INGREDIENTS
1 cup
gluten-free rolled oats
1/2 cup
raw buckwheat groats
1 1/2 cups
cooked quinoa
1/2 cup
sunflower seeds
1/2 cup
unsweetened shredded coconut
1/4 cup
maple syrup
1/4 cup
coconut oil, melted
1 tsp
cinnamon
2 tsp
vanilla
1/4 tsp
sea salt
5
pitted Medjool dates, chopped into tiny bits (I used Natural Delights)