Line a 9- by 13-in. pan with plastic wrap, leaving an overhang on the 9-in. sides, and coat with cooking-oil spray. In a large bowl, stir together oats, oat bran, flax seeds, flour, baking powder, salt, and dates until well blended.
In the bowl of a stand mixer, beat together tahini, milk, egg, honey, lemon zest, and lemon juice until well blended.
Add flour mixture to tahini mixture and beat until completely blended. Scrape dough into pan and, with wet fingers or a rubber spatula, pat to fill pan completely and evenly (dough is sticky, so you may need to wash your hands a few times). Chill dough until firm, about 30 minutes.
Meanwhile, preheat oven to 300°. Invert pan onto a work surface, lift off pan, and peel off plastic. Using a bench scraper or knife, cut straight down lengthwise through middle, then crosswise to make 16 bars, each 1 1/2 in. wide. Place bars about 1 in. apart on a baking sheet lined with parchment.
Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven and let cool completely.
Make ahead: Store airtight up to 2 weeks or freeze.
I love these energy bars!! We have tried the Cashew recipe variation and the peanut butter variation, but these are by far the best. They keep on the counter great and freeze great. The date and sesame combo is fabulous and you really can't even taste the tahini (just keeps the bar nice and moist). I have made this recipe many times and it is perfect as printed with no substitutions.
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