- 1 cup pecan pieces
- ⅓ cup unsalted pepitas
- ⅔ cup dried cranberries
- 2 cups old-fashioned oats, pulsed briefly in a food processor
- 2 teaspoons dulse flakes
- 1 teaspoon orange zest
- ½ teaspoon ground cinnamon
- 1 cup creamy unsalted almond butter
- ½ cup maple syrup
- 1½ teaspoons vanilla extract
Line a 9-inch square baker with parchment paper.
In a medium skillet over medium heat, toast pecans and pepitas until the pepitas start to pop, about 2 minutes. Transfer to a food processor. Add cranberries and dulse, and pulse 10 times.
Dump the contents of the food processor into a bowl and add oats, orange zest and cinnamon. Toss well to combine. In a measuring cup, whisk almond butter, maple syrup and vanilla extract until well blended. Add wet ingredients to dry ones. Use your hands to mix the ingredients well. Dump the mixture into the prepared pan and press it evenly into all corners.
Cover and refrigerate for at least one hour, or preferably overnight. To slice, lift the bars out of the pan using the parchment paper. Use a sharp knife to slice the bars into 1-inch strips, then slice them in half through the middle. Wrap tightly and eat on the go.