apricot oat bars
This isn’t your average oat bar. This is steady kiddo fuel: slow-release carbs, solid protein, healthy fats and just enough natural sweetness to make them kid-approved. Perfect for lunchboxes, as an after-school-snack, or an on-the-go breakfast option when mornings are rushed.
- 1 cup rolled oats
- ½ cup chopped dried apricots
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 2 tbsp hemp seeds
- 2 tbsp chia seeds + 3 tbsp water
- 2 eggs
- ¼ cup Greek yogurt
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1 tsp cinnamon
- ½ tsp baking powder
- Pinch of salt
Preheat to 170°C and line a small baking pan or bar mould.
Mix chia seeds with water and let sit for 5 minutes until gelled.
Add all ingredients to a large bowl and stir until fully combined and cohesive. — If the mix feels too dry → add 1–2 tbsp yogurt or milk — If it feels too loose → add 1 tbsp oats
Transfer to the pan or mould and press down very firmly. This is key for bars that hold together.
Bake for 22–26 minutes, until the centre feels set and the top looks slightly golden.
Let cool fully before slicing or unmoulding. (Cooling = structure. Don’t rush this step.)
- Fast to make, just one bowl to clean
- Keeps kids full and focused longer
- Grab-and-go
- Perfect to batch-bake and freeze
Store in an airtight container.
For best texture and flavor. Can be kept longer if well-sealed.
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