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Almond, Prune and Apricot Breakfast Bars

These delicious bars are perfect for breakfast.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 12 2x3" bars (an 8x8" pan).
Author: The Bojon Gourmet


  • scant 1/2 teaspoon zest from 1/4 of a large orange
  • 2-3 tablespoons orange juice from half a large orange
  • 1/2 cup dried apricots, chopped, (3 1/4 ounces)
  • 1/2 cup prunes, chopped, (3 1/4 ounces)
  • 2/3 cup sliced almonds, plus a few extra for the top, (2 3/4 ounces)
  • 1 1/2 cups quick oats, (5 ounces)
  • 2 tablespoons flax seed, ground in a coffee or spice grinder, (3/4 ounce)
  • 2 tablespoons oat flour, (1/2 ounce)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup plus 2 tablespoons almond butter, (3 ounces)
  • 1/4 cup olive oil, (1 3/4 ounces)
  • 1/4 cup honey, (2 3/4 ounces)
  • 1/4 teaspoon almond extract


  • Position a rack in the center of the oven and preheat to 325ยบ. Line the bottom and sides of an 8x8" square baking pan with parchment paper and set aside.
  • Zest the 1/4 of orange into a medium bowl and set aside. Place the chopped apricots and prunes in another medium bowl and set aside. Juice half of the orange into a small saucepan and bring to a bare simmer over a medium flame, swirling occasionally. Pour the hot juice over the dried fruit and let sit to absorb, tossing once or twice, while you get on with the recipe.
  • Spread the almonds on a small baking sheet and toast in the oven until fragrant, 4-5 minutes. In a large bowl, stir together the toasted almonds, oats, ground flax, oat flour, salt and cinnamon.
  • To the bowl with the orange zest, add the almond butter, olive oil, honey and almond extract and whisk to combine.
  • Add the almond butter mixture and the dried fruit mixture to the oat mixture and stir until well combined.
  • Scrape the mixture into the lined baking pan and use moistened fingers to press it firmly and evenly into the pan. Press a few extra sliced almonds into the top if you like. Bake the bars until the top is golden, 25-30 minutes. Let cool completely, then use the parchment paper "handles" to remove the bar to a cutting board. Use a large, sharp chef's knife to cut the bar into 12 rectangles.
  • The bars keep well in an airtight container at room temperature for up to a week.


Adapted from The Smitten Kitchen Cookbook.
Since there is such a small amount of flour here, you could probably substitute a gluten-free all-purpose blend if you preferred. And you could swap out the apricots and prunes for just about any dried fruit that is soft and moist - I think figs would be nice, too. If you or your bar-eaters are very sensitive to gluten, be sure to seek out gluten-free oats and oat flour.
A good, flavorful honey will make these extra-delicious (I use an amazing blackberry honey that we get in bulk at our co-op).
All ounce measurements are by weight.
Nutritional values are based on one of twelve bars.


Calories: 222kcal | Carbohydrates: 25g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 99mg | Potassium: 274mg | Fiber: 4g | Sugar: 12g | Vitamin A: 255IU | Vitamin C: 1.7mg | Calcium: 54mg | Iron: 1.4mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!