Place the oats and almonds in a large dry skillet over medium heat. Toast until fragrant, stirring often, about 3-5 minutes. Place in a large mixing bowl and set aside.

Place the dates in a food processor and process, scraping the sides as necessary, until they form a paste or dough-like consistency, about 1 minute. Add to the oat mixture.

Combine the maple syrup and almond butter in a small saucepan and cook over low heat until the almond butter is melted. Add to the other ingredients in the mixing bowl and stir well, making sure to break up the dates so they are distributed throughout.

Line an 8x8-inch baking dish with plastic wrap. Pour in the mixture and spread evenly. Press the mixture very well into the pan. Cover with plastic wrap and refrigerate until firm, about 1 hour. Remove from the pan and cut into evenly sized bars or squares. Can be kept in an airtight container in the refrigerator for 3-4 days or in the freezer for 1-2 months.