Skip the sugar-packed “breakfast bars” in the supermarket aisle and start your day with this healthier version instead. Simply combine roasted oats, almonds, and pepitas with chopped apricots and salt, stir in a mixture of almond butter and maple syrup, then smooth out and chill for up to three days.
Ingredients
Directions
Heat oven to 350ºF. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides, and then butter the parchment.
Spread the oats, almonds, and pepitas on a rimmed baking sheet. Toast, tossing once, until lightly browned, 10 to 12 minutes.
Process apricots in a food processor until finely chopped, 2 to 3 minutes. In a medium bowl, combine them with the toasted oat mixture and salt.
Combine almond butter and maple syrup in a small pot and cook over medium heat until bubbling, 2 to 3 minutes. Pour over the toasted oat mixture and then stir to combine.
Transfer the mixture to the prepared pan and smooth the surface with an offset spatula or knife. Chill until set, at least 3 hours.
Cut into 12, 4 by 2-inch pieces. Store, covered, in the refrigerator up to 3 days.
Does your porridge need a pick me up? Though untraditional, adding bright, acidic pineapple and refreshing mint to your oatmeal lends the dish just enough zing to get your senses going in the morning. To save yourself time during the morning rush, pick up pre-trimmed and sliced pineapple from your grocer’s produce section.