¾ cup almond butter
¼ cup honey
½ tbsp ground cinnamon
⅛ tsp salt
1 ½ cups old fashioned rolled oats
1 cup dried apricots - chopped
½ cup ground flax seed
½ cup toasted unsalted pumpkin seeds
½ cup toasted unsalted almonds - chopped
3 tbsp dark chocolate chips
1
Line 8-inch square baking dish with foil so that foil extends about 2 inches over sides of pan; spray with cooking spray.
2
In large bowl, stir almond butter, honey, cinnamon and salt; fold in oats, apricots, flaxseed, pumpkin seeds and almonds. Firmly press oat mixture into prepared dish.
3
In small saucepot, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove from heat and stir until all chips are melted. With spoon, drizzle chocolate over oat mixture. Refrigerate at least 1 hour.
4
Using overhanging sides of foil, lift oat mixture out of dish onto cutting board. Remove foil; cut into 16 squares.
Ingredients
¾ cup almond butter
¼ cup honey
½ tbsp ground cinnamon
⅛ tsp salt
1 ½ cups old fashioned rolled oats
1 cup dried apricots - chopped
½ cup ground flax seed
½ cup toasted unsalted pumpkin seeds
½ cup toasted unsalted almonds - chopped
3 tbsp dark chocolate chips