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Honeyed Date and Apricot Oat Bars
Honeyed Date and Apricot Oat Bars

Honeyed Date and Apricot Oat Bars
Chewy, energy-dense oat bars packed with potassium-rich apricots and sweet dates, providing 41.6g of easily digestible carbohydrates per bar to fuel your ride.
Honeyed Date and Apricot Oat Bars
Ingredients:
1
Servings
  • 70
    g
     Medjool date
  • 65
    g
     rolled oats
  • 25
    g
     dried apricot
  • 15
    g
     honey
  • 15
    g
     pumpkin seeds
  • 1
    g
     sea salt
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Honeyed Date and Apricot Oat Bars
Instructions:
  1. Preheat the oven to 150 degrees Celsius.
  2. Spread the rolled oats and pumpkin seeds on a baking tray and toast in the oven for 8 to 10 minutes until lightly golden and fragrant.
  3. Remove the pits from the Medjool dates and roughly chop them along with the dried apricots.
  4. Place the chopped dates, dried apricots, honey, and sea salt into a food processor and pulse until a thick, sticky paste forms.
  5. Transfer the paste to a mixing bowl, add the toasted oats and pumpkin seeds, and mix thoroughly with your hands until the mixture is completely combined.
  6. Line a small rectangular container with baking paper, press the mixture firmly and evenly into the bottom of the container to a thickness of about 1.5 cm.
  7. Place the container in the refrigerator for at least 30 minutes to firm up.
  8. Lift the mixture out using the baking paper and slice into 3 equal-sized rectangular bars using a sharp knife.
  9. Wrap each bar tightly in parchment paper followed by a layer of aluminum foil to keep them fresh and prevent sticking.
  10. Store in the refrigerator until your ride, then pack them directly into your cycling jersey pockets for easy access.
Nutrition Per Serving 191 g Per 100g
Energy 636.5 kcal 333 kcal
Protein 17.6 g 9.2 g
Fibre 14.3 g 7.5 g
Salt 1 g 0.5 g
Sugar 72 g 37.7 g
Carbohydrates 125.1 g 65.5 g
Fat 12.1 g 6.3 g
Environmental Per Serving 191 g Per 100g
CO2 0.2 kg 0.1 kg
Water 303.6 l 159.0 l
  • 70
    g
     Medjool date
  • 65
    g
     rolled oats
  • 25
    g
     dried apricot
  • 15
    g
     honey
  • 15
    g
     pumpkin seeds
  • 1
    g
     sea salt
1
Servings
0

Preheat the oven to 150 degrees Celsius.

Spread the rolled oats and pumpkin seeds on a baking tray and toast in the oven for 8 to 10 minutes until lightly golden and fragrant.

Remove the pits from the Medjool dates and roughly chop them along with the dried apricots.

Place the chopped dates, dried apricots, honey, and sea salt into a food processor and pulse until a thick, sticky paste forms.

Transfer the paste to a mixing bowl, add the toasted oats and pumpkin seeds, and mix thoroughly with your hands until the mixture is completely combined.

Line a small rectangular container with baking paper, press the mixture firmly and evenly into the bottom of the container to a thickness of about 1.5 cm.

Place the container in the refrigerator for at least 30 minutes to firm up.

Lift the mixture out using the baking paper and slice into 3 equal-sized rectangular bars using a sharp knife.

Wrap each bar tightly in parchment paper followed by a layer of aluminum foil to keep them fresh and prevent sticking.

Store in the refrigerator until your ride, then pack them directly into your cycling jersey pockets for easy access.

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