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About the Recipe


  • 1½ cups gluten free rolled oats

  • ½ cup raw almonds / walnuts / pecans, roughly chopped

  • 1 cup pitted dates

  • 2 tbsp chia seeds

  • 2 tbsp sunflower seeds (roasted or raw)

  • 2 tbsp flax seeds (ground)

  • 2 tbsp hemp seeds

  • 2 tbsp Desi ghee

  • ½ cup creamy almond butter


  1. Toast oats and almonds in an iron cast pan for 10 minutes, or until slightly golden brown. Blend the dates in a food processor.

  2. Place roasted oats, almonds and dates in a large mixing bowl. Add seeds and keep aside.

  3. Heat desi ghee and almond butter in a small saucepan, over low heat. Stir and pour over the oats mixture and then mix thoroughly.

  4. Transfer to another small pan lined with parchment paper, so that itcan be taken out easily .

  5. Cover with parchment paper and press down firmly with a hard slab. Chill in the refrigerator or freezer, for 15 – 20 minutes to harden.

  6. Remove the slab from the dish and cut neatly into even bars. Store in an airtight container in the refrigerator for up to a few days.

  7. These can be used during travelling or as mid day snacks.

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