Apricot Granola Bars

apricot-granola-bar

Crunchy apricot muesli bars were one of my favourite lunch box additions when I was a kid. I used to pick the little round apricots balls off the top and eat those first. I always regretted it, after that I was left with a plain old oat bar. I never learnt my lesson, I enjoyed the instant gratification.

Now that I’m older and wiser and make my own granola bars, I can include as many apricots as my heart desires. These are packed full of goodness with an assortment of nuts and seeds and sweetened with honey and homemade applesauce.

These are perfect for a mid-morning snack, after a workout, or to take on picnics and hikes. They can be easily adapted to include your favourite nuts and dried fruits.

apricot-granola-bar

apricot-granola-bar

Apricot Granola Bars
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups oats
  • ¾ cup whole wheat flour
  • 1 tablespoon Chia seeds
  • 2 tablespoons wheat germ
  • ½ cup walnuts, chopped
  • ½ cup almonds, chopped
  • ½ cup apricots, chopped
  • ½ cup raisins
  • 3 tablespoons pumpkin seeds
  • 3 tablespoons sunflower seeds
  • 1 teaspoon cinnamon
  • ¼ cup coconut oil
  • ½ cup honey
  • 2 tablespoons peanut butter
  • 1 cup soya milk (or your favourite milk)
  • ¼ cup apple sauce
Directions
  1. Preheat oven to 180 degrees celsius
  2. Spread walnuts and almonds on a baking tray and roast for 8 minutes
  3. Add dry ingredients to a large mixing bowl (oats, whole wheat flour, chia seeds, cinnamon, wheat germ, pumpkin seeds, sunflower seeds and raisins)
  4. Roughly chop roasted nuts and apricots and add to the mixing bowl with the dry ingredients
  5. Add coconut oil, peanut butter and honey to a saucepan on a low heat and stir until melted and well combined
  6. Add the heated liquid mixture along with the milk and applesauce to the dry ingredients and stir until well combined
  7. Line a pan with parchment paper and pour the mixture in, pressing it down firmly until it is well compacted and even
  8. Bake in the oven for 30 minutes
  9. Once cooled for around 10 minutes, lift out the parchment paper and leave to cool on the roasting rack
  10. Cool further in the fridge before cutting into squares
 

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  • Reply Tammy L. September 27, 2013, 12:32 am

    What flour would you suggest to make these gluten free? I was wondering if a combo of sorghum and almond would work.

    • Reply Casey September 28, 2013, 8:21 am

      Hi Tammy,
      I think I’d probably go for oat flour. Sorghum and almond flour would work great as well but will change the flavour a little. Hope you enjoy! Let me know what you end up using and how they turn out :)

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