– lewis carroll
2 1/2 cup old-fashioned rolled oats (not quick cook)
1 teaspoon cinnamon
1-2 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
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 8×8 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.
store bars in an airtight container for up to a week.
bars may be frozen for up to a month and thawed as needed.