In a saucepan, melt the butter or coconut oil over medium heat.
4 tablespoons pure butter (I love Kate's Creamery 100% pure butter), or coconut butter/oil (to keep it dairy-free and vegan-friendly)
Stir in the oats and combine them with butter or coconut oil.
1 cup gluten-free steel-cut oats
Cook the oats for about 5 to 7 minutes, frequently stirring, or until they are lightly toasted (you can hear the oats pop a little at the end.)
Stay with the oats because they can burn quickly! Remove the pan from the stove.
Allow the oats to cool a little.
In a blender (or food processor), add the toasted oats, then the cinnamon spice, nuts, raisins, and dates.
2 ½ teaspoons cinnamon spice, ½ cup whole cashews, ½ cup pecans, ½ cup black (jumbo) raisins, 10 fresh, pitted Medjool dates (about one cup packed)
Blend until you have a smooth brownish mixture.
If using a Vitamix, mix using a high-speed setting while using the tamper to push the ingredients around. Then continue to blend until you have a beautiful brown and smooth mixture. You'll use the tamper to process the thick mixture through the blades.
Take the mixture immediately out of the blender and transfer it into a bowl (be careful, it can be hot).
When cool enough to handle, roll a spoonful into a small ball and repeat until all mixture is used.
Enjoy immediately or store in the fridge in an airtight container!