Preheat oven to 350 F.

Spread rolled oats evenly on a baking sheet.

Toast oats in the oven for about 10 minutes, shaking the sheet once in the middle of baking, until fragrant.

Transfer toasted oats to a large mixing bowl.

Line an 8 x 8-inch baking pan with parchment paper, allowing paper to hang over the sides.

Place dates in a food processor and pulse until a ball is formed.

Transfer dates to the mixing bowl with the toasted oats.

Add pecan halves, almonds, hemp seeds, chia seeds, pumpkin seeds, sunflower seeds, flax seeds, cinnamon, and salt to the bowl.

Stir with a wooden spoon or hands, ensuring even dispersion of dates throughout the ingredients.

Bring honey and almond butter to a boil in a small saucepan over medium heat.

Pour honey and almond butter mixture over the dry ingredients.

Stir everything together until well mixed.

Transfer mixture into prepared pan and press it evenly using a spatula.

Top with plastic wrap and place in the freezer to set for 15 minutes.

Remove from pan using the parchment paper.

Cut into 10 bars.

Store in an airtight container in the fridge for up to a week, or in the freezer for longer storage.