Preheat oven to 325℉. Line two cookie sheets with parchment paper.

Blitz the oats, shredded coconut, and spinach in the food processor/blender. I use this Food Processing Blender and pulse the mixture until it's coarse and well-combined.

Transfer the well-blitzed mixture to the bowl of a stand mixer with paddle attachment. This is the one I use. Add the remaining ingredients, with the exception of the ½ cup of applesauce. Mix well.

Once well-incorporated, add in the applesauce and mix until the batter resembles cookie dough. If it's still too crumbly, you can either add in a little more applesauce or a splash of water. It should stick together without falling apart.

Portion out about half of your dough mixture and place on a cookie sheet lined with parchment paper. Cover the top with parchment paper and roll out the mix until it's about ¼" to ½" thick. You can also press out the dough with your hands, but I found rolling it out to be easier and more time-efficient. Use a knife to score lines on your bars where you want to break them apart. On average, my bars are about 1" by 3½".

Bake for 18 minutes. Allow them to cool on the pan, break them/cut them along the score-lines while still somewhat warm, then transfer them to a wire cooling rack if you have one. While baking, prep your second cookie sheet and repeat the steps with the second half of dough.

Enjoy some warm, and/or, once they've completely cooled, store in an airtight container for a week or so at room temp or keep them in the fridge for a couple of weeks. We keep ours in reusable Stasher bags for maximum freshness and longevity!