Preheat oven to 350°F and line a baking sheet with parchment paper. Spread oats, chopped almonds, and flaxseeds in an even layer and bake until light brown, stirring regularly, about 10-15 minutes.

Grease an 8” x 8” pan, line it with parchment paper and then grease the parchment paper.

Combine dates and water in a food processor and blend until combined into a paste, scraping down the sides as needed.

Transfer the date paste to a large heavy bottomed saucepan along with the coconut oil, maple syrup, vanilla and cinnamon. Cook on medium heat until the paste turns darker brown, about 5-7 minutes.

Fold the toasted oats mixture into date mixture. Add in chopped dried apples and stir until apples are evenly distributed.

Scrape into prepared baking pan and spread out. Use a piece of parchment paper to press down to level out the edges.

Cover with plastic wrap and chill in the fridge for at least 2 hours. Once solid, lift from the pan using the parchment paper, and use a very sharp knife to cut into 12 pieces.