Guilt-free breakfast/snack bars loaded with oats and dried fruit – perfect to grab-and-go too!
Cook Time:25 minutes
Total Time:25 minutes
Yield:9 bars (or 16, if sliced smaller) 1x
10 ounces (3 1/8 cups) old-fashioned oats*
3 1/8 ounces (1 cup, spoon and level) oat flour* (homemade or store-bought)
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 5/8 ounces (1/3 cup) coconut oil
6 ounces (1/2 cup) honey
2 egg whites
2 tablespoons almond milk
1 1/2 teaspoons vanilla extract
2 7/8 ounces (1/2 cup) mixed raisins
2 5/8 ounces (1/2 cup) chopped dried figs
2 1/2 ounces (1/2 cup) chopped dried apricots
Preheat oven to 350ºF and line an 8″ square baking pan with aluminum foil. Spray foil with nonstick cooking spray.
Combine oats, oat flour, cinnamon, and salt in a food processor and pulse until oats are finer in texture, similar to the texture of quick-cooking oats.
Melt coconut oil in the microwave. Add honey and whisk in until smoothly incorporated. Beat in egg whites until combined. Beat in almond milk and vanilla extract.
Set aside 4 3/4 ounces (1/2 cup) of oat mixture and combine with the dried fruit, stirring together well.
Use a flat spatula to press half of the remaining oat mixture into the bottom of the prepared pan. Scatter the fruit mixture evenly on top and press down gently to compact. Disperse the remaining oat mixture evenly over the top and press down, covering the fruit layer completely.
Bake bars in preheated oven for 25-30 minutes, until just starting to turn golden, especially around edges. Cool bars in pan to room temperature, and then use foil to life out and slice. Store in an airtight container at room temperature.
*Use certified gluten-free oats/oat flour to ensure this recipe is gluten-free