Step 1

In a full-sized food processor, combine the molasses, maple syrup, vanilla, and dates. Pulse three times.

Step 2

Add the cinnamon, ginger, salt, nutmeg, and cloves. Puree until mixture is smooth. Add the oats and pulse until the oats are coarsely chopped.

Step 3

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.

Step 4

Stir in the cranberries, pecans, apricots, and sunflower seeds until well mixed.

Step 5

Line an 8x8 baking pan with parchment paper (Kitchen Tip: Lining Pans with Parchment).

Step 6

Press the oat mixture into the baking pan until the mixture is evenly distributed throughout the pan and tightly packed.

Step 7

Bake at 325 degrees F for 25 minutes. Remove from oven, cool in the freezer until the bars are firm.

Step 8

Lift the parchment paper out of the pan, remove, and cut into 8-12 bars.