Flax seeds: to grind them up more, add them to your food processor (affiliate link) or small blender first before adding the additional ingredients.
Storing the Bars: Wrap the bars individually for easy grab-and-go convenience and store them in the fridge, as they are a little softer than baked granola bars. You can also freeze the bars.
I’ve used both walnuts and pecans in these bars, they both have a good amount of fiber yet a little fat to keep you full, too. Use whichever you prefer.
If you don’t have a food processor (affiliate link), you can chop the nuts and dates by hand and mix in the flax seed whole.