Granola Bars With Apricots, Oats, and Almonds

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Just looking at these bars has our stomachs growling.

Granola Bars with Apricots, Oats and Almonds
Photo: Philip Friedman; Styling: Colleen Riley
Hands On Time:
20 mins
Chill Time:
3 hrs
Total Time:
3 hrs 20 mins
Yield:
12 serves

Sure, you could grab a box of snack bars at the supermarket, but have you ever looked at their ingredients list? Many manufacturers add a host of unpronounceable ingredients to keep their bars shelf stable for years, not to mention piles of sugar that rival amounts found in candy bars. Instead, make your own healthy granola bars. We recommend mixing these up on Sunday so you can grab them from the fridge throughout the week—morning, noon, or night.

For this treat, simply combine roasted oats, almonds, and pepitas with chopped apricots and salt, stir in a warmed mixture of almond butter and maple syrup, and then smooth out and chill for up to 3 days. Don’t skip the step of toasting the oats, almonds, and pepitas. It takes off the raw edge and adds an extra layer of nutty flavor. Feel free to replace the almond butter with a different seed or nut butter (like peanut or sunflower butter).

RELATED: 30 Tasty, Healthy Snacks to Help You Bid Farewell to Hanger for Good

Ingredients

  • Unsalted butter, for the pan

  • ½ cup old-fashioned rolled oats

  • ½ cup raw almonds, roughly chopped

  • 1 cup raw pepitas (pumpkin seeds)

  • 1 cup dried apricots

  • ¼ teaspoon fine salt

  • ¼ cup almond butter

  • ¼ cup pure maple syrup

Directions

  1. Heat oven to 350ºF. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides, and then butter the parchment.

  2. Spread the oats, almonds, and pepitas on a rimmed baking sheet. Toast, tossing once, until lightly browned, 10 to 12 minutes.

  3. Process apricots in a food processor until finely chopped, 2 to 3 minutes. In a medium bowl, combine them with the toasted oat mixture and salt.

  4. Combine almond butter and maple syrup in a small pot and cook over medium heat until bubbling, 2 to 3 minutes. Pour over the toasted oat mixture and then stir to combine.

  5. Transfer the mixture to the prepared pan and smooth the surface with an offset spatula or knife. Chill until set, at least 3 hours.

  6. Cut into 12, 4 by 2-inch pieces. Store, covered, in the refrigerator up to 3 days.

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