Preheat the oven to 170 C degrees. Pour the oats on a baking sheet covered with parchment paper. Toast for 10 min. or until lightly golden.
In a big bowl, combine the chilled oats, date syrup, peanut butter, sunflower seeds, hazelnut.
Transfer the mixture to a baking pan covered with parchment paper (I used 11*25 cm baking pan). Keep on the fridge for an hour. Cut into bars.