Apricot and Hazelnut Breakfast Bars | CookOS

Apricot and Hazelnut Breakfast Bars

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

These apricot and hazelnut breakfast bars are a nutty, naturally sweet make-ahead option that pairs perfectly with Greek yogurt. Combine oats, roasted hazelnuts, and chopped dried apricots with mashed banana and honey for a no-bake bar that holds together without refined sugar.

🥗Vegetarian 🏷️Apricot 🏷️Hazelnut 🏷️Breakfast 🏷️Breakfast bars Oats

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Total

3h 45m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

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

10 Ingredients

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Instructions

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.

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Tips & Notes

Pro tips

Pulse hazelnuts in a food processor until coarsely chopped—avoid over-processing, which can release oils and make bars greasy.
Mash the banana thoroughly to act as a natural binder; lumps will affect texture and holding power.
Pack brown sugar firmly when measuring to ensure sweetness and structure without refined sugar.
If bars won't hold together after chilling, add 1–2 tbsp more mashed banana or a touch of almond butter for binding.

Substitutions

Roasted hazelnuts → almonds, pecans, or walnuts (same amount, maintains texture and nutty flavor)
Dried apricots → dried figs or dates (adjust chop size to match apricot pieces)
Honey → maple syrup or agave (1:1 ratio, slight flavor variation)
Coconut oil → unsalted butter, melted (same amount, neutral fat alternative)

Storage & make-ahead

Store bars in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 weeks. Serve cold or let sit at room temperature for 5 minutes before eating.