Nutty Grain and Oat Bars

Ingredients

• 0.5 cup hazelnuts raw
• 2 tablespoons amaranth grain 
• 2 tablespoons butter unsalted
• 0.5 teaspoon kosher salt 
• 1 cup maple syrup pure
• 6 large medjool dates pitted chopped
• 2 cups oats 
• 0.5 cup pumpkin seeds shelled (pepitas)
• 0.5 cup sunflower seeds shelled

Equipment

• frying pan
• sauce pan
• baking paper
• oven
• wire rack
• loaf pan
• aluminum foil
• spatula
• immersion blender
• serrated knife

Directions

1. Preheat oven to 350°F. Lightly coat an8 1/2x4" loaf pan with nonstick spray and linewith parchment paper, leaving an overhangon long sides; spray parchment.
2. Bring dates and maple syrup to a boil ina small saucepan, reduce heat to medium-high,and boil, stirring often, until datesare very soft and maple syrup is slightlyreduced, 8–10 minutes.
3. Remove datemixture from heat and stir in butter untilit is melted. Mash dates with a potatomasher or fork until as smooth as possible.(if you have an immersion blender, it willwork, too). You should have about 1 cup.
4. Toss oats, almonds, pumpkin seeds, sunflowerseeds, amaranth, and salt in a largebowl.
5. Mix in date mixture until evenly coated.Scrape half of oat mixture into preparedpan and press very firmly and evenly witha rubber spatula to compress it as muchas possible.
6. Add remaining oat mixture andpress until very tightly packed into pan.
7. Bake, tenting with foil if browning tooquickly, until loaf is darkened in color andfirm around the edges, and center givesjust slightly when pressed, 45–50 minutes.
8. Transfer pan to a wire rack and let loaf coolin pan before turning out (it can even sitovernight).
9. Cut into 1/2"-thick slices witha serrated knife.
10. For crisp bars, lay slices on a bakingsheet and bake at 350°F until golden brown,8–10 minutes, or toast as desired in atoaster oven.
11. DO AHEAD: Loaf can be made 5 daysahead. Keep tightly wrapped at roomtemperature.
12. Sesame seeds (for amaranth)