Preheat oven to 300F (150C).

Cook quick oats according to package instructions.

In a food processor, pulse almonds, sunflower seeds, and flax seeds until coarsely chopped.

Transfer nut mixture to a large bowl.

In the food processor, add cooked oats, banana, pitted dates, and spirulina paste.

Puree until smooth.

Add the spirulina mixture to the bowl with the nuts.

Mix thoroughly until all ingredients are well combined.

Roll the mixture into eight equal-sized balls.

Place the balls on a baking tray.

Bake for 10 minutes.

Let cool completely before serving.

Store in the refrigerator for up to one week.