Yummy Apricot Breakfast Bars

Since I had success using whole wheat flour in the Whole Wheat Pumpkin Muffins and the Homemade Whole Wheat Sandwich Bread, I decided to try more recipes using whole wheat flour.  I’m not sure if I’ll cut out white flour completely, but I would like to use whole wheat flour more often.  I’ve had this recipe for Yummy Apricot Breakfast Bars from Heavenly Homemakers bookmarked for a while, but I usually don’t have dried apricots on hand.  These definitely aren’t as sweet as your usual breakfast cake, but I think that’s a good thing!  These taste hearty, and I love the crunch of the sesame seeds!  I do think these taste best the day they are baked.  I’m looking forward to playing around with various combinations of fruit, nuts, and seeds in the recipe.  There are so many possibilities!

Apricot Breakfast Bars

from Heavenly Homemakers

Ingredients:

• 2 sticks butter
• 3/4 cup honey
• 1 t. baking soda
• 1 t. sea salt
• 1 t. vanilla
• 1/2 cup buttermilk
• 2 eggs
• 2 cups whole wheat flour
• 1 1/2 cups rolled oats
• 1/2 cup unsweetened coconut flakes
• 1/4 cup sesame seeds
• 3/4 cup dried apricots

Melt butter and honey together.  Remove from heat.  Pour mixture into a mixing bowl and add baking soda, salt, vanilla and buttermilk and eggs.  Stir in flour, oats, coconut and sesame seeds until well combined.  Cut dried apricots into small bites (I usually cut mine into fourths).  Fold apricot pieces into dough.

Bake in a 9 x 13 baking pan at 350 degrees for 25 minutes.