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*Note: You can use all one kind of fruit or any combination that you like.
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I used chopped dried apricots, cranberries, and pomegranate seeds
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Preheat your oven to 350F.
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Toss the oats, nuts, quinoa, coconut, and flaxseed meal together on a 9 x 13 baking sheet or dish (I used a 9 x 13cake pan).
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Bake 10 to 12 minutes, stirring occasionally, until toasted and lightly browned.
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Reduce oven to 300F.
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While oats are toasting, combine honey, vanilla, flaxseed oil, salt and spices in the bottom of a large bowl.
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Whisk to combine.
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Pour in toasted oats and stir with a spatula to moisten.
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Stir in dried fruit.
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Line your baking sheet or dish with parchment paper or grease with nonstick spray (I used the same cake pan and lined it with parchment paper; one less dish to dirty).
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Pour the oat and fruit mixture into prepared baking dish and press down firmly to pack down the mixture as much as possible.
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Sprinkle brown sugar over the top.
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Bake at 300F for approximately 30 minutes until mixture is golden brown.
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Allow to cool a few hours before cutting into bars or squares.
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Store in airtight container at room temperature.
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Or freeze them.
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I wrapped mine in cling wrap, popped them in a freezer bag and froze the bars so we could grab them as needed, they dont take long to thaw.
