No Bake Oat Bars

1. Line 8-inch square baking dish with foil so that foil extends about 2 inches over sides of pan; spray with cooking spray.

2. In large bowl, stir almond butter, honey, cinnamon and salt; fold in oats, apricots, flaxseed, pumpkin seeds and almonds. Firmly press oat mixture into prepared dish.

3. In small saucepot, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove from heat and stir until all chips are melted. With spoon, drizzle chocolate over oat mixture. Refrigerate at least 1 hour.

4. Using overhanging sides of foil, lift oat mixture out of dish onto cutting board. Remove foil; cut into 16 squares.

• 13 g Fat
• 2 g Saturated Fat
• 0 mg Cholesterol
• 47 mg Sodium
• 22 g Carbohydrates
• 4 g Fiber
• 12 g Sugars
• 5 g Added Sugars
• 6 g Protein