Heat oven to 350º F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
Spread the oats, almonds, and pepitas on a rimmed baking sheet. Toast, tossing once, until lightly browned, 10 to 12 minutes. Process the apricots in a food processor until finely chopped, 2 to 3 minutes. Combine the toasted oats, almonds, and pumpkin seeds, chopped apricots, and salt in a medium bowl.
Combine the almond butter and maple syrup in a small pot. Cook over medium heat until bubbling, 2 to 3 minutes. Pour over the toasted oat mixture and stir to combine. Transfer to the prepared pan and smooth the surface with an offset spatula or knife. Chill until set, at least 3 hours and up to 3 days.
Cut into 12, 4 by 2-inch pieces
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