Line a 20x20 cm (8x8 inches) baking pan with aluminum foil or parchment paper, leaving the foil to extend up the sides. This will make it easier to remove the granola bars from the pan. Brush lightly with oil to prevent sticking.
Spread the rolled oats and chopped pecans on a baking tray and toast them for 10 minutes, until they are slightly golden.
Transfer to a large bowl.
Process the dates in a food processor until they become a ball.
Add the cinnamon powder, crushed dates and chopped dried apples to the oats mixture.
In a small saucepan over low heat, warm the vanilla, honey, and peanut butter until runny.
Pour over the dry mixture and mix well until everything is evenly coated and the dates are disperse throughout.
Transfer the mixture to the baking pan and press down with a spatula or with your wet hands.
Cover the baking pan with aluminum foil and put it in the fridge for at least 2 hours (better overnight).
Remove the bars from the baking pan and cut into 12 even bars.
Store the chewy apple peanut butter granola bars in an airtight container in the refrigerator for up to 2 weeks.