Line an 8”x8” pan with parchment paper.
Toast oats for 8-10 minutes 350 degrees, or until just fragrant.
Melt honey and almond butter together in a saucepan over medium heat. Once the mixture starts mbubbling slightly, remove from heat. Stir in the vanilla extract and a pinch of salt. Add in the oats, nuts and seeds; stir to combine well. The mixture may look dry at first but continue to pressmeverything together with a wood spoon or spatula. Add a spoonful of almond butter if yourmmixture looks too dry.
Press the mixture firmly into the parchment lined pan (this is key to sticking together!). Chill in the fridge for at least 1 hour.
To make the Argentinian Yerba Mate glaze, combine 1 Tbsp of the tea with the powdered sugar, whisking until smooth. If the mixture looks too thick, add a bit more tea, little by little.
Cut into bars, then drizzle on the glaze (you may not need it all). Enjoy with a cup of Argentinian Yerba Mate tea!