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See 5 recipes Download free cookbookChewy Apricot Almond Granola Bars
Apricot Almond Granola Bars
Chewy homemade granola bars packed with toasted oats, almonds, pumpkin seeds, and tart dried apricots, held together with maple syrup and almond butter.
Prep Time:20 minCook Time:25 minTotal Time:45 minServings:12Difficulty:Easy
These granola bars balance crisp toasted edges with a soft, pleasantly chewy center. Chopped dried apricots bring bright tartness, while almonds and pumpkin seeds add enough crunch to make each bar substantial without turning it brittle.
Toasting the oats, nuts, and seeds before mixing is a small step that deepens their flavor and keeps the bars from tasting raw. A warm blend of maple syrup and almond butter coats the dry ingredients evenly and sets into a flexible binder as it cools.
Pressing the mixture firmly is the key to neat bars. Use the flat bottom of a measuring cup over parchment and work into every corner; a tightly compressed slab holds together much better once sliced.
The bars are convenient for lunch boxes, hikes, or an afternoon snack. Let them cool completely before cutting, then keep them in an airtight container with parchment between the layers so the edges stay tidy.
Nutrition (per serving)
Calories:238 kcal
Protein:6 g
Carbs:31 g
Fat:11 g
Directions
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1
Heat the oven to 350°F. Line an 8-inch square baking pan with parchment, leaving an overhang on two sides, and lightly coat the parchment with coconut oil.
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2
Spread the oats, almonds, and pumpkin seeds on a rimmed baking sheet. Toast for 8 minutes, stirring halfway through, until the oats smell nutty and the almonds begin to color.
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3
Transfer the toasted mixture to a large bowl. Add the shredded coconut, chopped apricots, and salt, then toss until the fruit is evenly dispersed.
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4
Combine the maple syrup, almond butter, and coconut oil in a small saucepan. Warm over medium-low heat for 2 to 3 minutes, whisking until glossy and fluid; remove from the heat and stir in the vanilla and orange zest.
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5
Pour the warm maple mixture over the oat mixture. Fold thoroughly, scraping the bottom of the bowl, until no dry oats remain and the apricots are evenly distributed.
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6
Scrape the mixture into the prepared pan. Cover with a second sheet of parchment and press very firmly into an even, compact layer, paying special attention to the corners; remove the top parchment.
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7
Bake for 14 to 17 minutes, until the edges are deep golden and the center looks set. Cool in the pan on a rack for 30 minutes, then refrigerate for 45 minutes to firm completely.
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8
Lift the slab out by the parchment overhang. With a sharp chef's knife, cut it into 12 bars, wiping the blade between cuts for clean edges.
Ingredients
- Old-Fashioned Rolled Oats:2 cups
- Raw Almonds, Roughly Chopped:3/4 cup
- Raw Pumpkin Seeds:1/3 cup
- Unsweetened Shredded Coconut:1/3 cup
- Dried Apricots, Finely Chopped:3/4 cup
- Fine Sea Salt:1/4 teaspoon
- Pure Maple Syrup:1/2 cup
- Smooth Almond Butter:1/3 cup
- Coconut Oil:2 tablespoons
- Vanilla Extract:1 teaspoon
- Finely Grated Orange Zest:1 teaspoon
Tips & Notes
- Chop the apricots into pieces no larger than a pumpkin seed so the bars slice without tearing.
- For the firmest bars, compress the mixture while it is still warm and chill it before cutting.
- Store airtight at room temperature for 4 days or refrigerate for up to 1 week.
