Yesterday you said tomorrow.
Source: Farmers Market Vegan
Preparation /yields about 10 cups:
Preheat the oven to 275°F.
Place the apricots and dates in the bowl of a food processor and pulse into a smooth puree. Add the coconut oil and pulse until incorporated. Set aside.
In a large bowl, stir together the rest of the ingredients (oats through raisins) until well combined. Pour the apricot puree over the dry ingredients and stir until evenly coated.
Divide the mixture between two or three baking sheets lined with parchment paper and spread evenly over the sheets. Bake for 25 minutes, stir, and bake for another 15-20 minutes. Allow to cool completely before transferring to an airtight container and storing in the refrigerator.