Nutty Oat Breakfast Bars with a Burst of Berries

Looking for a nutritious snack that packs a flavorful punch? These Nutty Oat Breakfast Bars are the perfect blend of chewy dates, crunchy seeds, and sweet dried fruits, making them an ideal choice for breakfast or an on-the-go treat.

Not only are they easy to prepare, but they also offer a satisfying combination of flavors that will keep you energized throughout the day. Let's dive into how you can whip up these delicious bars!

Prep: 10 mins

Cook: 15 mins

Cooling Time: 8 hrs 15 mins

Total: 8 hrs 40 mins

Serves: 12

Nutrition Facts (per serving):

• Calories: 269
• Fat: 15g
• Carbohydrates: 31g
• Protein: 7g

Photo bySerious Eats

Ingredients:

• Non-stick spray
• 1 1/2 cups old-fashioned rolled oats (156g)
• 2 tablespoons brown sugar (20g)
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons honey, divided
• 5 medium pitted Medjool dates, roughly chopped (about 1/2 cup)
• 3/4 cup sunflower seed butter, peanut butter, almond butter, or cashew butter
• 1/4 cup dried blueberries, raisins, currants, chopped dried figs, or dried cranberries (50g)
• 1/4 cup chia seeds (45g)
• 1/4 cup hemp seeds (40g)
• 1/4 cup raw unsalted sunflower seeds (40g)
• 2 tablespoons fruit preserves, such as blueberry, cherry, or raspberry
• 1/2 teaspoon kosher salt

Directions:

1. Preheat your oven to 325°F (160°C) and set the oven rack in the middle position. Coat an 8-inch square baking pan with non-stick spray, then line it with parchment paper, leaving a 2-inch overhang on all sides. Prepare a large baking sheet by lining it with parchment paper and set aside.
2. In a medium bowl, combine the oats, brown sugar, olive oil, and 2 tablespoons of honey. Mix well, then spread the mixture evenly on the prepared baking sheet. Bake for about 15 minutes, stirring every 5 minutes to ensure even toasting. Once golden and crisp, remove from the oven and let cool completely on a wire rack.
3. While the oats cool, blend the dates and your choice of seed or nut butter in a food processor until smooth, scraping down the sides as needed.
4. In a large bowl, combine the cooled oats, the date and nut butter mixture, dried fruits, chia seeds, hemp seeds, sunflower seeds, fruit preserves, salt, and the remaining tablespoon of honey. Stir everything together until the mixture binds, which should take about 1 to 2 minutes.
5. Transfer the mixture into the prepared baking pan. Use the bottom of a greased measuring cup to press the mixture into a firm, even layer. Cover the surface with plastic wrap, then wrap the entire pan in additional plastic wrap. Refrigerate for at least 8 hours or up to 3 days until the bars are firm.
6. Once firm, remove the plastic wrap. Lift the bars out of the pan using the parchment paper overhang, place them on a cutting board, and cut into 1 1/4- by 4-inch bars. Store in an airtight container in the fridge for up to 3 weeks or serve immediately.

Make-Ahead and Storage: Store these bars in an airtight container in the refrigerator for up to three weeks, making them a perfect make-ahead option for busy days.

https://www.seriouseats.com/breakfast-bars-recipe-8695308