These soft granola bars make a perfect snack and an ideal after-school treat. Fruity, chewy, and full of apricot flavor, they’re sure to become a family favorite.
- Recipe Using Dried Apricots
- Are These Bars Gluten Free?
- Shaping the Granola Bars
- Storing Homemade Granola Bars
- Recipe
Recipe Using Dried Apricots
I developed this recipe to use up a batch of an apricot-pecan mixture I had on hand. Dried apricots lend a vibrant, fruit-forward sweetness and a pleasant chew that pairs well with walnuts, oats and rice cereal. If you made a no-bake apricot cheesecake or another recipe that left you with a small amount of chopped apricots and nuts, about ½ cup of that mixture is all you need to make these bars.
The apricot mixture is quick to make: pulse dried apricots and walnuts with a touch of granulated sugar until crumbly. The sugar helps prevent the pieces from clumping together and makes the mixture easier to combine with the other dry ingredients.
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Browse the 24Bite recipe collection to find more ideas and variations. |
These bars turned out so well that I gave them a standalone recipe. They’re no-bake, quick to prepare and travel well, making them convenient for lunchboxes and snacks.
Are These Bars Gluten Free?
The basic ingredients are straightforward:
- Rice cereal
- Quick-cooking oats
- Granulated sugar
- Brown sugar
- Honey
- Butter
- Vanilla extract
This recipe is not vegan because it uses both honey and butter. It can, however, be made gluten free if you choose certified gluten-free oats and rice cereal. Always check ingredient labels if you need to avoid gluten.
How to Make the Apricot Walnut Mixture
Place dried apricots, walnuts and a tablespoon of granulated sugar in a food processor or chopper. Pulse until the pieces are crumbly but not a paste. If you have only a small quantity to process, a compact chopper will work well; a full-size food processor works too, but a small unit can be more convenient for small batches.
The apricot-walnut mix should yield about ½ cup. Transfer it to a large mixing bowl and set aside while you prepare the other ingredients.
Shaping the Granola Bars
After combining the apricot mixture with the cereal and oats and coating it with the hot honey-butter-brown sugar syrup, press the mixture firmly into an 8″ x 8″ baking dish sprayed with cooking spray. Use the bottom of a glass or a measuring cup to press down the entire surface. You should press for about four minutes total to ensure the bars hold together—apply steady, even pressure across the whole pan.
If the cup sticks while pressing, place a sheet of parchment paper over the mixture and press through the paper. Once evenly packed, cover and chill in the refrigerator for two hours before removing and cutting into bars.
How to Store
Store the bars in an airtight container or resealable bag in the refrigerator. They keep well for 4 to 5 days, though they’re often eaten long before then. If chilled bars feel too firm, let them sit at room temperature for 5 minutes before serving to soften slightly.
For longer storage, wrap the bars individually in parchment or wax paper to prevent sticking, then place them in the freezer for up to 2–3 months.
Recipe
Equipment
- Food processor or chopper
- Large mixing bowl (acrylic preferred if pouring very hot liquid)
- Small saucepan
- 8″ x 8″ baking dish
Ingredients
- 1 ½ ounces dried apricots (about 7–12, depending on size)
- ¼ cup walnuts
- 1 tablespoon granulated sugar
- 1 ½ cup rice cereal
- 1 cup quick-cooking oats
- ¼ cup butter (one-half stick), salted or unsalted
- ¼ cup honey
- ⅓ cup packed brown sugar
- ½ teaspoon vanilla extract
- Cooking spray
Instructions
- Process the apricots, walnuts and granulated sugar in a food processor or chopper until crumbly. Transfer this apricot mixture to a large mixing bowl.
- Add the rice cereal and oats to the same bowl and stir to combine. Set aside.
- In a small saucepan, combine the butter, honey and brown sugar. Over medium-high heat, stir frequently until the mixture reaches a boil. Reduce to a high simmer and cook, stirring constantly, for about 3 to 3½ minutes until slightly thickened. Watch carefully to prevent boiling over.
- Pour the hot syrup over the apricot-cereal mixture and stir thoroughly to coat everything evenly. Stir in the vanilla extract.
- Spray an 8″ x 8″ baking dish with cooking spray. Pour the mixture into the dish and distribute evenly. Using the bottom of a measuring cup or a flat glass, press the mixture firmly into the dish for a total of about four minutes to ensure the bars hold together.
- Cover and refrigerate for 2 hours to set.
- After chilling, remove the block from the dish and cut into 12 bars. Wrap individually if desired.
Notes
These bars are sticky; wrapping each bar in parchment or wax paper helps keep them from sticking together. Store in an airtight container in the refrigerator for 4–5 days, or freeze for 2–3 months. If refrigerated bars feel too firm, let them sit at room temperature for about 5 minutes before serving.
Nutrition Facts
Serving: 1 bar (makes 12 bars) — Calories: 145
- Calories from Fat: 54
- Fat: 6 g (9% DV)
- Saturated Fat: 3 g (19% DV)
- Sodium: 60 mg (3% DV)
- Carbohydrates: 23 g (8% DV)
- Fiber: 1 g (4% DV)
- Sugar: 15 g (17% DV)
- Protein: 2 g (4% DV)
* Percent Daily Values are based on a 2000 calorie diet.
Percent Daily Values are estimates. Nutrition calculations can vary depending on ingredient brands and package sizes. If you have specific dietary needs, verify amounts using your product labels.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
