So I’m kind of obsessed with baked goods. Muffins, bars, cakes, pies, even granola bars. I really just love the stuff. And especially baked-good-bars. Those are a real seller. Breakfast, lunch, dinner, dessert, crumbled on yogurt, post-workout fuel. The best.
So this obsession. It’s definitely fueling my time in the kitchen.
Apricot Protein Bars. Apricot Yogurt Bars. Ooh, Apricot Coconut Bars. It’s all the same. They have it all.
I wanted a sweet, tasty, yet solid treat, something that would be beneficial after long runs, breakfast, or just those casual strolls past the fridge.
Apricot Yogurt Bars
Makes 8-12 bars. I typically do 8. Meaning bigger piece, fewer bars, more cooking.
(And bear with me. I made two different recipes, and am hoping I’m typing up the correct one. I mean they’re both tasty, one’s just a pinch more thick and satisfying.)
2/3 cup dried apricots
1 cup unsweetened shredded coconut
2 tbsp honey or agave
2 tbsp coconut oil
1/2 cup cashews
1 cup Kashi Go Lean high protein/fiber cereal (or any other cereal)
1.5 scoops vanilla protein powder (or any other flavor you like)
1/2 cup plain Greek yogurt
1 tbsp chia seeds
Grind up the cashews. I like to leave them somewhat chunky to give more texture to the bar. Set aside. Grind up cereal. Leave somewhat chunky. Set aside.
Process the apricots. Add the oil, coconut, honey/agave, protein powder, cereal, yogurt, chia seeds. Process. Combine the cashews.
Spread in 8×8 pan.
Let firm in freezer.
Cut and wrap. Store in fridge or freezer. Let thaw and enjoy.
** If you’d like an extra layer to the bar, mix up some yogurt with protein powder, oats, cereal, honey, anything, and add a layer to the top of original mixture in the pan.
Inspiration from here.
Average calculated nutrition facts when cut into 8 bars: 217 cal, 21 carbs, 4 fiber, 5 sugar, 12 fat, 10 protein