Add the oats, quinoa flakes and toasted quinoa to a large mixing bowl.

Place almonds and coconut flakes in the bowl of a food processor and pulse 8 - 10 times until broken into pieces. Transfer these to the bowl.

Return bowl to base and add in dates. Pulse until dates are finely chopped and starting to come together. Add dates to the bowl and stir until the mixture is combined (large chunks are okay!). I find this is easiest done your hands so you can really incorporate the dates throughout the mixture evenly.

Melt the nut butter and honey together in a small sauce pan. Pour over granola bar mixture and stir until evenly coated.

Line an 8X8 baking pan with parchment. Dump the granola bar mixture into the pan and press it into the corners with your hands. Cover the bars with another layer of parchment and using a pastry roller or glass, roll across the top of the bars with semi-hard pressure until flat and even.

Place pan in the freezer for at least 30 minutes. Remove and slice into bars.

For storage, individually wrap each bar in plastic wrap. Store in the fridge for 1 week or in the freezer for up to 1 month.