Name: Apricot and Hazelnut Breakfast Bars
Prep time: 15 min
Cook time: 2 h
Total time: 3 h 45 min
Yield: 6 servings
Ingredients: 1 cup, plus 2 tbsp roasted hazelnuts; 1 cup old-fashioned oats, divided; 1 tbsp coconut oil, melted; 1 cup dried apricots, roughly chopped; 1 banana, mashed; 1 tbsp honey; 1 tsp vanilla extract; ½ tsp salt; 2 tbsp brown sugar, packed; 3 cups Greek yogurt

1

Combine 1 cup hazelnuts and ½ cup old-fashioned oats in the bowl of a food processor. Pulse 15 times until finely ground.

2

Add coconut oil, apricots, banana, honey, vanilla, and salt to food processor. Pulse 15 times until well combined. Stir in remaining oats.

3

Line Suvie pan with lightly oiled parchment paper. Press oat mix into bottom of pan. Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 2 hours.

4

After the cook, roughly chop remaining 2 tbsp hazelnuts. Sprinkle hazelnuts, brown sugar, and a pinch of salt over oat bars, pressing gently to adhere. Return pan to Suvie and broil 5-7 minutes, until sugar and nuts are slightly browned.

5

Remove pan from Suvie and allow to cool 5 minutes. Transfer bars to a cutting board and slice. To serve, divide greek yogurt and bars between dishes.

Apricot and Hazelnut Breakfast Bars

Ingredients

10 Ingredients

Instructions

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