Prep 5 mins
Cook 30 mins
I have taken this from the side of a carton of soy milk. Obviously they don't just have to be for breakfast and would be great in the kids' lunch boxes.
- 2 cups rolled oats
- 1⁄3 cup dried apricot, chopped
- 1⁄2 cup dates, chopped
- 1⁄4 cup sunflower seeds
- 3 tablespoons honey
- 2 tablespoons cinnamon
- 1 teaspoon coconut or 1 teaspoon vanilla extract
- 1 cup soymilk
- 1 egg white, slightly beaten
- Preheat oven to 180°C.
- Place all ingredients in a large bowl and combine well.
- Line a 20cm square cake pan with baking paper.
- Press oat mix into pan.
- Bake 30 mins or until top is golden.
- Cool completely and cut completely.
- Try adding maccadamias too.
A great little snack. I think probably more likely to be enjoyed as a lunch box filler than for breakfast, but if you're in a hurry to get out the door in the morning a couple of these bars would certainly hit the spot. I wondered whether 2 tablespoons of cinnamon might be overkill, but I can report that this quantity works just fine. There is no excess taste of cinnamon. Made for Aussie / Kiwi Swap October 2012.
I was very excited to make these, as I am always on the lookout for healthy, tasty treats. I made the recipe as written using the vanilla option and then threw in about 1 T of flax seed. I unfortunately didn't care for the spongy texture and thought they were sort of bland. That said, I think that some tart dried cherries in here would really brighten them up and I would also throw in some extra sweetness of sorts. I would also recommend more nuts. Thanks for posting, as I will definitely try them again.
Made these particularly for my other half to take with him to work! Easy to prepare, & great tasting, too! I really enjoy the combo of apricot & dates here & did opt for the vanilla extract rather than the coconut! This is definitely a recipe that I'm keeping around ~ Thanks for sharing it! [Made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #39]