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Preheat the oven to 325°F.
Combine dates with 1/2 cup warm water and let sit 10 minutes to soften.
Transfer dates and soaking liquid to a food processor and process until they form a thick paste.
Combine flaxseed meal with 6 tablespoons warm water. Whisk together, and let sit 5 minutes, until thickened.
In a large bowl, combine oats, almonds, pumpkin seeds, millet, sesame seeds, cinnamon and ginger.
Pour date paste mixture and flaxseed mixture over oat mixture.
Mix well, stirring until evenly coated.
Spread on a baking sheet and bake until golden brown and crunchy, about 40 minutes, stirring a couple of times during the baking process.
Let cool before stirring in raisins. Store in an air-tight container for up to 5 days, or keep in the freezer for longer storage.