Ingredients
Scale
- Zest and juice of one orange
- ½ cup dried apricots, chopped
- ½ cup prunes, chopped
- 1 cup almonds, chopped
- 2 cups quick cooking oats
- 2 teaspoons ground cinnamon
- ½ cup almond butter
- ¼ cup canola oil
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 325 degrees F. Line an 8 inch square pan with parchment, leaving overhang for easy removal later.
- Place the orange zest in a medium bowl.
- In a small bowl, stir together orange juice, apricots, and prunes. Set aside to soak while you prepare the rest of the recipe.
- In a large bowl, stir together almonds, oats, and cinnamon.
- In the same bowl as the orange zest, add almond butter, oil, maple syrup, and vanilla. Stir until fully combined.
- Pour the orange zest mixture over the oats, and add the dried fruit, leaving excess orange juice in the bowl. Stir until ingredients are evenly distributed and the mixture comes together. Press it into an even layer in the prepared pan. Bake for about 25 minutes, until lightly golden brown and set. Cool completely in the pan before slicing and enjoying. Bars may be stored in an airtight container at room temperature for up to 1 week, or frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature for about 1 hour.
Notes
Recipe adapted from The Bojon Gourmet
- Prep Time: 10 minutes
- Cook Time: 25 minutes