Readers, are you enjoying this warm, sunny weather? I absolutely love summer! Everything is better… fresh garden produce, bike rides, pool parties, cookouts, summer cocktails, concerts, sundresses…. I could go on for days.
and yes… I’m aware that summer doesn’t officially begin until June 21st, but if you’re one of those annoying people following that rule… you’re just that… annoying! 
in my book… March-May=spring, June-August=summer, September-November=autumn, December-February=winter.
June is FLIP’s Enthusiast Month, meaning get out there and be enthusiastic! Get active, try a new {wholefoods} recipe, enjoy time with friends and family… love your life!
Week 1 of Enthusiast Month is geared towards being active. You don’t have to run a marathon for it to count…just get off the couch! Being active requires energy and that’s where this recipe comes into play! Whole grains (oats & whole wheat flour) + dried fruit combine for a satisfying energy treat!
Dried Fruit Breakfast Bars
Recipe adapted from Clean Eating Magazine-March 2013 issue
Makes 16 bars
Ingredients:
- Olive oil cooking spray
- 4 cups old-fashioned rolled oats
- 1 cup whole-wheat flour
- 1 tsp ground cinnamon
- 1 egg + 3 egg whites
- 1 cup unsweetened applesauce
- 4 Tbsp raw honey
- 1 tsp pure vanilla extract
- 1/2 cup chopped dried apricots
- 1/2 cup dried mango
- 1/2 cup dried cherries
- 1/2 cup raisins
- 3/4 cup slivered almonds (I used honey-roasted)
Note: You can use any dried fruit you’d like. I just used what I had on-hand, in my pantry.
Directions:
- Preheat oven to 350 degrees
- Mist a 11 x 8 glass baking dish with olive oil spray
- In a large bowl, mix oats, flour and cinnamon
- In a medium bowl, whisk egg and egg whites. Whisk in applesauce, honey and vanilla until smooth
- Fold wet mixture into oat mixture with a rubber spatula
- Fold in dried fruit
- Transfer to baking dish, spread in an even layer
- Sprinkle with almonds
- Bake for 25-30 minutes, or until a toothpick comes out clean when inserted in the center.
- Slice into 16 bars
