You absolutely have to make these breakfast bars. Go to the store right now. Buy a bunch of bananas. Let them sit on your counter until they are starting to brown. Don't touch them or eat them until then, trust me, it will be worth it!
Breakfast and snacks are tough. We are often in a rush or on the go, and making healthier choices can fall by the wayside. These bars are a little step in the right direction though! They are packed with oats and nuts, and studded with sweet apricots and coconut. A little bit of coconut oil and bananas keep these bars moist. You'll want to pack one of these for a workday snack or maybe throw some in your carry-on bag for travel!
Apricot Breakfast Bars3 cups gluten free rolled oats
1 1/2 cups unsweetened coconut flakes
1 cup chopped pecans
1 1/2 cups chopped dried apricots
5 large ripe bananas
1/4 cup coconut oil (and a little extra for greasing the pan)
1/3 cup grade A maple syrup
1 teaspoon sea salt
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Grease a 9x13 baking dish with coconut oil.
In a large mixing bowl combine oats, nuts, apricots, and sea salt.
In a medium mixing bowl mash bananas (use forks or a potato masher). Add coconut oil and maple syrup to the mashed bananas and stir well to combine. Pour banana mixture into bowl with oats and stir until fully mixed.
Fill pan with oat mixture and use a spatula (or the backside of a large spoon) to press mixture firmly into pan.
Bake for 35 minutes (more or less depending on your oven) until bars are lightly browned on the top. Let cool and then slice into bars.
via A House in the Hills