheat the oven to 350°F.
Arrange the oats and nuts on a baking sheet. Gently toast them in the oven until they become fragrant, between 3-5 minutes.
Transfer the toasted oat mixture to a large mixing bowl and add the remaining ingredients. Stir until everything is really thoroughly combined. Use your hands if necessary.
Transfer the mixture to the baking dish and press it into a single layer with your hands or the back of a spoon. Freeze for 15 to 20 minutes.
Carefully remove the granola from the dish and cut into squares or rectangles. For best results, wrap each granola bar individually in parchment paper.
Enjoy immediately or store in the refrigerator for up to a week.