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Toast your oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.
Process dates in a food processor until small bits remain (about 1 minute). It should form a 'dough' like consistency.
Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight.
Chill in the fridge or freezer for 15-20 minutes to harden.
Remove bars from dish and chop into 10 even bars. Store in an airtight container for up to a few days.