Slightly roast the oats, nuts and seeds in dry pan for about 3-5 minutes
Transfer in a bowl and let it cool down completely
Add the apricot, cranberry, maple syrup and egg white and coat well until all combined
Layer the mixture in baking mold and flatten as much as you can
Preheat the oven
Bake at 180°C (356°F) for 15-20 minutes
Let it cool down completely and don't touch while still warm
Optional: dip or drizzle with melted dark chocolate
Store in dry place up to 2-3 days or in fridge up to 5-7 days
