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Preheat oven to 350 degrees. Line a 9- by 13-inch baking pan with parchment paper, with about 1 inch of parchment paper overlapping the sides.
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Spread out the oats and chopped almonds on a baking sheet. Place in the oven until they are lightly toasted, stirring occasionally, about 10 minutes.
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In a medium bowl, mash the bananas with the back of a fork. Stir in applesauce until combined.
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Transfer the oats and almonds to a large bowl and stir in dried cranberries, ground flax seed (flax meal), cinnamon, nutmeg and salt.
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Stir the banana mixture into the oat mixture until well combined and starting to clump together. Transfer to the prepared baking dish and press down evenly.
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Bake until the bars are golden brown and starting to separate from sides of the pan, about 30 minutes. Let cool on a wire rack for 15 minutes.
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Use the parchment paper to lift the bars out of the pan. Let cool to room temperature, then cut into bars.
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Makes approximately 18 bars. Serve or store in an airtight container.