No-Bake Apricot and Oat Nuggets

No-Bake Apricot and Oat Nuggets
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
2 dozen


  • 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


  1. 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.

  2. 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.

  3. 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.

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