Oats bring a pleasant chewiness and an old-fashioned goodness to these vegan, nutrient-dense bars. Pureed dates lend just enough sweetness to this convenient breakfast or snack. Nuts, ground flax, and dried fruits add antioxidants, vitamins, good fats, and flavor.

1 cup (9 ounces) pitted dates

Vegetable-oil cooking spray

1 1/2 cups old-fashioned oats, finely ground, or 1 cup quinoa flakes

4 1/2 ounces (1 cup) pecans, toasted, 1/2 finely ground and 1/2 coarsely chopped

2 ounces (1/2 cup) unsalted macadamia nuts, toasted, 1/2 finely ground and 1/2 coarsely chopped

2 1/4 ounces (1/3 cup) dried papaya, cut into 1/2-inch pieces

1 3/4 ounces (1/3 cup) dried cherries, chopped

2 ounces (1/3 cup) dried blueberries

2 tablespoons oat bran

3 tablespoons ground flaxseed

2 tablespoons wheat germ

1/2 teaspoon coarse salt

1/2 teaspoon ground cinnamon

3 tablespoons brown-rice syrup or honey

Preheat oven to 350 degrees. Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain. Puree in a food processor until smooth.
Coat an 8-inch square baking pan with cooking spray. Mix oats or quinoa flakes, nuts, papaya, cherries, blueberries, bran, flaxseed, wheat germ, salt, and cinnamon in a large bowl. Mix in date puree and brown-rice syrup or honey. Press mixture into pan.
Bake until center is firm and edges are golden, about 25 minutes. Let cool in pan on a wire rack. Cut into 8 bars.