14 ounces pecan halves, divided
2 teaspoons hazelnut oil
5 Medjool dates, pitted
1 1/2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon fleur de sel
1/3 cup maple syrup
Put the pecans into a large skillet. Heat over medium heat, stirring frequently, until fragrant and toasted, about 5 minutes. Be careful not to let the pecans burn.
Measure out 2 cups of the pecans and place them in the food processor. Add the hazelnut oil and process until very smooth, scraping down the sides of the food processor as needed. This may take a few minutes.
Scrape the mixture into a mixing bowl.
Without rinsing the food processor, add the dates. Process until smooth. Add to the mixing bowl.
Chop the remaining pecans and place them in the mixing bowl. Add the oats, cinnamon, fleur de sel, and maple syrup. Mix well to combine.
Press the mixture into a 9-inch baking pan lined with parchment paper. Press down until smooth and even. Refrigerate for at least 1 hour before cutting into 16 even bars.