1. Line 8-inch square baking dish with foil so that foil extends about 2 inches over sides of pan; spray with cooking spray.
2. In large bowl, stir almond butter, honey, cinnamon and salt; fold in oats, apricots, flaxseed, pumpkin seeds and almonds. Firmly press oat mixture into prepared dish.
3. In small saucepot, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove from heat and stir until all chips are melted. With spoon, drizzle chocolate over oat mixture. Refrigerate at least 1 hour.
4. Using overhanging sides of foil, lift oat mixture out of dish onto cutting board. Remove foil; cut into 16 squares.
- 13 g Fat
- 2 g Saturated Fat
- 0 mg Cholesterol
- 47 mg Sodium
- 22 g Carbohydrates
- 4 g Fiber
- 12 g Sugars
- 5 g Added Sugars
- 6 g Protein
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Nutritional Information
- 13 g Fat
- 2 g Saturated Fat
- 0 mg Cholesterol
- 47 mg Sodium
- 22 g Carbohydrates
- 4 g Fiber
- 12 g Sugars
- 5 g Added Sugars
- 6 g Protein
Directions
1. Line 8-inch square baking dish with foil so that foil extends about 2 inches over sides of pan; spray with cooking spray.
2. In large bowl, stir almond butter, honey, cinnamon and salt; fold in oats, apricots, flaxseed, pumpkin seeds and almonds. Firmly press oat mixture into prepared dish.
3. In small saucepot, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove from heat and stir until all chips are melted. With spoon, drizzle chocolate over oat mixture. Refrigerate at least 1 hour.
4. Using overhanging sides of foil, lift oat mixture out of dish onto cutting board. Remove foil; cut into 16 squares.