Prep 12 mins
Cook 20 mins
These make a great good-for-you breakfast! I think it would also work well to double or triple it, freeze the bars individually, and grab them on your way out the door for inclusion in lunch or breakfast on the road.
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1⁄2 cup unpacked brown sugar, packed
- 1⁄2 cup uncooked quick oats
- 15 pieces dried apricot halves, diced
- 2 tablespoons sunflower seeds
- 1 tablespoon butter, melted
- 1⁄2 cup fat free egg substitute (you could use two eggs for this if you don't have FF egg sub)
- Preheat oven to 350ºF.
- Coat an 8-inch square baking pan with cooking spray.
- Whisk together flour, baking powder, sugar, oats, apricots and sunflower seeds.
- Whisk together margarine and egg substitute.
- Quickly mix together wet and dry ingredients.
- Spoon into prepared pan and smooth top.
- Bake until firm, about 20 minutes.
- Cool completely before cutting into 8 rectangles.
- Yields 1 bar per serving.
DEE-licious! These caught my eye because I love dried apricots. I just tasted a half of one, I'm sure I'll be making them again. I used eggs, and I had regular rolled oats in the house, so used those instead of quick oats, and the results were great. Thanks for sharing this one!
I made these last year and loved them but children not so much, I just remembered I had this recipe and tried it again today without the apricots and instead 1 chopped up granny smith apple, 1 1/2 tablespoons of cinnamon and 2 tablespoons of sultanas... I drizzled vanilla yoghurt icing over the top - YUM!! Even if my children don't like them this time TOO BAD I DO!!
These were easy to make and they stayed together once cut up so they were good for packed lunches for the kids. The downside was that they were too dry. Some other reviewers have suggested adding things like apple sauce so while I think I will make them again, I will experiment more with cinnamon and perhaps apple juice. With the next batch, I'm going to swap apricot for apple and sultanas and see how that goes, but basically it's a good recipe - just needs a bit of tweaking.