Rating: 2.5 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 5

Stash a batch of these easy orange-almond breakfast bars in the freezer for up to 3 months so you can grab and go with ease.

Source: Better Homes and Gardens


Recipe Summary

20 mins
12 mins
32 mins
16 bars


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending foil over the edges of pan. Lightly coat foil with cooking spray.

  • Remove 1 tsp. zest and squeeze 1/2 cup orange juice from orange. In a bowl combine zest, juice, and brown sugar. Stir in dates and/or apricots.

  • In a large bowl stir together the next five ingredients (through salt). Add egg, honey, and almond butter to fruit mixture; whisk to combine. Add to flour mixture along with almonds. Stir until moistened. Spoon into the prepared baking pan. Using moistened hands, pat dough evenly in pan.

  • Bake about 12 minutes or until edges are browned and a toothpick inserted in center comes out clean. Cool in pan on a wire rack. Cut into bars.

To store

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 2 days or freeze up to 3 months.

Nutrition Facts

205 calories; fat 6g; cholesterol 12mg; saturated fat 1g; carbohydrates 35g; mono fat 4g; poly fat 2g; insoluble fiber 3g; sugars 17g; protein 5g; vitamin a 35IU; vitamin c 4.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 33.2mcg; sodium 99mg; potassium 225mg; calcium 51mg; iron 1.4mg.