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Print Recipe
 Oatmeal Bars with Dried Apricots and Apple Recipe
For those who adhere to proper nutrition, and for those who do not adhere, the recipe is very tasty bars that are prepared without flour, without eggs, without butter. Everything is very accessible, fast, simple, useful and tasty!
Course Breakfast Lunch, Children's Food, Desserts, Diet Food Dishes, Lean Food, Morning Breakfast, Pregnant and Nursing Food Dishes, Second Course, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine England
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food, Desserts, Diet Food Dishes, Lean Food, Morning Breakfast, Pregnant and Nursing Food Dishes, Second Course, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine England
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. To prepare the products. Dried apricots and Apple wash, dry.
    To prepare the products. Dried apricots and Apple wash, dry.
  2. In the bowl of a blender, grind the oatmeal into a coarse crumb. Cut the dried apricots into pieces, add to the flakes and once again punch with a blender.
    In the bowl of a blender, grind the oatmeal into a coarse crumb. Cut the dried apricots into pieces, add to the flakes and once again punch with a blender.
  3. Peel the Apple, cut into cubes, add to the oat mixture and grind with a blender.
    Peel the Apple, cut into cubes, add to the oat mixture and grind with a blender.
  4. To the resulting mass add peanut paste and knead the dough
    To the resulting mass add peanut paste and knead the dough
  5. On a sheet of parchment put the dough, form a rectangle 1 cm thick, cut into bars. Bake in a well-heated oven at 180 * 20 minutes.
    On a sheet of parchment put the dough, form a rectangle 1 cm thick, cut into bars. Bake in a well-heated oven at 180 * 20 minutes.
  6. Enjoy delicious bars not to the detriment of the figure.
    Enjoy delicious bars not to the detriment of the figure.

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