Food Recipes No-Bake Apricot and Oat Nuggets 4.6 (10) Add your rating & review By Pam Lolley Pam Lolley Pam Lolley has more than 30 years of experience in the culinary industry. She was the owner and operator of a catering and baking company for eight years prior to joining Southern Living Magazine in their test kitchen in 2003. While at Southern Living, Pam developed nine of the iconic Big White Cakes for the Christmas issue along with several desserts, cakes, and pies that have been featured on Southern Living covers through the years. Real Simple's Editorial Guidelines Updated on August 10, 2017 Print Rate It Share Share Tweet Pin Email Stir up a batch of these fast fruit- and oat-studded granola bar alternatives, and you’ll have a stash of wholesome snacks—or grab-and-go breakfasts—ready at a moment’s notice. Chopped dried apricots are a sweet and mild choice, but try subbing in other dried fruit, like cherries or cranberries, if you’re partial to other flavors. Get the recipe:No-Bake Apricot and Oat Nuggets. Photo: Jen Causey Hands On Time: 15 mins Total Time: 1 hrs 45 mins Yield: 2 dozen Ingredients ½ cup chopped dried apricots ½ cup crunchy peanut butter ½ cup honey ¼ cup packed light brown sugar 2 cups rolled oats, toasted ½ cup sweetened flaked coconut, toasted ¼ teaspoon kosher salt Directions Place the chopped apricots in a small bowl with enough cool water to cover. Let stand 30 minutes, then drain and pat dry with paper towels. Stir together the peanut butter, honey, and brown sugar in a medium-size heavy-duty saucepan. Cook over medium heat, stirring constantly, just until mixture begins to bubble around the edges and sugar is completely melted, 2 to 3 minutes. Remove from heat. Add the oats, coconut, salt, and chopped apricots; stir well to fully incorporate. Cool 10 minutes. Dampen hands, and shape mixture into about 24 (1½-inch) balls. Place cookies on parchment paper-lined baking sheets and chill 1 hour. To store, refrigerate in an airtight container for up to 1 week. Rate it Print