In a heavy bottomed pan, roast the instant oats on medium heat until you get a subtle crunch. Once toasted transfer into a bowl. Keep it aside to ccol down. 

Prepare the almond powder, walnut powder and the flaxseed powder separately. If you like a crunch to your bar, then you can make the nut powders coarse.

In a Food Processor, blend the dates until it becomes almost smooth. Add the nuts, flaxseed powder, peanut butter and the toasted oats into the processor. Blend them together until it's all combined. The granola bar dough is now ready to be set.

Place the peanut butter granola bar contents it on a 8 x 8 square dish and press it down to spread it evenly. You can use a flat pastry knife to do the same as well. Refrigerate for a couple of hours so it gets set well to be cut.

Cut it into desired sizes and store in an airtight container in the refrigerator for about 3 weeks or outside in a cool dark place for about a week. 

These No Bake Peanut Butter Granola Bars stay fresh even when not refrigerated for about a week.

Note: You can add more honey or peanut butter or dates if you find the Granola bars too dry.