Oh how I love easy, make ahead breakfasts that I can take on the go. When things are this busy, they are truly a life saver. These pear apricot snack bars are an updated version of the apple almond energy bars I made last year and I love them. This version has lots of Mediterranean and Middle Eastern influence that would make both of my Nanas really happy. The pear, dried apricots, honey and warm spices were so perfect together!
I sealed them up in a container and voila! I had yummy, healthy breakfast for the week with very little effort. The flavors were so wonderful with the sweet pears, crunchy oats and apricots. They also were so filling and substantial for a great start to the day or afternoon pick me up. I hope you all love them as much as I do! xoxo
I love how these pear apricot snack bars are so easy to make ahead over the weekend for a satisfying, yummy breakfast or afternoon snack all week! They have lots of substance and flavor.
- 2 cups old fashioned oats
- 1 cup chopped pecans
- 2 whole pears cored and diced
- 1 1/2 cups dried apricots
- 1 tablespoon dark brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground mahlab found in spice shops and online
- 1/2 teaspoon ground flax seeds
- 1/2 teaspoon honey
- Pre-heat the oven to 350. Line a sheet tray and spread the oats and pecans out on it in a single layer. Toast them in the oven for 5-10 minutes, until they get really fragrant. Take the tray out but leave the oven on when they're done. Let them cool for a couple of minutes, then set up a food processor. Combine the oats and pecans in the processor bowl with the diced pears, apricots, brown sugar, cinnamon, mahlab, flax seeds and honey. Pulse it all together thoroughly until it is a sticky, uniform mixture.
- Get out an 8 x 8 baking dish and line it with parchment paper. Make sure there is enough to have flaps hanging over the sides, which makes lifting the bars out of the pan a cinch. Use a spatula to spread the mixture into a perfect, even layer in the pan. Fold the flaps of parchment paper over the mixture and press it out on the parchment paper so that it isn't sticky on your hands. Bake the mixture for 20 minutes, then take it out and let it cool for 10-15 minutes. Slice the mixture into bars by making 3 equal vertical slices, then making a horizontal cut halfway down. Let them cool completely, then store them in an airtight container in the refrigerator. Enjoy!