Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cup old-fashioned rolled oats (not quick cook)
  • 1-2 teaspoon cinnamon
  • 1 teaspoons ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/3 cup molasses
  • 1/4 cup maple syrup
  • 3/4 teaspoon vanilla extract
  • 1 cup Medjool dates, pitted
  • 2/3 cup chopped pecans
  • 1/3 cup unsalted sunflower seeds
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried cranberries

Instruction

  • In a full-sized food processor, combine the molasses, maple syrup, vanilla, and dates. Pulse three times.
  • Add the cinnamon, ginger, salt, nutmeg, and cloves. Puree until mixture is smooth. Add the oats and pulse until the oats are coarsely chopped.
  • Remove the oat mixture from the food processor and transfer to a medium bowl, taking care to scrape the edges of the food processor to remove all of the mixture.
  • Stir in the cranberries, pecans, apricots, and sunflower seeds until well mixed.
  • Line an 8x8 baking pan with parchment paper (Kitchen Tip: Lining Pans with Parchment).
  • Press the oat mixture into the baking pan until the mixture is evenly distributed throughout the pan and tightly packed.
  • Bake at 325 degrees F for 25 minutes. Remove from oven, cool in the freezer until the bars are firm.
  • Lift the parchment paper out of the pan, remove, and cut into 8-12 bars.