Seeded Oat Bars with Dried Apricot

Ingredients

• 3 oz (80 g) rolled oats
• 1 oz (30 g) pumpkin seeds
• 3/4 oz (20 g) sunflower seeds
• 1 oz (30 g) flaxseed
• 1 1/2 oz (40 g) dried apricots, chopped
• 1 tsp (2 g) cinnamon
• 1 oz (30 g) almond butter
• 1 large (50 g) egg
• 3 1/2 oz (100 g) plain Greek yogurt, 0%
• 1 tbsp (12 g) low carb sweetener

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 350°F (180°C); line an 8 x 4-inch (20 x 10 cm) loaf pan with parchment paper.
2. Mix the rolled oats, pumpkin and sunflower seeds, flaxseed, chopped dried apricots and cinnamon.
3. Whisk the almond butter with the egg, yogurt and low carb sweetener, stir through until every oat is coated, press firmly into the pan.
4. Bake 30 minutes, until golden at the edges and firm in the middle; cool completely in the pan, then cut 8 bars. Two bars a serving; keeps four days boxed, two months frozen.