Preheat the oven to 350º F.
Spread the McCann's Steel Cut Irish Oatmeal and quinoa on a sheet pan and cook for 10 minutes, until the grains are lightly toasted. Set aside.
Meanwhile place the dates in a food processor with 2 - 3 tablespoons of water and process until you have a paste. Add the peanut butter, Spice Islands Vanilla Extract and Spring Tree Maple Syrup, mix to combine.
In a large bowl, add the toasted oats, quinoa, seeds, Spice Islands Ground Cinnamon, salt, pepitas and dried apples and toss to combine.
Add the date mixture to the dry ingredients and use a spatula to mix until everything is combined.
Line a 13x9 baking pan with parchment paper. Transfer the mixture to the prepared pan and press firmly into the pan, using your hands or the bottom of a sturdy measuring cup/bowl.
Place the bars in the freezer for 30 minutes. Remove and place the parchment onto a cutting board and cut into 14 equal size bars.
Place the cut bars back on the parchment and bake for 18 - 20 minutes in a 350°F oven.
Remove and let cool completely. Drizzle with peanut butter or a sugar glaze if desired.
