Tahini-Date Breakfast Bars with Dried Fruit
15min
30min
1
422
Chef's Note
For the best texture, don't over-process the mixture - you want it to be sticky but still have some texture from the oats. These bars can be made ahead and frozen for up to a month; just wrap individually and thaw overnight in the refrigerator for a quick grab-and-go breakfast.
Tags
Ingredients
1/2 cup rolled oats
1 scoop (30g) vanilla protein powder
3 medium (pitted) dates
2 tablespoons tahini
1 large egg white
1 tablespoon honey
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons (chopped) dried apricots
1 tablespoon dried cranberries
1 teaspoon chia seeds
Instructions
- 1
Preheat oven to 325°F (165°C) and line a small baking dish (approximately 5x7 inches) with parchment paper.
- 2
In a food processor, combine 1/2 cup rolled oats, 30g vanilla protein powder, 3 pitted dates, 2 tablespoons tahini, 1 egg white, 1 tablespoon honey, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt. Pulse until the mixture forms a sticky dough.
- 3
Transfer the mixture to a bowl and fold in 2 tablespoons chopped dried apricots, 1 tablespoon dried cranberries, and 1 teaspoon chia seeds until evenly distributed.
- 4
Press the mixture firmly into the prepared baking dish, creating an even layer about 1/2 inch thick.
- 5
Bake for 20-25 minutes until the edges are golden brown and the center is set.
- 6
Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (about 10 minutes).
- 7
Once cooled, cut into 2-3 bars (depending on your preferred size) and serve. Store any extras in an airtight container for up to 3 days.
Nutrition Information (per serving)
422
26g
47g
14g
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