Breakfast bars to die for…
Make these the night before for a quick grab and go morning snack.
½ cup all purpose flour
½ cup regular or quick cooking oats
1/3 cup packed brown sugar
¼ cup butter, melted
¾ cup sweetened condensed milk
½ teaspoon ground cardamom (Optional – use cinnamon instead)
1 cup flaked coconut
1 cup shelled, dry roasted pistachios
1 cup chopped dates
1 cup dried apricots
Preheat oven to 325 F. Line an 8x8x2 baking pan with foil, extending the foil over the edges. Lightly coat the foil with non-stick cooking spray.
In a medium bowl, mix flour, oats, and brown sugar.
Stir in melted butter until mixture clings together. Press ¾ cup of the mixture into the bottom of the prepared pan.
In a small saucepan over low heat, bring condensed milk and cinnamon (or cardamom) to boiling.
In another bowl, mix coconut, dates, nuts, and apricots.
Add condensed milk and stir to combine.
Pour fruit nut mixture over batter in pan. Use a spatula to spread evenly.
Sprinkle remaining oat mixture over the top.
Bake for 30 minutes, or until lightly golden.
Cool on a rack for 5 minutes.
Remove from pan and cool completely.
Cut into 16 bars.
Store in airtight container in the refrigerator. Keeps for up to one week. Or in freezer for up to 3 months.
