In Four Quartets, the poet T.S. Eliot wrote, again and again, “In my beginning is my end.” The way we begin anything—a breath, a thought, an action, a decision, a new job, a new relationship—contains the seeds of all to come. It is no different from the way we begin our days—the first thoughts that flit through our minds, our first sips of liquid, our first bites of food.

How we begin each morning sets the tone for all to come. These oatmeal and apricot peanut butter breakfast bars offer hearty, whole-food power without any excess sugars or gluten. Pure plant energy to keep your belly full and happy for any adventures that lie ahead. They’re also infinitely customizable: Use any nuts, nut butter, or dried fruit you like, mix and match, and find the right welcoming song for your day.

These bars travel well and freeze impeccably, so don’t be afraid to make an extra batch.

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Ingredients

  • 1/3 cup roasted, salted peanuts, or nut of choice
  • 1 1/3 cup rolled oats, ground
  • 1 1/3 cup rolled oats, whole
  • 1/4 teaspoon sea salt
  • 1/2 cup dried Turkish apricots, roughly chopped, or dried fruit of choice
  • 1 1/3 cup creamy peanut butter or nut butter of choice
  • 1/4 cup + 2 tablespoons maple syrup

Directions

  1. Preheat oven to 375ºF. Line an 8”x8” pan with parchment paper.

  2. Roughly chop 1/3 cup roasted, salted peanuts and place in a large mixing bowl. Place 1 1/3 cups rolled oats in a high speed blender or food processor and blend into a flour. Add oat flour to mixing bowl, along with an additional 1 1/3 cups rolled oats and 1/4 teaspoon sea salt. Mix to incorporate dry ingredients evenly using a silicone spatula. Add 1/2 cup roughly chopped dried Turkish apricots, or other dried fruit of choice. Mix to combine. 

  3. Add 1 1/3 cups creamy salted peanut butter, and 1/4 cup + 2 tablespoons maple syrup. Mix until all ingredients are completely integrated. Press evenly into parchment-lined pan.

  4. Bake about 14 minutes, until just lightly golden on top, then remove from oven and let cool for 5 minutes. Use exposed parchment paper to lift entire breakfast bar slab out of the pan, and place on a cool, even surface. Cut into desired size bars and let cool another 20 minutes or so, if you can resist.

Nutritional Information

Calories
294
Total Fat
160 g
Saturated Fat
3g
Cholesterol
0mg
Sodium
199mg
Carbohydrates
27g
Dietary Fiber
4g
Sugars
10g
Protein
11g
YIELD:

12 bars