Oats and prunes—a delicious, heart-healthy, weekend breakfast combo. Use organic ingredients whenever available.
  • The antioxidant compound unique to oats helps reduce the risk of heart disease.
  • Oats are chock-full of soluble fiber, which has been shown to lower LDL cholesterol.
  • Prunes are a great source of iron and boron, which can help build strong bones and muscles.
  • Dried prunes are high in potassium, which can help with digestion and blood pressure.

Oat & Prune Breakfast Bars


  • 20 pitted prunes
  • 1 1/4 cups water
  • 2 cups whole grain rolled oats
  • 1 cup sorghum flour
  • 2 teaspoons cinnamon
  • 4 tablespoons coconut oil
  • 1 teaspoon lemon juice
  • 1/4 cup coconut nectar or agave nectar
  • 2 dashes anise
  • 1/4 teaspoon sea salt


12-16 Bars


  • Soak prunes for 1 hour or until softened. After soaking drain off water.
  • Place softened prunes with one cup of water in food processor and blend until slightly chunky. Add coconut nectar and coconut oil and pulse a few times.
  • In large mixing bowl, thoroughly combine oats, flour, cinnamon, salt and anise.
  • Add prune mixture to dry ingredients and thoroughly mix. Add ¼ cup water if batter is too stiff. The consistency should resemble thick cake batter.
  • Transfer to a 8 inch glass baking dish and evenly distribute.
  • Bake at 350 degrees for 20 minutes. Let cool for 15 minutes. Cut into 12-16 bars and enjoy.


Only ¼ cup coconut nectar for 16 bars!

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