breakfast bars are one of the best things about making your own granola bars is not only how easy they are (and trust me, they are) but that you can change up the flavors really easily based on what you have in your pantry. These bars are a variation of my favorite homemade granola bars. Here, I used dried apricots and coconut which turned out to be a really good combination. You can also add 1/4 cup finely chopped almonds to the oats when you toast them for a bit more crunch (if you do, reduce the amount of dried apricots to 1/4 cup to keep the dry/wet ratio the same). I also added in some bran and flax seeds to make them a bit healthier, but these are optional. They’re a great snack as is, or packed up for a weekend hike or picnic.
Cooking spray, for greasing
2 cups old-fashioned oats
1/2 cup shredded coconut
2 tablespoons wheat bran (Bob’s Red Mill brand)
2 tablespoons ground flax seeds
1/2 teaspoon salt
2 tablespoons unsalted butter
1/2 cup plus 1 tablespoon honey
1 teaspoon vanilla
1/2 cup dried apricots, finely chopped
breakfast bars How to Prepare
1. Preheat oven to 350°F. Lightly grease a loaf pan and line with parchment paper so it hangs over short edges by about 1 inch (this will allow you lift it out and remove it easily from pan). Set aside.
2. On a baking sheet, combine oats, coconut, almonds (if using, see headnote) and wheat bran and toss to combine. Bake for 10-12 minutes, stirring occasionally, until lightly golden brown. Transfer to a large bowl and stir in ground flax seeds and salt.
3. Reduce temperature to 300°F.
4. In a sauce pan, heat butter, honey and vanilla over medium heat until butter is melted. Pour over oat mixture and stir to combine, making sure all of oat mixture is completely coated. Stir in apricots to oat mixture and spread evenly in prepared loaf pan. Bake for 15-20 minutes until lightly golden brown. Allow to cool to room temperature, at least 1 hour. Transfer pan to refrigerator and allow them to chill for about 1 hour before cutting (these bars are a little crumbly so they cut better when they’re cold). Keep bars covered in refrigerator for up to 1 week.
Makes 8 bars.