Category, DifficultyBeginner
No Bake Oat Bars
Yields16 Servings
Prep Time10 mins
 ¾ cup almond butter
 ¼ cup honey
 ½ tbsp ground cinnamon
  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
  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

Directions

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.

No Bake Oat Bars