2 cups whole rolled oats (not quick cooking or instant)
1 cup finely chopped dried apples
½ teaspoon salt
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees. Line an 8×8-inch baking pan with a 10-inch square of parchment paper.
In a small saucepan, mix together the cashew butter, maple syrup and brown rice syrup. Gently heat mixture over low heat, whisking with a fork, just until it is warm enough for the ingredients to incorporate and become smooth.
Remove the mixture from the heat. Let it cool so that it is still warm but not hot. Mix in the vanilla and then add the oats, apples, salt and cinnamon. Mix very well.
Wet your hands and press the mixture into the pan. Bake for 18 minutes or until the sides of the bars are lightly browned.
Remove the pan from the oven and let cool for about 10 minutes. Remove the bars from the pan by lifting up the corners of the parchment paper. Transfer to a cooling rack to cool completely (with the parchment underneath).
Use an 8-inch knife to slice the bars into eight rectangles. Press down firmly in one motion to slice rather than making a sawing motion, which may cause the bars to crumble. Slice once down the middle and then 3 times across the other way.
Store bars in a tightly sealed container at room temperature.