Chewy Seedy Oat and Apricot Bars
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!
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationegg-free, halal, kosher, soy free, tree nut free, vegetarian
Taste and Texturebuttery, chewy, crunchy, fruity, nutty, sweet
- 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
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.
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.
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.
Read NextTranslucent Sugar Glaze
2006 Rachel Allen