apricot pecan breakfast bars

sometimes i think cooking is a bore and it feels more like a big fat chore than anything.  but there are recipes, like this one, that are mysteriously fun.  i don’t know what the secret is, why sometimes it’s a joy and sometimes it’s a pain in the arse.  one of life’s mysteries i guess.  but this recipe is a good ol time in the kitchen- maybe because it’s just so simple and quick. and are the perfect thing to grab for breakfast when you’re in a rush or snack on in between meals. sweet & healthy goodness, these bars. 

recipe and a bit more after the jump

the other thing these bars are good for, besides winning friends and influencing people, is TRAVEL!  they’d be so great to take on a road trip or flight because they’re surprisingly hearty and filling.  plus they’re healthy and have very little salt.  so basically: the best travel food ever.  i hope you make them!  xx -sarah


3 cups gluten free rolled oats

1 1/2 cups unsweetened coconut flakes

1 cup chopped pecans

1 1/2 cups chopped dried apricots

5 large ripe bananas

1/4 cup coconut oil (and a little extra for greasing the pan)

1/4 & 1/8 cup grade A maple syrup

1 teaspoon sea salt


- preheat over to 350 degrees

- grease a 9X13 pan with coconut oil

- in a large mixing bowl combine oats, nuts, apricots, and sea salt

- in a medium mixing bowl mash bananas (i used a rice spatula to make easy work of it)

- add coconut oil and maple syrup to mashed bananas and combine

- pour banana mixture into bowl with oats and stir until fully mixed

- fill pan with oat mixture and use a spatula (or the backside of a large spoon) to press mixture firmly into pan

- bake for 35 minutes (more or less depending on your oven) until bars are lightly browned on the top

- let cool and then slice into bars (these suckers are extra good warm, so eat one straight away!)

- enjoy!

strawberry rhubarb apple oatbake

this breakfast treat was born out of an impulse rhubarb buy and inspired from this recipe. oh me oh my, i wish you could have seen me strutting around the kitchen like a top chef when i tasted it. that’s totally obnoxious normal, right?!  it all stems from what a clustercuss i’ve always been in a kitchen and my newfound prowess.  just support me in this, if you will.

now, how do you feel about eating something healthy for breakfast that tastes like freaking dessert?! because that’s what we have here my friends, strawberry rhubarb apple oatbake. formerly known as healthy-breakfast-that-tastes-so-much-like-dessert-it-seems-i’ve-reached-the-pinacle-of-my-life.  it’s the kind of dish you can feed your in-laws and have them worshipping at your feet.  and best of all, it’s only 6 ingredients and pretty much foolproof.  i know, i know, you’re waiting for the other shoe to drop. but get this, THERE IS NO OTHER SHOE!   enjoy.

the what:

2 fuji apples, peeled and very thinkly sliced

3 cups of sliced strawberries

4 cups of rhubarb, chopped

2 cups of almond milk

2 1/2 cups of whole rolled oats

1/2-3/4 cup agave syrup 

the how:

- preheat oven to 350 degrees

- peel and thinly slice apples, slice strawberries, chop rhubarb into bite size pieces

- place apple in bottom of 9X13″ pan, cover with strawberries and then place the rhubarb on top

- drizzle with agave syrup {use more or less depending on how sweet you like your breakfast} and then add almond milk

- spread oats on top and bake until the apples are soft.  i wish i had a time to give you, but i forgot to set a timer!  i think it was a little over an hour. {i know, this is amateur hour)  it’s easy enough to check, just keep an eye on it to make sure the oats on top aren’t burning and you basically can’t go wrong.  

- serve warm, for breakfast. vegan coconut vanilla bean ice cream optional. yes, for breakfast. no shame!

*other yummy eats i’m dreaming of making here