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Honey and Apricot Oat Bars
Honey and Apricot Oat Bars

Honey and Apricot Oat Bars
Chewy, nutrient-dense energy bars packed with oats, dates, dried apricots, and honey. Provides 44g of easily digestible carbohydrates per bar to fuel your ride.
Honey and Apricot Oat Bars
Ingredients:
1
Servings
  • 80
    g
     rolled oats
  • 60
    g
     medjool date
  • 20
    g
     honey
  • 30
    g
     dried apricot
  • 10
    g
     butter
  • 1
    g
     sea salt
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Honey and Apricot Oat Bars
Instructions:
  1. Pit the Medjool dates and finely chop them along with the dried apricots.
  2. In a small saucepan over low heat, melt the butter, honey, and chopped dates, stirring continuously until they form a smooth, sticky paste.
  3. Remove the saucepan from the heat and stir in the rolled oats, chopped dried apricots, and sea salt until thoroughly combined.
  4. Line a small rectangular container or baking tin with parchment paper.
  5. Transfer the mixture into the container and press down firmly with the back of a spoon or a flat glass to compact it into a tight, even layer about 1.5 cm thick.
  6. Place in the refrigerator for at least 30 minutes to set completely.
  7. Once firm, transfer to a cutting board and slice into 3 equal bars.
  8. Wrap each bar individually in parchment paper or aluminum foil. Store in an airtight container in the refrigerator, and pack them in your cycling jersey pocket for easy access during your ride.
Nutrition Per Serving 201 g Per 100g
Energy 674.2 kcal 335 kcal
Protein 12.7 g 6.3 g
Fibre 14.2 g 7.1 g
Salt 1 g 0.5 g
Sugar 72.7 g 36.2 g
Carbohydrates 133.9 g 66.6 g
Fat 13.6 g 6.8 g
Environmental Per Serving 201 g Per 100g
CO2 0.3 kg 0.1 kg
Water 395 l 196.5 l
  • 80
    g
     rolled oats
  • 60
    g
     medjool date
  • 20
    g
     honey
  • 30
    g
     dried apricot
  • 10
    g
     butter
  • 1
    g
     sea salt
1
Servings
0

Pit the Medjool dates and finely chop them along with the dried apricots.

In a small saucepan over low heat, melt the butter, honey, and chopped dates, stirring continuously until they form a smooth, sticky paste.

Remove the saucepan from the heat and stir in the rolled oats, chopped dried apricots, and sea salt until thoroughly combined.

Line a small rectangular container or baking tin with parchment paper.

Transfer the mixture into the container and press down firmly with the back of a spoon or a flat glass to compact it into a tight, even layer about 1.5 cm thick.

Place in the refrigerator for at least 30 minutes to set completely.

Once firm, transfer to a cutting board and slice into 3 equal bars.

Wrap each bar individually in parchment paper or aluminum foil. Store in an airtight container in the refrigerator, and pack them in your cycling jersey pocket for easy access during your ride.

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