It was a drizzly Sunday and the last thing I felt like doing was going outside. There's always something new for me to try and cook, and with an impulse sainsbury's magazine purchase, I had some inspiration for a healthy dessert bar. These bars came out great, albeit a little rough around the edges. The recipe was in a feature about mufas, and the rest on the page are worth trying out as well. I'll give them a go later on. For now, something sweet that's also good for me. I'll take it.
Sesame, Oat, and Apricot Bars
They ask for crunchy peanut butter here; however, I didn't have any to hand, so I chopped up some natural roasted peanuts and mixed them in with my smooth peanut butter from the cupboard. DIY!
- 75g crunchy peanut butter
- 100g light brown sugar
- 6 tbsp honey
- 225g goat yogurt
- 15 soft dried apricots, chopped
- 3 tbsp sesame seeds
- 3 tbsp pumpkin seeds
- 225g oats
- Line a baking dish with parchment paper and preheat the oven to 375F.
- In a saucepan, heat up the peanut butter, sugar and honey together gently. When melted, stir in the yogurt, apricots, both types of seeds, and the oats.
- Tip into the dish and press down firmly with the back of a spoon. Bake for 30 minutes.
- Using a small, sharp knife, cut into 8 bars (or 16 squares) while still warm. Cool completely, then turn the bars out of the dish.
Lesson learned: It's okay if it doesn't look perfect in the dish. It will still TASTE perfect.