Apricot Granola Bars
These Apricot Granola Bars are a staple recipe to have on hand when you need a quick healthy snack and an easy slice recipe for the week. Fabulous to pop into your kids lunchbox and also great to take to work.
These dried apricot granola bars require zero baking, only refrigeration. They’re soft yet solid, filled with nourishing dried apricots, energizing hemp seeds and nutrient-dense hulled tahini created from sesame seeds.
Apricot Granola Bars Recipe
These apricot granola bars are no-bake energy bars filled with wholesome oats and a variety of seeds, creating a perfect snack that’s both nutritious and delicious.
Ideal for busy mornings, on-the-go snacks, or a healthful treat, these apricot breakfast bars are a simple yet satisfying way to enjoy a homemade, nutrient-rich snack.
Healthier than store-bought granola bars, they offer a satisfying texture and a sweet apricot flavor.
Plus, the rustic charm of wrapping each bar individually makes them great for on-the-go snacking.
Can I use a different type of dried fruit?
Absolutely! Feel free to substitute apricots with other dried fruits like dates or raisins, just chop them into small pieces.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make this lemon slice is at the bottom of this post.
- Old-Fashioned Rolled Oats: Use gluten-free oats if needed. Can be substituted with quinoa flakes for a different texture.
- Dried Apricots: Ensure they are finely chopped for better texture.
- Hemp Seeds: Can be substituted with flax seeds or chia seeds.
- Tahini: Can be replaced with almond butter or peanut butter.
How To Make Apricot Granola Bars
A full and detailed recipe card is at the bottom of this post.
Prepare Pan: Line an 8 x 8 inch square baking tin with parchment paper, set aside.
Combine Dry Ingredients: In a large mixing bowl, mix oats, apricots, hemp seeds, and salt. Set aside.
Melt Tahini Mixture: In a saucepan, gently melt tahini, maple syrup, and coconut oil over low-medium heat until smooth.
Combine Wet and Dry: Pour the melted mixture over the dry ingredients and mix well.
Press into Pan: Firmly press the mixture into the lined tin using a flat object or your hands for even packing.
Chill & Slice: Refrigerate for 2 hours or preferably overnight until set. Cut into bars after fully chilling. Enjoy!
Expert Tips
- Chop Apricots Finely: This ensures the bars hold together better and prevents large chunks from causing the bars to fall apart.
- Firm Pressing: Use a flat tool to press the mixture firmly into the pan for compact and solid bars.
- Cutting Bars: Use a sharp knife to get clean cuts. If the bars are too hard, let them sit at room temperature for a few minutes before slicing.
Can I use fresh apricots instead of dried in this recipe?
Fresh apricots are not recommended for this recipe as their moisture content can make the bars soggy. Dried apricots provide the best texture and flavor for these granola bars.
How can I ensure my granola bars don’t crumble?
Finely chopping the apricots and firmly pressing the mixture into the pan are key steps to prevent crumbling.
Storage Instructions
Store: In an airtight container in the fridge for up to 1 week.
Freeze: Wrap them individually or store them in a freezer-safe container. They can be frozen for up to 3 months. Thaw them at room temperature for a few hours or overnight in the refrigerator before enjoying.
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Apricot Granola Bars
Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 cup dried apricots, finely chopped
- 1/4 cup hemp seeds
- 1/4 tsp fine salt
- 3/4 cup tahini
- 1/4 cup pure maple syrup
- 4 Tbsp coconut oil
Instructions
- Prepare Pan: Line an 8 x 8 inch square baking tin with parchment paper, set aside.
- Combine Dry Ingredients: In a large mixing bowl, mix oats, apricots, hemp seeds, and salt. Set aside.
- Melt Tahini Mixture: In a saucepan, gently melt tahini, maple syrup, and coconut oil over low-medium heat until smooth.
- Combine Wet and Dry: Pour the melted mixture over the dry ingredients and mix well.
- Press into Pan: Firmly press the mixture into the lined tin using a flat object or your hands for even packing.
- Chill: Refrigerate for 2 hours or preferably overnight until set.
- Slice: Cut into bars after fully chilling. Enjoy!
Notes
- Store: In an airtight container in the fridge for up to 1 week.
- Freeze: Wrap them individually or store them in a freezer-safe container. They can be frozen for up to 3 months. Thaw them at room temperature for a few hours or overnight in the refrigerator before enjoying.
another excellent recipe – that curbs appetite as well – i am working my way through your cake recipes – I struggle with bitter flavours found in sprouts, chard, etc. so tahini was a bit of a challenge in this slice though it did grow on me but not quite enough so i will make with a sweeter nut butter next time