Breakfast Bars

Method

1. 1

   Adjust oven rack to middle position and preheat oven to 325°F(160℃). Coat an 8-inch square baking pan with cooking spray; line bottom and sides with parchment paper, leaving a 2-inch overhang on all sides. Line a large baking sheet with parchment paper. Set both aside.

2. 2

   In a medium bowl, stir oats, brown sugar, oil, and 2 tablespoons of the honey until well combined. Spread oat mixture evenly onto the parchment-lined baking sheet. Bake, stirring every 5 minutes and returning to an even layer, until golden brown and crisp, about 15 minutes. Let cool completely on a wire rack, about 15 minutes.

3. 3

   While oats are cooling, in a food processor, process dates and seed or nut butter until smooth, 1 to 2 minutes, scraping down sides of processor bowl as needed.

4. 4

   In a large bowl, stir together the cooled oats, sunflower butter mixture, dried fruit, chia seeds, hemp seeds, sunflower kernels, fruit preserves, salt, and remaining 1 tablespoon honey until well combined and the mixture holds together, 1 to 2 minutes.

5. 5

   Spread oat mixture firmly into the bottom of prepared baking pan, using bottom of a greased measuring cup to press into a flat even layer. Press plastic wrap directly onto surface of oats mixture; wrap baking pan in additional plastic wrap, and refrigerate until cold and firm, at least 8 hours or up to 3 days.

6. 6

   Remove and discard plastic. Using parchment overhang as handles, remove bars; place on a cutting board. Cut bars into 1 1/4- x 4-inch squares. Serve or refrigerate in an airtight container for up to 3 weeks.

Nutrition

calories

269 kcal

fatContent

15 g

fiberContent

4 g

sugarContent

18 g

sodiumContent

289 mg

proteinContent

7 g

cholesterolContent

0 mg

carbohydrateContent

31 g

saturatedFatContent

1 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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