Date and Oat Breakfast Bar
Servings
9-12
servingsPrep time
15
minutesCooking time
0
minutesCook Style
N/A
Skill Level
Basic
We love a recipe that you can whip up and store in the fridge for when snack time is calling. Rather than reaching for something full of refined sugar, reach for these protein packed bars, naturally sweetened with whole Medjool dates. There are sunflower seeds for a little crunch and if you wanted to get fancy you could slice the bars then drizzle with a little dark chocolate. Store in the fridge and pack into a lunchbox with an ice block to keep them nice and firm.
Ingredients
2 cups Rolled oats
1 cup Shredded coconut
Pinch of Salt
1/2 cup Peanut butter
400 g Medjool dates, pitted
1/4 cup Coconut oil
1/2 cup Dried apricots, chopped into eight pieces
1/4 cup Sunflower seeds
Method
- Line an 8”x8” baking dish with parchment paper and set aside. In a food processor, pulse the oats, coconut and salt a few times until combined. Add in the peanut butter and pitted dates and process until everything is broken down into a crumbly mixture. Run the food processor again and stream in the coconut oil 1 tablespoon at a time until a sticky dough forms. It should be able to hold together when pressed between your fingers. You should have to use between 4-6 tablespoons. Stir through apricots and sunflower seeds.
- Press the mixture firmly into the lined baking dish. The mixture may feel a little oily, but the bars won’t taste oily. They will just hold together really well! Place the pan in the fridge for about 1 hour until the dough has set. Cut the dough into rectangles or squares. Store the bars in an airtight container in the fridge for up to 2 weeks.
Cooking Notes
- Drizzle bars with a little dark chocolate as a special treat.
- Perfect for picnicking, afternoon pick me ups or post workout refuel.
- Add your favourite nuts and dried fruit.
- Double the batch and enjoy working through them for a couple of weeks.
- Packed with whole food for a slow release of energy.
