Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Dried-Fruit-and-Nut Health Bars Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 2, 2018 Print Rate It Share Share Tweet Pin Email Yield: 16 These nutrient-dense oat bars are packed with dried fruit, cherries, blueberries, and papaya, as well as nuts, and flaxseed. And there's no refined sugar, they're sweetened with pureed dates and honey -- and just right for a snack or breakfast on the go. Ingredients 1 cup (5 ounces) pitted dates 3 tablespoons honey Vegetable oil cooking spray 1 ½ cups old-fashioned oats, finely ground; or 1 cup quinoa flakes 1 cup (4 ½ ounces) pecans, toasted, half finely ground and half coarsely chopped ½ cup unsalted macadamia nuts, toasted, half finely ground and half coarsely chopped ⅓ cup dried papaya, cut into ½-inch pieces ⅓ cup (2 ounces) dried cherries, chopped ⅓ cup (1 ½ ounces) dried blueberries 2 tablespoons oat bran 3 tablespoons ground flaxseed 2 tablespoons wheat germ ½ teaspoon coarse salt ½ teaspoon ground cinnamon Directions Preheat oven to 350 degrees. Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain reserving cooking water. Puree dates in a food processor with honey and 1/4 cup reserved cooking water until smooth. Coat an 8-inch square baking pan with cooking spray and line with parchment paper leaving a 2-inch overhang on all sides. Mix oats or quinoa flakes, nuts, papaya, cherries, blueberries, bran, flaxseed, wheat germ, salt, and cinnamon in a large bowl. Mix in date puree. The mixture should be moist enough to hold together. If necessary, add up to 1/2 cup more cooking water. Press mixture into pan. Bake until center is firm and edges are golden, about 20 to 25 minutes. Let cool in pan on a wire rack. Cut into 16 bars. Bryan Gardner Cook's Notes Use brown-rice syrup to make these bars vegan. Variations Substitute 1 cup quinoa flakes for the old-fashioned oats if you prefer. Rate it Print