HOMEMADE CEREAL BAR RECIPES
Apricot & lavender
A subtle Provençal note.
Dried apricots and almonds give this homemade bar its character. A subtle Provençal note. A tiny pinch of lavender is enough; its aroma should remain subtle.
Prep : 10 minBake: about 20 minMore involvedBaked
What you’ll need
10 bars
- Rolled oatsoats / gluten depending on product195 g
- Dried apricotspossible sulfites110 g
- Almondstree nuts90 g
- Almond buttertree nuts110 g
- Honey45 g
- Culinary lavender2 g
Allergies : for a gluten-free version, use oats labelled gluten-free. Check labels and prevent cross-contact while preparing.
A little for the planet : choose organic, local ingredients whenever you can.
Let’s make it
- Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
- Preheat the oven to 170 °C. Prepare dried apricots and almonds.
- Combine rolled oats, dried apricots and almonds. Stir almond butter and honey together, then fold into the dry ingredients.
- Press firmly into the tin, about 2 cm thick. Bake for 18–22 minutes, until the centre is set and the edges are lightly golden.
- Let it cool completely, then cut into 10 bars. Keep in an airtight container in the fridge for up to 5 days.
Tip : A tiny pinch of lavender is enough; its aroma should remain subtle.
In your bar
Estimate per bar.
Energy236 kcal12 % of reference intake
Protein per bar7.9 g16 % of reference intake
Carbohydrates27.6 g11 % of reference intake
of which sugars10.6 g
Fat11.9 g17 % of reference intake
Fibre5.1 g
These are estimates based on average ingredient values; actual products may vary. Percentages use reference intakes for an average adult (2,000 kcal a day), not your personal needs.