Fruit-and-Nut Breakfast Bars

Ingredients

• 0.5 cup apricots dried
• 0.3 cup plums dried (prunes)
• 0.5 cup medjool dates whole pitted halved ( 5)
• 0.3 cup orange juice 
• 0.3 cup pumpkin seeds raw (pepitas)
• 0.3 cup sunflower seeds raw
• 0.3 teaspoon salt 
• 1 cup almonds raw whole with skins

Equipment

• food processor
• baking sheet
• oven
• spatula

Directions

1. Preheat oven to 30
2. Pour orange juice over dates and let soak 5 minutes.
3. Meanwhile, place almonds, dried apricots, and dried plums in a food processor and pulse a few times until coarsely chopped.
4. Add salt and dates with orange juice and pulse until mixture starts to stick together.
5. Add pumpkin seeds and sunflower seeds, pulsing a few times just to incorporate.
6. Using wet hands, scoop mixture onto a work surface and form into a log about 1 3/4 in. wide and 1/2 in. thick. Use your palms to flatten into a bar, and cut bar into 8 equal pieces.
7. Arrange pieces about 1 in. apart on a parchment-lined baking sheet.
8. Bake 8 minutes. Using a heatproof spatula, turn bars over and bake another 8 minutes, or until nuts are toasted (but before fruit begins to burn). Store in an airtight container for up to 4 days.