1.5 cups pitted and halved dates (I used a 354g pkg)
2 tsp cinnamon
¼ tsp salt
3 medium sized apples, chopped (approx 2 cups) I used Mcintosh but Granny Smith would be good too!
Instructions
Preheat oven to 350F
Line a baking sheet with parchment paper, and spread the pecans and oats in a single layer, then bake for 10 minutes.
While it's baking, line a casserole dish with parchment paper, leaving extra paper on either side to use as handles later.
After baking, place the toasted nuts and pecans in a food processor. To do this, make the parchment paper into a funnel and pour it in.
Add the dates, cinnamon and salt, then process mixture until course and crumbly.
Add the apples and pulse until there are no large chunks left. I found it easier to take out about half the pecan/oats mixture first, to make more room for the apples to get good and chopped up, then add back the pecan oats and continue mixing.
Transfer the mixture to your casserole dish using a wide flat spatula to get a consistent flat top once placed. Folding the parchment paper handles inward and flattening with your hand works well.
Bake in oven for 20 minutes. Remove and let sit for 15 minutes then lift out of the pan and cut into bars.