8 oz. chopped dates
8 oz. dried apricots
3 tbsp. frozen unsweetened apple juice concentrate
2 c. water
3 tbsp. frozen unsweetened pineapple-orange juice concentrate
1 1/2 tsp. almond extract
1 1/2 c. whole wheat flour
1 1/2 c. regular oats
1 tsp. baking powder
3 tbsp. toasted sesame seeds
1 (6 oz.) can frozen unsweetened orange juice concentrate
2/3 c. very ripe banana, mashed until syrupy

Preheat oven to 425 degrees. Mix together in saucepan the dates, apricots, frozen apple juice concentrate, orange-pineapple juice concentrate and water. Cover and simmer about 20 minutes, or until tender, stirring occasionally so fruit does not stick. Remove from heat, stir until thick, add almond extract, and blend.

In a bowl, mix together flour, rolled oats, baking powder and sesame seeds. Mix orange juice concentrate and syrupy banana together. Slowly add to flour mixture, mixing with a fork until well blended.

Spray a 13 x 9 x 2 inch pan with nonstick spray. Press 1/2 of the oat mixture into pan. Flatten with hands to cover the bottom of pan. Spread with fruit filling and crumble with remaining oat mixture, patting lightly. Bake in a 400 degree oven for 30 minutes, or until lightly browned. Cut into 30 bars while still warm. Cool.