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Apricot granola bars (vegan friendly)

March 26, 2014

I’ve made my share of granola bars (as seen here and here) but I have yet to find a perfect yum in my tum recipe so I decided to come up with one on my own. Most of the granola bar recipes out there have dates as a binding base but I find them to be a little boring since they don’t have much flavor besides sweetness to them and they can get quite pricy to use especially if you need at least 20 to make a decent batch.


The other common binding agent that’s used in granola bars are nut butters but to be honest…I really really don’t like nut butters because they’re just too dry, thick and gritty for my taste. Can you see how I’m in a bit of a predicament when it comes to making granola bars now? So, here’s my solution. I decided to use pureed dried apricots as a binding base instead of the dates because they have more flavor to them and have a milder level of sweetness. Since it was a little experimental and I wasn’t sure how many apricots I needed, I decided to add in a little honey to help hold everything together for good measure.


Ingredients (makes 12):

3 tablespoons honey or agave
1/4 cup coconut oil or margarine melted
1/2 teaspoon vanilla
1/4 teaspoon salt
3/4 cup dried apricots soaked in water overnight and blended or mashed
2 1/2 cups oats
3/4 cup nuts coarsely chopped
1/2 cup dried cranberries
1/4 cup seeds of choice
1/4 cup mini chocolate chips

  1. In a small sauce pan, combine the coconut oil, honey/agave nectar, brown sugar, vanilla extract and salt. Stir until everything is liquified. Place the oats, nuts, dried cranberries/currants, and mashed apricots into a large bowl.


  1. Add the saucepan mixture into the large bowl and stir until combined. Pour the oat mixture onto a lined baking pan and press it firmly into the pan. Sprinkle the chocolate chips on top and press them into the pan.  Cover and let it firm up in the fridge for 2 – 5 hours.


  1. Turn the granola mixture onto a cutting board and cut into bars.
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