Nutty Apricot Bars
makes 20 slices
Ingredients
- 2 cups rolled oats
- 1 cup sliced almonds
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ½ cup maple syrup
- ¼ cup brown sugar
- 3 tablespoons butter
- 2 teaspoons vanilla extract
- Pinch of salt
- ½ dried apricots, chopped
- ¼ cup blueberry, chopped
- ¼ cup desiccated coconut
Method
- Spread the oats, sunflower seeds, pumpkin seeds, almonds, and flaxseed onto large flat baking tray with baking paper. Put in the oven to 180C for 10-15 minutes, stirring every five minutes. When it looks toasted, lightly brown, set aside to cool.
- In a large saucepan on medium heat, mix the maple syrup, brown sugar, butter, vanilla and salt. Gently stir until the sugar has completely dissolved, then remove from the heat.
- Add the toasted mix, dried fruit and coconut and stir to combine thoroughly.
- Spoon out the mixture into the tin with baking paper and press down firmly to make sure the mixture is evenly spread.
- Baked for 20 minutes until the top looks light golden brown. Cut the bars into your desired shapes but leave them in the pan to cool before taking them out.
