It’s summer travel season, and between trips and busy days, I’m all about the portable snack bars lately. Anyone else?
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For this month’s Almond Breeze partnership creation, in honor of how much all of us travel in summer, I decided to whip up a new grab-and-go appropriate but still healthy and tasty bar recipe. I’ve been sharing a lot of fruit/nut ball recipes in recent months, so for this one we’re going back to the basics: the classic oatmeal bar. Hello again, old friend!
I’m a big fan of oatmeal bars because they come together quickly and are quite versatile. Juicy summer apricots are delicious right now, but if you find this recipe later on in the year or just want to try another fruit, that would work, too! Also, for my vegan friends, you can easily make this recipe vegan by swapping the egg out for a flax egg (3 tablespoons water + 1 tablespoon ground flaxseed, stir, and let it gel). It’s dairy free already thanks to the almondmilk. 🙂
This recipe isn’t very sweet, although the fruit adds a nice juicy sweetness. That said, if you like things sweeter, I’d recommend adding a little more maple syrup – or use sweetened almondmilk. Up to you!
Simply mix together your dry ingredients and your wet ingredients in separate bowls, then add the wet to dry, stirring until mixed. I tossed the apricots in last and stirred gently until the fruit was evenly distributed.
Pour the mixture into an 8×8 pan, or, if you don’t have one that size or can’t find it (like I couldn’t), a pie dish also works. 🙂 #classy
Then pop it in the oven! 25 to 30 minutes later, et voila!
These freeze well, or you can enjoy them fresh. I recommend cutting them into portions and individually wrapping them in foil before tossing them in the freezer or the fridge so you can grab and go when you need to. The fiber from the oats and fruit and the healthy fat from the almonds will keep you nice and satisfied! If you’re having them as a snack, pair with some additional almonds or fruit, or have them on their own. For breakfast, I recommend pairing them with something with more protein, like a smoothie, a couple hard boiled eggs, or yogurt/cottage cheese.
However you have them, I hope you enjoy them as much as Matt and I did. Here’s the full recipe!
Oatmeal Apricot Snack Bars
This quick and easy recipe is perfect for an on-the-go snack or breakfast! Can easily be made vegan!
Ingredients:
- 1 1/2 cups old fashioned oats
- 1/4 cup whole wheat pastry flour (or 1/8 cup all purpose flour + 1/8 cup regular whole wheat flour)
- 2 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1/2 cup slivered almonds
- 1 cup chopped fresh apricots
- 1 egg (or 1 flax egg - 3 tablespoons water + 1 tablespoon ground flaxseed)
- 1 cup Almond Breeze Almondmilk Unsweetened Vanilla
- 3 tablespoons pure maple syrup
Instructions:
- Preheat oven to 350 degrees F.
- In a large bowl, mix together dry ingredients. In a separate bowl, mix together wet ingredients (except for apricots). Add wet to dry, stir, then add apricots. Stir gently until evenly combined.
- Pour mixture into a greased 8x8 inch pan and bake for 25 to 30 minutes, until browned around the edges and set in the center.
- Allow to cool completely, then cut into bars.
Thank you to my friends at Blue Diamond Almond Breeze Almondmilk for sponsoring this post! Previous Almond Breeze sponsored recipe creations:
- Patriotic Cookie Cake
- Healthy Strawberry Rhubarb Bread
- Crustless Quiche with Spring Veggies
- Butternut Squash Mac & Cheese
- Vegan Quinoa Breakfast Bake
- Cantaloupe & Avocado Soup
- Zucchini Bread Ice Cream
- Peach Muffins
- No Bake Blueberry Custard Pie
- Vegan Strawberry Scones
- Healthy Shamrock Shake
- Whole Wheat Irish Soda Bread
- Spiced Cherry Pecan Granola Bars
- Banana Nut Quinoa Muffins
- {All That’s Missing is the} Tropical Island Smoothie
- Oatmeal Breakfast Bake
- Almond Butter Stuffed Vanilla Coconut French Toast
- Pumpkin Pie Chia Pudding
- Chocolate Cherry Espresso Smoothie
- Pumpkin Pie Smoothie
- Vanilla Mint Smoothie
- Microwave Pumpkin Oatmeal Cookie for One
