Toast your oats and almonds in a 350 degree oven for 13-15 minutes or until slightly golden brown.
Chop pitted dates into small pieces. (Seems easy than trying to do it in food processor for me)
Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
Remove from dish and chop into 16 even squares. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.