Sometimes, you need a little more of a dessert for breakfast. Besides, you know what they say. You can have a little more sugar early in the morning because you burn it all up by the end of the day right??
Sometimes you just need a little chocolate to jumpstart your day. Honestly though, it’s not a lot of chocolate. These Baked Apricot Blueberry Oatmeal Bars are actually jam packed with, you guessed it, dried apricots, blueberries and also, fresh pineapple!
Speaking of the fresh pineapple, I cut one up, threw it in the food processor, and then wrung it and drained it in some cheesecloth to get most of the liquid out. You can use already crushed, canned pineapple but make sure to get as much of the juice out as possible or your bars could get too moist and will cook up differently.
Ok let’s be real for a sec. I’ve seen a lot of oatmeal bars out there that are “healthy breakfast options”. This bar is on the healthy-ish side and in my personal opinion, a bit better tasting for it 😎. There is a fair amount of butter in the dough, but as Julia Child says, you can never have too much butter. And as I said, it’s full of healthy fruit and plenty of oats.
- 1½ cups quick cooking oats
- 1 cup all purpose flour
- 1 cup brown sugar, packed
- ¼ teaspoon sea salt
- ⅛ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon all spice
- 1 cup dried apricots, roughly diced
- ½ cup crushed pineapple, thoroughly drained (I used fresh pineapple and put it through the food processor, then strained with cheesecloth)
- ¾ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 8 ounces blueberries
- 4 ounces dark chocolate, broken into pieces
- ¾ cup heavy whipping cream
- Preheat oven to 350˚F. Line a 9X9 baking pan with parchment paper.
- In a large mixing bowl, combine oats, flour, sugar, sea salt, nutmeg, cinnamon, and all spice. Stir until completely combined.
- Add apricots and pineapple. Stir until thoroughly mixed.
- Stir in melted butter and vanilla extract until completely combined (dough will be a little crumbly)
- Gently fold in blueberries.
- Spread the dough onto the prepared baking pan in an even layer.
- Bake for 30 minutes, until golden.
- Remove and cool on a wire rack for at least 1 hour up to over night.
- When cool to the touch, make the chocolate drizzle: In a microwave, melt chocolate and cream in 30 second increments, whisking together until thoroughly combined.
- Drizzle on top of the bars as desired. Freeze 2 minutes, until chocolate has hardened. Cut to serve.
If you make this recipe, please be sure to take a photo and tag it with #aberdeenskitchen. I can't wait to see what you cook up!