Preheat oven to 350°F and line a baking sheet with parchment paper. Lightly oil a 9-inch square pan.

Spread the pecans in a single layer on prepared baking sheet and toast for 7 to 10 minutes, until aromatic and slightly browned. Watch carefully, as they can burn easily. Repeat this process for the almonds. Once finished, turn down oven to 325°F.

Combine flour, flaxseeds, salt, baking powder, and baking soda in a food processor and process for 5 seconds to combine.

Add the pecans and almonds and pulse 5 times to coarsely chop the nuts.

Add the oats, dates, and apricots and pulse 10 to 15 times, until the mixture is well chopped but still coarse.

In a large bowl, whisk egg, maple syrup, and vanilla together until thoroughly combined. Add fruit and nut mixture and use your hands to mix thoroughly, being sure to separate any clumps of fruit.

Spread mixture in the oiled baking pan in an even layer and bake for 25 to 30 minutes, until set and golden brown; don’t overbake, or bars will be too dry.

Let cool on a wire rack for 5 minutes, then cut into 25 squares.

Leave bars in pan until completely cool so they’ll hold together when you remove them.

Storage: Store in an airtight container at room temperature for 5 to 7 days or in the freezer for 2 months.