These no-bake almond butter apricot granola bars are an easy and nourishing breakfast or snack bar to have around. Packed with whole grains, omega-3 fats and made with the simplest ingredients.
Almond Butter Apricot Granola Bars
I love preparing a batch of homemade granola bars as a snack or breakfast to have on hand. These no-bake bars are deliciously chewy with a little added crunch from the nuts, and packed with sweet cinnamon flavor.
They’re naturally gluten-free and vegan, and can be made with any combination of nuts and nut butter you have around.
These bars are a great way to clean out the pantry and are packed with whole-grains, fat and a bit of fiber. I love having one before or after a workout for a quick snack, and love that they come together in just 10 minutes.
They’ll stay fresh in the fridge for a couple of weeks and can even be frozen for a couple of months, making this the perfect meal prep recipe.
How to make homemade granola bars
These almond butter granola bars come together so easily. Here’s what you’ll need:
Rolled Oats- oats are a rich source of fiber, protein and iron. They’re loaded with important vitamins and minerals, like phosphorous, magnesium, zinc and folate
Dried apricots- they add a nice tart & sweet flavor
Chopped nuts– I added almonds and walnuts to these bars, but you can use your favorite combination of nuts
Creamy almond butter- I always opt for one with no added sugar, and made with roasted almonds
Chia Seeds- the chia seeds provide omega-3 fats, and help bind these bars together
Pure Maple Syrup– for some sweetness
Coconut Oil- refined coconut oil is my go-to for baking. It has almost no smell or taste, compared to virgin coconut oil which has a rich coconut flavor. Either one would work well, but your bars may taste more like coconut if you use a virgin oil
Dark Chocolate Chips– I love to opt for 70% cocoa content when choosing chocolate chips or chunks
Cinnamon and salt- for an elevated flavor profile
Tips for best results
For best results, here are a few tips to keep in mind when making these bars:
- After melting the coconut oil and maple syrup, be sure to whisk it well with the almond butter until the mixture is smooth. If your almond butter is on the drier side, I suggest blending it first.
- Using a 9 x 9 pan is ideal for the best size and texture. A larger pan may result in thin, brittle bars.
- Line your baking pan with parchment paper for easy removal from the pan
- Use a large, sharp knife to cut through the bars
This recipe is so easy to make and packed with flavor. I can’t wait for you guys to try it!
Other snack recipes you’ll love:
Grain-free Granola
Dark Chocolate Date & Nut Bars
Almond Butter Oatmeal Bars
Almond Butter Apricot Granola Bars
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1/2 cup walnuts, chopped
- 1/2 cup almonds, chopped
- 1/4 cup chia seeds
- 1/4 cup dark chocolate chips
- 10 dried apricots, chopped into pieces
- 1/2 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup maple syrup
- 1/2 cup creamy almond butter
- 1/4 cup coconut oil, use refined for a neutral flavor
- 1 tsp vanilla extract
Dark chocolate drizzle (optional)
- 1/3 cup chocolate chips
- 1 tsp coconut oil
Directions
- In a large bowl, combine the dry ingredients together- the nuts, seeds, oats, chocolate chips, dry fruit, cinnamon and salt
- In a microwave safe bowl, melt the coconut oil and maple syrup together. Once melted whisk in the almond butter and vanilla extract until smooth using a whisk or immersion blender. If your almond butter is not smooth, I suggest blending it first before mixing it in.
- Pour the wet ingredients into the dry and combine with a rubber spatula until everything is evenly coated.
- Line a 9 x 9 pan with parchment paper and flatten the mix into the pan.
- Refrigerate for at least 2 hours before slicing. Slice into 12 larger bars or 24 smaller squares.
- Melt the chocolate chips and coconut oil until smooth then drizzle over each bar.
- Keep refrigerated for up to 2-3 weeks, or freeze for up to 2 months
Loved this recipe, so yummy and easy to make!