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  • Nonstick cooking spray
  • 3/4 cup Full Circle Organic creamy almond butter
  • 1/4 cup Roche Bros. honey
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 1-1/2 cups old-fashioned rolled oats
  • 1 cup chopped dried apricots
  • 1/2 cup ground flaxseed
  • 1/2 cup toasted unsalted pumpkin seeds
  • 1/2 cup toasted unsalted sliced almonds
  • 3 tablespoons 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 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.

  • 211 Calories
  • 13g Fat (2g Saturated)
  • 0mg Cholesterol
  • 47mg Sodium
  • 22g Carbohydrates
  • 4g Fiber
  • 6g Protein