Preheat oven to 350 F (180 C). Line an 8 inch (1.5 L) square baking pan with parchment; set aside.
In a large nonstick skillet, toast oats over medium high heat, stirring constantly for about 5 minutes or until lightly golden. Remove to a large mixing bowl and let cool.
Meanwhile, place almonds on a small baking sheet and toast in oven for about 6 minutes or until fragrant and golden. Let cool and chop. Add to oats along with dates.
In a small saucepan, melt together almond butter, honey and yogurt, stirring over low heat. Pour over oat mixture and stir well to combine.
Scrape mixture into prepared pan and using plastic wrap over top, firmly press down to flatten (use the bottom of a measuring cup). Cover and refrigerate for at least 1 hour. Cut into bars and wrap individually for easy to grab bars. Keep refrigerated for up to 2 weeks.
Top 5 Nutrients: Manganese 44%DV, Vitamin E 21%DV, Magnesium 18%DV, Riboflavin 14%DV, Zinc 10%DV.