Apricot-Almond Energy Bars

May 12, 2023May 12, 20230 13
Apricot-Almond Energy Bars - A healthy and delicious source of energy
in Appetizer

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 1/2 cups quick-cooking oats ( not instant )
1/2 cup flour
1/2 cup of packed brown sugar
1/2 cup of chopped dried apricot
1/3 cup slivered almonds
1/4 cup golden raisin
1 egg
1/4 cup vegetable oil
1/4 cup corn syrup

Nutrision Information

Servings Per Recipe
12
Calories
239
Sugar
18g
Fat
10g
Apricot-Almond Energy Bars are a delicious and nutritious snack that can help you power through your day. These bars are gluten-free and made with wholesome ingredients like oats, apricots, and almonds. They are perfect for athletes and busy individuals who need sustained energy throughout the day.

Instructions

1.Preheat your oven to 350 degrees F. Grease a 9x13 inch baking dish.
2.In a large mixing bowl, mix together the oats, flour, and brown sugar, until well combined.
3.Stir in the dried apricots, slivered almonds, and golden raisins.
4.In a separate bowl, whisk together the egg, vegetable oil, and corn syrup.
5.Add the wet ingredients to the dry ingredients and mix well.
6.Pour the mixture into the prepared baking dish and spread it out evenly.
7.Bake in the preheated oven for 20-25 minutes, or until golden brown.
8.Let cool completely before cutting into bars.

PROS

These energy bars are delicious and packed with wholesome ingredients like oats, dried apricots, and almonds.

They are perfect for a mid-day snack or pre-workout fuel.

CONS

This recipe contains corn syrup, which is a highly processed sweetener.

These bars should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

These energy bars are a healthy source of energy, thanks to the complex carbohydrates in oats and the protein in almonds.
They are also a good source of fiber and contain important vitamins and minerals.

Print

Leave a Reply

Your email address will not be published.