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1
Line a 9- by 13-in. pan with plastic wrap, leaving an overhang on the 9-in. sides, and coat with cooking-oil spray. In a large bowl, stir together oats, oat bran, flax seeds, flour, baking powder, salt, peanuts, and figs until well blended.
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2
In the bowl of a stand mixer, beat together cashew butter, milk, egg, honey, lemon zest, and lemon juice until well blended.
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3
Add flour mixture to cashew butter mixture and beat until completely blended. Scrape dough into pan and, with wet fingers or a rubber spatula, pat to fill pan completely and evenly (dough is sticky, so you may need to wash your hands a few times). Chill dough until firm, about 30 minutes.
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4
Meanwhile, preheat oven to 300u00b0. Invert pan onto a work surface, lift off pan, and peel off plastic. Using a bench scraper or knife, cut straight down lengthwise through middle, then crosswise to make 16 bars, each 1 1/2 in. wide. Place bars about 1 in. apart on a baking sheet lined with parchment.
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5
Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven and let cool completely.
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6
Make ahead: Store airtight up to 2 weeks or freeze.
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7
Note: Nutritional analysis is per bar.
