Prep: 10 minutes plus chilling
3/4cup almond butter
1/2teaspoon ground cinnamon
1/8teaspoon fine sea salt
1-1/2cups old-fashioned rolled oats
1 cup chopped dried apricots
1/2cup ground flaxseed
1/2cup toasted unsalted pumpkin seeds
1/2cup toasted unsalted sliced almonds
3tablespoons dark chocolate chips
1.Line 8-inch square baking dish with aluminum foil so that foil extends about 2 inches over sides of pan; spray with nonstick cooking spray.
2.In large bowl, stir almond butter, honey, cinnamon and salt; fold in oats, apricots, flaxseed, pumpkin seeds and almonds. Transfer mixture to prepared dish; firmly press into even layer.
3.In small microwave-safe bowl, heat chocolate in microwave oven on high 1 minute or until melted, stirring every 20 seconds; with spoon, drizzle oat mixture with chocolate. Refrigerate 1 hour.
4.Using overhanging sides of foil, lift oat mixture out of dish onto cutting board. Remove foil; cut into 16 squares.
Approximate nutritional values per serving:
211 Calories, 13g Fat (2g Saturated), 0mg Cholesterol, 47mg Sodium,
22g Carbohydrates, 4g Fiber, 12g Sugars, 5g Added Sugars, 6g Protein