Ingredients

• 3 cups Old Fashioned Rolled Oats divided
• 1 1/2 cups Raw Almonds
• 1 cup Raw Cashews
• 1 cup Medjool Dates pitted
• 1 1/3 cups chopped dried Blueberries
• 1 cup Coconut Flakes
• 2/3 cup Flaxseed Meal
• 2 tsp Ground Cinnamon
• 1 tsp Ground Ginger
• 1/2 tsp Salt
• 2 cups Almond Butter
• 1 cup Honey
• 1/2 cup Applesauce unsweetened
• 1 Tbsp Vanilla Extract

Instructions

1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with coconut oil spray and line with parchment paper.
2. Place 2 cups of the oats, almonds, cashews and dates in a food processor or high speed blender. Pulse several times until there are no large chunks. Pour the mixture into a large mixing bowl, then add the remaining cup of oats, blueberries, coconut, flaxseed meal, cinnamon, ginger and salt. Stir with a spatula to combine.
3. In a medium, microwave-safe bowl, combine the almond butter, honey, applesauce and vanilla. Microwave for 45 seconds to 1 minute and whisk to fully incorporate.
4. Add the warmed wet ingredients to the dry ingredients. Use a spatula to combine, then, with clean hands, knead the mixture together. When ingredients begin to adhere, turn the mixture into the prepared pan and press firmly with your fingertips and palms of your hands to create a firm bar and flat surface.
5. Bake for 15-20 minutes, or until the top is a nice golden color. Remove the pan from the oven and let cool for 30 minutes before cutting into bars. Keep bars in airtight container.