Spread the oats on a cookie sheet or large pan and place in the oven. Toast the oats for about 6-10 minutes or until slightly golden brown. Remove and set aside to cool.

Check to make sure the dates are pitted. To pit, tear the date in half, lengthwise, and remove hard pit. Discard.

Process dates in a food processor until small bits remain (about 1 minute). It should form a dough-like consistency.

With clean hands, combine the oats, dates, and roasted nuts. Make sure to break up the pureed dates to disperse thoroughly through mixture.

Warm the peanut butter and honey in the microwave for ~30 seconds or until liquid consistency. Stir and mix into the other ingredients.

Once thoroughly combined, transfer to an 9"x9" dish or other small pan lined with plastic wrap or parchement paper to prevent sticking. Press mixture into an even layer and refrigerate for 10 minutes.

Remove bars from pan and cut into 12 bars.