This week’s SoSueMe recipe is a really simple chewy baked breakfast bar, made with apricots, oats, seeds and coconut flakes. If you’re like me, some mornings are a complete rush and it’s not always easy to make a proper breakfast. The snooze button also tends to win the battle some days, and breakfast loses out!
So these bars are a brilliant option to whip up the night before, and leave ready to grab on your way to school, college or work. They also make the perfect lunchbox snack or post-workout energy booster.
I used dried apricots for their high levels of fibre, potassium and natural energy to give you a great kick of slow-release energy in the morning.
The crunchy seeds and coconut flakes add a yummy taste and texture, plus they’re a brilliant source of essential amino acids and healthy fats, and taste even better when they’re toasted in the oven. Cinnamon adds more flavour and is a brilliant spice for helping to stabilise blood sugar levels.
I designed these bars to release their energy slowly throughout the morning, so you’re not tempted to reach for a pastry or sugary snack at 11am!
I really hope you enjoy them!
I would love to know if you get a chance to make these oaty apricot breakfast bars! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello 🙂
- Coconut oil, for greasing
- 250g dried apricots
- 90g (1 cup) porridge oats (I used a certified gluten-free brand)
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 2 tbsp desiccated coconut
- 2 tsp virgin coconut oil, melted
- 2 tsp almond butter (any nut or seed butter will work here )
- 2 tsp cinnamon
- Preheat the oven to 180C and lightly grease a medium baking tray with coconut oil, or line it with a sheet of greaseproof paper.
- Place all ingredients in a food processor and blend until well combined. The mixture should stick together between your fingers.
- Transfer the mixture to the baking tray and press down well, ensuring it’s smooth and even across the top.
- Bake at 180C for 25 minutes until it begins to turn golden brown on top.
- Allow the mixture to cool for ten minutes. It can still be crumbly before it begins to harden as it cools down.
- Gently use a sharp knife to cut it into bars.
- The bars should stay fresh in an airtight container for 2-3 days.