Line an 8x8 pan with parchment paper covering the sides, and set aside.
Toast oats in a dry pan over medium heat for about 5 minutes, stirring constantly until they are warm and fragrant.
In a bowl, combine oats, chopped almonds, and sesame seeds, and set aside.
In a pan, heat together brown rice syrup and almond butter. Stir constantly until the mixture combines and the edges begin to bubble a bit.
Remove the pan from the heat and stir in the garlic powder and salt.
Pour the liquid into the bowl with the dry ingredients and stir well. Dump it into the lined 8x8 pan and use an additional piece of parchment or wet hands to flatten the bars firmly until you have an even thickness.
Freeze the bars for 30 minutes, and then remove the bars from the pan. Slice them into 16 squares (or your preferred shape) and wrap them individually in plastic wrap.
Notes
Use certified gluten-free oats if desired. Store the granola bars in the fridge for up to 10 days, or freeze them for up to 2 months.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/11/28/toasted-oat-sesame-granola-bars/