Recipe & Post by Megan Crist,
Photography and Styling by Michelle Smith

I bet you were expecting an elaborate holiday dessert this month, but how about something you actually need at this time of year: delicious breakfasts for your busy life that includes no time for breakfast. Yeah. I definitely need that. I enjoy a decadent breakfast probably more than the average person, but… the holidays are coming, ready or not, and it’s time to get real. All the shopping, party-going, and traveling (or getting ready for travelers)… If you double this recipe, you have breakfast or snack every weekday for the month. How’s that for a life hack?

TIME 1 Hour (15 minutes active)

TOOLS

    9×12” pan

parchment paper

    large mixing bowl

    2 small pots

    rubber spatula

    kitchen scale

    measuring spoons

    liquid measuring cup

    chef’s knife

    ruler

oven mitts

INGREDIENTS

6 oz dried apricots, chopped

6 oz sugar

6 oz water

2 tablespoons honey

8 oz butter, melted

1 tablespoon vanilla

8 oz all-purpose flour

8 oz rolled oats

8 oz brown sugar

½ teaspoon baking soda

1 teaspoon salt

METHOD

1. Heat the oven to 325F.
2. Spray the pan with cooking spray and line with parchment and set aside. I like the parchment to extend over the edges so I can easily lift the bars when they’re ready to cut.
3. Stir together the apricots, granulated sugar, water, and honey in one small pot. Let simmer over medium heat until the apricots plump and the liquid becomes syrup consistency. Allow to cool slightly.
4. Melt the butter over low heat in another small pot with the vanilla. Meanwhile mix the oats, flour, brown sugar, baking soda, and salt into the large mixing bowl until evenly combined.
5. When the butter has melted, pour it into the mixing bowl with the oats and work the mixture until evenly combined. Pour half of the mixture into the prepared pan and press firmly to form the base of the bars.
6. Pour the cooled apricot syrup over the base of the bars and spread evenly with a spatula.
7. Crumble the rest of the oat mixture over the apricots and bake for 25 minutes, turning halfway.
8. Allow to cool before cutting with a sharp knife.

These bars are great individually wrapped and stored in the fridge or freezer. I don’t recommend leaving them in a container on the counter (although that would be fine as far as food safety) because you will probably just want to eat them. Stow individually wrapped bars in your bag for an afternoon snack or breakfast on the go to make your life a little easier.