This recipe makes about 16 bars, depending on how large you make your slices, so cut them into the size that you want for your family. Cutting 4 rows each way to get 16 bars is usually the perfect size snack for myself and my kids (though sometimes I eat two at once!).
Place the dates in a bowl, cover with water, and soak for 1 hour. Drain, pat dry, and remove pits.
Preheat the oven to 350 degrees F and grease an 8x8-inch square baking pan.
Place the oats into the bowl of a food processor and grind into a coarse flour, like the texture of instant oats. Add the baking powder, salt, flaxseeds, sesame seeds, eggs, almond butter, vanilla, and dates. Process until smooth, about 15-30 seconds.
Pour into the prepared pan and smooth with a spatula.
Sprinkle the blueberries over the top and press gently into the batter.
Bake for 32-35 minutes or until a cake tester inserted into the center of the pan comes out cleanly. Cover with foil for the last 10 minutes of baking to prevent the edges from browning too deeply.
Remove from oven and let cool completely on a wire rack before slicing.
Slice into bars, place into an air tight container or a zip top bag, and store in the fridge for up to 5 days or in the freezer for up to 3 months.
Soak the dates to be sure they soften up nicely and are easy to blend.
Use fresh or frozen blueberries.
Sub in peanut butter or sunflower seed butter for the almond butter if desired.
Store the bars in an airtight container (or individually wrapped in plastic wrap) in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw to serve.