- 1 1/2 cups extra-thick rolled oats
- 1 1/2 cups walnuts
- 1 cup dried California Blenheim apricots, coarsely chopped (5 ounces)
- 1 cup pitted Medjool dates (8 ounces)
- 1 cup toasted unsweetened flaked coconut
- 1/4 cup flax seeds
- 1/2 teaspoon kosher salt
How to make this recipe
Preheat the oven to 375°. Line a 9-by-9-inch metal pan with plastic wrap.
Spread the oats and walnuts on 2 separate baking sheets; toast until golden, about 8 minutes for the walnuts and 15 minutes for the oats. Let cool, then finely chop the nuts.
In a food processor, puree the apricots and dates to a paste. Scrape into a medium bowl and stir in the oats, walnuts, coconut, flax seeds and salt. Press the mixture into the prepared pan and chill until firm, about 1 hour. Cut into 12 bars and serve.
The bars can be refrigerated for 1 week or frozen for 1 month.