As someone who often snacks on the go, I’m always looking for a healthy and filling treat to take with me to work or eat in a rush, and these apricot vanilla breakfast bars are absolutely perfect for that! Not to mention that they are gluten free AND vegan!
Now, I have to be honest with you and tell you that I use half coconut oil and half butter, but have tried these using all coconut oil (the vegan version) and they are equally delicious! I always try to make gluten free options for a friend with dietary restrictions, and these are definitely one of my best treats yet!
Crust Ingredients:
- ¼ cup melted butter (for vegan version swap out for coconut oil)
- ¼ cup melted coconut oil
- ½ cup almond meal (ground almonds)
- ¾ cup oat flour (ground oats)
- 2 tbs raw sugar
- 1 pinch salt
- ¼ cup + 2 tbs corn starch
- 1 tsp vanilla
Filling + Topping Ingredients:
- 1 tsp vanilla
- ¾ cup apricot preserves (I use the reduced sugar option from trader joes)
- 2 tbs chia seeds
- ¼ cup slivered almonds
- ¼ – ½ cup shredded unsweetened coconut
- 3 tbs of trader joe’s super seed and ancient grain blend (optional)
Start out by making the crust. Mix all of crust ingredients together until it makes a paste. Line an 8×8 baking dish with parchment paper and spray well with cooking spray. Pour the crust mixture into the pan and pat down lightly to make one even layer. It will be sticky, so do your best. Bake crust at 375 for 12-15 minutes until it is set up and just lightly golden.
Let it cool for 15-20 minutes so it sets. Next, heat up the apricot preserves just to make them a bit more spreadable. Once they are warmed through and a bit looser, add in the vanilla extract and chia seeds. Adding in the chia seeds will make it congeal and hold together easier. These are essentially a substitute for an egg!
Carefully pour the apricot chia mixture over the crust, gently spreading it out into one even layer. Next sprinkle the seed blend, coconut shreds, and almonds on top. Gently press them in so they stick into the apricot mixture. Bake for another 15 minutes until bars are set and everything is toasted.
Once baked, let them cool completely before cutting into squares. Store in the fridge for up to a week and a half (if they make it that long).
Enjoy these apricot vanilla breakfast bars as a breakfast, as a snack, and share them with all of your friends! I promise, if you don’t tell anyone they are vegan and gluten free, they’ll never know that these apricot vanilla breakfast bars are healthy! Happy cooking!