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Chewy Seedy Oat and Apricot Bars

This image courtesy of Joseph DeLeo

Pack these in lunch boxes, but always be sure to steal one for yourself to enjoy with a cup of coffee once the kids have gone to school!

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Coursesnack

Dietary Considerationegg-free, halal, kosher, soy free, tree nut free, vegetarian

Mealbreakfast, snack

Taste and Texturebuttery, chewy, crunchy, fruity, nutty, sweet

Ingredients

  • 3 1/3 c (11 oz) rolled oats
  • ¾ c (4 oz) pumpkin or sunflower seeds, or a mixture of the two
  • 2/3 c (2 oz) shredded coconut
  • ½ c (2 oz) all purpose flour
  • 14 tbsp (1¾ sticks) butter
  • ½ c corn syrup
  • 2/3 c (5 oz) light brown sugar
  • 5 oz dried apricots, chopped
  • ½ c crunchy peanut butter
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 325°F (160°C). Line a 7 × 11-inch baking pan with nonstick baking parchment, leaving a little hanging over the edges for easy removal later.

  2. Place the oats, seeds, coconut and flour in a large bowl and mix together. Melt the butter and corn syrup together in a saucepan, then mix in the sugar, chopped apricots, peanut butter and vanilla extract. Pour into the bowl of dry ingredients and mix until evenly combined.

  3. Press the mixture into the prepared pan and bake in the oven for 20-25 minutes, or until golden and slightly firm. Allow to cool in the pan, then remove, still in the paper, and cut into 18 bars (or cut them whatever size you want them to be). Store in an airtight container for up to 1 week. These will also freeze well.

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