Apricot-Nut Breakfast Bars
Jump start your morning with a healthy breakfast, one that will fuel your body and give you energy for the day. Apricot-Nut Breakfast Bars can be made the night before so all you have to do is grab one for a quick, convenient breakfast. Enjoy your breakfast bar at room temperature or warm it for a few minutes in a toaster oven. Delish!
Course Breakfast, Dessert, Snack
Cuisine American
- 1 ½ cups old-fashioned rolled oats
- 2 tablespoons flaxseed meal
- ½ cup unsweetened apple juice
- 1 tablespoon extra-virgin olive oil
- ¼ cup almond butter, peanut butter, or other nut butter
- ¼ cup Date Honey
- ½ cup diced dried apricots
- ¼ cup chopped macadamia nuts
- 2 tablespoons raw sunflower seeds
Preheat oven to 350 degrees. Toast oats in a large skillet over medium heat 5-7 minutes or until oats are golden, stirring frequently. Transfer to a large bowl, and add flaxseed meal, apple juice, olive oil, almond butter, and Date Honey. Mix until well combined. Stir in apricots, macadamia nuts, and sunflower seeds.
Press into an 8 by 8-inch square pan that has been lightly rubbed with olive oil. Bake 15-20 minutes. Let cool in pan on a wire rack for about 5 minutes. Cut into 2 x 2 ½-inch bars and serve.
Yield: 12 servings (serving size: 1 bar)
- Store in an airtight container 3-4 days.
- Substitute your favorite dried fruit for the apricots: blueberries, cherries, dates, figs, or raisins. Make sure, though, that the fruit doesn’t contain any added sugar (as cranberries sometimes do).