Pear Apricot Snack Bars

9 INGREDIENTS • 6 STEPS • 45MINS

Pear Apricot Snack Bars

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.

Love This Recipe?

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.

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

45MINS

Total Time

Ingredients

Servings

8

us / metric

2 cups

Old Fashioned Rolled Oats

1 cup

Chopped Pecans

2

Pears, cored, diced

1 1/2 cups

Dried Apricots

1 Tbsp

Dark Brown Sugar

1 tsp

Ground Cinnamon

1/2 tsp

Mahlab Seeds, ground

1/2 tsp

Flaxseeds, ground

1/2 tsp

Honey

Nutrition Per Serving

VIEW ALL

Calories

260

Fat

11.6 g

Protein

4.9 g

Carbs

37.4 g

Love This Recipe?

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking Instructions

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step 1

Preheat the oven to 350 degrees F (180 degrees C). Line a sheet tray and spread the Old Fashioned Rolled Oats (2 cups) and Chopped Pecans (1 cup) out on it in a single layer.

step 2

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.

step 2 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.

step 3

Combine the oats and pecans in the processor bowl with the Pears (2), Dried Apricots (1 1/2 cups), Dark Brown Sugar (1 Tbsp), Ground Cinnamon (1 tsp), Mahlab Seeds (1/2 tsp), Flaxseeds (1/2 tsp) and Honey (1/2 tsp). Pulse it all together thoroughly until it is a sticky, uniform mixture.

step 3 Combine the oats and pecans in the processor bowl with the Pears (2), Dried Apricots (1 1/2 cups), Dark Brown Sugar (1 Tbsp), Ground Cinnamon (1 tsp), Mahlab Seeds (1/2 tsp), Flaxseeds (1/2 tsp) and Honey (1/2 tsp). Pulse it all together thoroughly until it is a sticky, uniform mixture.

step 4

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.

step 4 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.

step 5

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.

step 5 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.

step 6

Let them cool completely, then store them in an airtight container in the refrigerator. Serve and enjoy!

step 6 Let them cool completely, then store them in an airtight container in the refrigerator. Serve and enjoy!

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