These Apricot & Toasted Coconut Breakfast Bars are an easy grab-and-go meal when you're in a rush in the morning and you don't have time for a sit-down breakfast. Dried fruit, coconut, seeds, and nuts make these bars chewy and delicious for a satisfying meal on the go.
- 2 cups shredded coconut flakes
- 1/2 cup sesame seeds
- 1/2 cup sunflower seeds
- 1 1/2 cups gluten-free rolled oats
- 1/2 cup chopped dried apricots
- 1/2 cup honey
- sea salt to taste
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Line the baking dish with parchment paper and set aside.
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Put the coconut, sesame seeds, and sunflower seeds in a dry frying pan and toast over low heat until the coconut is lightly browned and fragrant, about 2-3 minutes. Transfer to a large mixing bowl and add in the oats, apricots, honey and a pinch of sea salt and stir until all of the ingredients are incorporated.
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Transfer the mixture to the baking dish and using wet fingers, press it evenly into the dish. Cover and cool in the fridge for 3 hours. Slice into bars and serve.
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Store in the fridge wrapped individually in parchment paper.