Happy New Year! I hope you had a great time ringing in the New Year- whether that meant going out with friends or cuddling up with popcorn and a movie {we did the latter}. Now that it’s January, I- like most of the country- am working on eating better.
For me, it’s not so much a New Year’s Resolution type of thing- rather, I’m just sick of eating junk. It’s easy to give yourself a free pass during the holidays because it’s such a food-centric time, and I firmly believe that everything is okay in moderation {including moderation}. That said, I’m ready to focus on getting healthy ingredients back in to my body!
Shane goes back to school tomorrow after a little over two weeks off, and even though I have hours before my alarm is set to go off, I’m already exhausted thinking about it. Going back to work and school after a break this long is always rough, so I know that if I’m going to make it through without hitting the drive-thru halfway through the day, I need to be prepared.
For me, that means starting with a delicious breakfast that fuels me up, keeps me full, and is full of delicious ingredients that are not only good for me but also taste good. It also means a recipe that I can make ahead so that I’m not scrambling to find something edible when I’m half awake and trying to get Shane to hurry up and get dressed already.
These Apricot Cashew Coconut Bars are a delicious variation of one of my go-to breakfast items- make-ahead breakfast bars! They are so easy to make and can be easily customized {check out some variations I’ve made before down below!} so they’re perfect for the whole family. They’re sweet enough that the kids will enjoy them, but they don’t include any sugar and make for a great on-the-go breakfast option for even the busiest days. Just make a batch on the weekend, put them in the fridge, grab, and go!
Apricot Cashew Coconut Breakfast Bars
Ingredients
1 cup of cashews
1 cup of dried apricot (California style) diced
8 medjool dates (no pits)
3 Tbs coconut flakes
Directions:
1. Combine the first 3 ingredients in a food processor and process until the mixture turns into a big clump. If it doesn’t {sometimes the dates can be a little dry}, add 1 tbsp of water.
2. Remove from food processor and add the coconut flakes and with your hands, gently incorporate it into the mixture.
3. For easy cleanup, line a baking dish with parchment paper- be sure to cover the sides, too. Press the apricot mixture evenly into the dish and against the sides so that when you slice it that edge will be straight. Cover with a plastic wrap and stick it in the fridge for about 30 minutes.
4. Use a large knife or a pizza cutter to cut into bars. Enjoy!
Whether you’re enjoying these because they’re easy to grab and go or because they’re healthy, they’re sure to get your new year started off on the right foot!
- 1 cup of cashews
- 1 cup of dried apricot {California style} diced
- 8 medjool dates {no pits}
- 3 Tbs coconut flakes
- Combine the first 3 ingredients in a food processor and process until the mixture turns into a big clump. If it doesn’t {sometimes the dates can be a little dry}, add 1 tbsp of water.
- Remove from food processor and add the coconut flakes and with your hands, gently incorporate it into the mixture.
- For easy cleanup, line a baking dish with parchment paper- be sure to cover the sides, too. Press the apricot mixture evenly into the dish and against the sides so that when you slice it that edge will be straight. Cover with a plastic wrap and stick it in the fridge for about 30 minutes.
- Use a large knife or a pizza cutter to cut into bars. Enjoy!
Want more easy, on-the-go breakfast recipes? Check these out:
Dark Chocolate Almond Energy Bars