Who wants some apricot oat bars? I do! You’ll have some of everything you need in these babies : fibre, vitamins, even iron from the pepitas! (Libby, I said pepitas!). I like to wrap these individually in waxed paper and keep the wrapped bars in a sealed container. Keeps them fresh and ready to go, perfect fuel for a hike or a long bike ride.
Chop your nuts! This time it’s almonds…
Apricot Oat Bars
110 g Steel-Cut oats/2 cups
100 g dried apricots/1 cup (diced)
50g nuts chopped/1 1/2 tbsp
25g pepitas/scant 1/2 cup
2 tbsp/20g sesame seeds
2 tbsp chia seeds
1 tbsp/15g molasses
2 tbsp/30ml oil
3 tbsp/45ml agave
3 tbsp/45g peanut butter
Put all the ingredients from oats to chia seeds in a medium sized bowl and stir to combine.
Seedy Goodness…
Heat the peanut butter, agave, oil and molasses in a sauce pan over medium heat until it gets bubbly, then pour over the dry ingredients and stir until combined. Resist the temptation to taste, you’ll burn yourself.
Pour mixture into a prepared pan (20 x 25 cm) – you can grease it, but I find clean up and detachment easier when I use parchment paper. Let this cool about 15 minutes, then cut into desired size/shape (if you wait until it’s completely cooled, it’ll be harder to cut). Let cool completely before enjoying!
These are a little crumbly, if you don’t like that just add more oil (maybe 2 tbsp more) and a little more agave (same) it’ll help hold it together better.
Musings From The Fishbowl 