Baked Apricot, Nut & Seed Energy Bars
Hearty baked bars packed with oats, apricots, nuts and four kinds of seed, bound with honey and peanut butter — a proper on-the-go snack with real chew and fiber.
Best for high-fiber · make-ahead energy snack
These bake into firm, sliceable bars rather than crumbly granola, so they travel in a bag without falling apart. Oats and buckwheat give the base its chew, dried apricots bring a natural sweetness that lets you keep the honey modest, and the run of nuts, pumpkin seeds, flax and chia loads every bar with fiber, unsaturated fats and a bit of plant protein. A single egg white baked through is the quiet trick that holds them together. Cut them to whatever size suits your morning.
Ingredients
- 70 g oat groats
- 80 g rolled oats
- 70 g Dried apricots , coarsely chopped
- 60 g mixed nuts , coarsely chopped
- 35 g Pumpkin seeds
- 20 g whole flaxseeds
- 10 g chia seeds
- 20 g Unsweetened coconut flakes
- 2 g fine sea salt
- 90 g honey
- 100 g peanut butter , smooth, unsweetened
- 15 ml Rapeseed oil
- 1 piece egg white , lightly whisked
Instructions
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1
Heat the oven to 200°C (400°F) and line a square tin (about 20x20 cm) with baking paper.
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2
Tip all the dry ingredients — oat groats, buckwheat flakes, apricots, nuts, pumpkin seeds, flax, chia, coconut and salt — into a large bowl and stir to combine.
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3
In a small saucepan, warm the honey, peanut butter and oil together and let them bubble for about a minute, stirring, until loosened and glossy.
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4
Pour the warm honey mixture over the dry ingredients and mix thoroughly so everything is coated and sticky. Let it cool for a minute, then fold in the whisked egg white last of all.
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5
Scrape the mixture into the lined tin and press it down firmly and evenly with the back of a spoon or damp hands — the harder you pack it, the better the bars hold.
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6
Bake until the top is golden and set, about 15 minutes.
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7
Let it cool completely in the tin, then lift out by the paper and cut into bars. Store in the fridge.