Assemble all ingredients together to avoid last minute rush.

Roughly chop almonds, cashews, dates and apricot.

In a heavy bottom Pan or Kadai, start roasting rolled oats on low flame until aromatic.

Transfer to a separate Bowl.

Now, dry roast almonds, sunflower seeds and pumpkin seeds in the same Pan on low flame until they become crunchy.

Transfer to the Bowl of roasted oats. Add cranberries, chopped cashews, apricots and mix well.

Take medjool dates and water in a Blender. For best results, use medjool dates and if using any other dates, soak them in water for few minutes to soften.

Blend to smooth paste and transfer the dates paste to the Pan along with peanut butter. Saute until well combined on low to medium flame.

Mash and cook until the mixture turns glossy and separates the Pan.

Transfer the dates peanut butter mixture to the same Bowl of roasted nuts.

Also add honey, vanilla extract and salt. Mix well using your hands until everything is well combined. Mixture will start holding shape and oats will absorb all moisture.

Transfer the mixture to the Tray lined with baking paper. Press while forming a smooth layer.

Now, cover and refrigerate for 3-4 hours or until it sets completely.

When it is set, cut into the desired shape. Enjoy Granola Bar as a energy substitute!