Preheat oven to 350 degrees Fahrenheit. Spread oats on a baking sheet and toast for 10 minutes. Set aside to cool.

In a large bowl, combine oats, rice cereal, almonds, flaxseed, and raisins or dried cranberries.

If dates are dry, add a few drops of water to them.

Add dates to the oat mixture.

Stir in maple syrup and almond butter (if the almond butter is not a pourable consistency, warm it over low heat with the maple syrup before adding to the mixture).

Line a 7×11-inch pan with Gefen Parchment Paper. Scoop the oat mixture into the pan and pat down in an even layer with your fingers or the bottom of a measuring cup.

Cover and freeze for one hour.

Slice into pieces and crumble into clusters. Store in the freezer.