Spread the oats on a baking tray and toast the oats for 10 minutes until they start to brown. Toss the oats after 5 minutes. Once toasted, place the oats in a medium mixing bowl.
Add the ½ tsp. of cinnamon and ¼ tsp. of allspice to the oats. Set the bowl aside.
In a small saucepan, combine the dates, almond paste, and orange juice. Heat on low for 15 minutes, stirring it often until the mixture is thick and gooey.
Transfer the mixture to a blender or food processor and blend until smooth.
Add the mixture to the bowl with the oats and mix well until the oats are well-coated.
Mix in the dried cranberries and walnuts.
Preheat (or re-heat) the oven to 3750 F (1900 C).
Add the granola bar mixture to an 8x8 inch baking dish (or pan). Press the granola mixture with the back of a spoon to compress it.
Bake for 20 minutes until the top is golden.
Remove it from the oven and allow the granola bar mixture to cool before slicing it into bars (makes 12).
Store the bars at room temperature, covered in the baking dish or an airtight container.
The cook time is calculated for toasting the oats, simmering the wet ingredients, and baking the granola bars separately. You could easily cut some time by simmering and toasting the oats at the same time.
Use any combination of dried fruits you like. For best results, dice larger pieces of fruit into the same size as the cranberries (or smaller).
You can substitute peanut butter for almond butter for this recipe. Check to ensure there is no oil added.
See information in the post about how to adjust the texture if your mixture is too thick or thin.