These brightly flavored apricot almond granola bars are an iron rich snack. Meal prep these apricot bars for tasty snacks through the week.
recipe originally published April 7, 2011
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Iron rich snack
These apricot almond bars have bright flavor and chewy texture. A perfect afternoon snack or pre workout bite, these take less than 10 minutes to make and just about 3 hours in the fridge to set.
In my ongoing pursuit to increase my iron, I make these apricot almond bars at least twice a month. Dried apricots, almonds, and walnuts are all good sources of iron, so I basically created an iron rich snack with all of my favorites on the list of foods high in iron. Chia and flax also have decent amounts of iron, and bring additional nutritional benefits like protein and fiber.
Whether you also need additional iron in your diet or are just looking for a quick and easy snack option, this apricot almond bar is one you'll want to add to. regular rotation.
Tips for making granola bars
- Toast the oats and nuts in the oven before mixing these bars for deeper flavors.
- Nut butter is a tasty binder for holding granola bars together while also adding protein. Heat it with brown rice syrup before pouring over dry ingredients.
- The best vegan sweetener to help granola bars stick together is brown rice syrup.
- Slicing larger dried fruit like apricots with culinary scissors is an easier alternative to chopping sticky dried apricots or processing them through a food processor.
- Press the bar mixture firmly into an even layer. Use a flat bottomed glass, a spatula, or your wet hands to press down, ensuring the bars will stick together.
- Allow the bars to refrigerate at least 3 hours to set properly. I often quickly make these in the evening and just refrigerate them overnight. I also store them in the fridge.
- For an extra delicious layer of flavor, drizzle the tops of these bars with melted chocolate, or dip the bottoms into melted chocolate. Transfer to parchment while the chocolate sets.
How long do homemade granola bars last?
My rule for maximum flavor and freshness is to enjoy apricot bars within three days.
Store in a glass container with a tightly fitting lid in the refrigerator.
Did you make these iron rich snack bars?
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Apricot Bars
These brightly flavored apricot almond bars are a tasty iron rich snack. Meal prep these apricot bars for tasty snacks through the week.
Ingredients
- 1 ½ cups gluten free rolled oats
- 1 cup dried apricots
- ½ cup almonds
- ½ cup walnuts
- 2 tablespoons chia seeds
- 2 tablespoons flax seed
- ¼ teaspoon sea salt
- ½ cup creamy almond butter
- ½ cup + 2 tablespoons brown rice syrup
Instructions
- Line an 8x8 baking dish with parchment. Set aside.
- Add the oats to a large mixing bowl.
- Using culinary scissors or a sharp knife, slice dried apricots into small pieces.
- Chop almonds and walnuts into similar size pieces, or add to a food processor and pulse a few times to chop.
- Add the chopped apricots, almonds, and walnuts to the mixing bowl with the oats. Add the chia, flax and salt. Stir to combine.
- Combine the almond butter and maple syrup in a saucepan over medium heat, stirring as the peanut butter melts and the mixture bubbles.
- Remove almond butter mixture from heat and pour over the oats mixture in the mixing bowl. Stir to coat completely.
- Transfer the apricot bar mixture to the parchment lined baking dish and press firmly into an even layer.
- Refrigerate the bars to set, at least 3 hours.
- Once bars have set, lift out of the baking dish with the parchment.
- Slice the square in half, then slice each half into 6 bars just over 1 inch wide and 4 inches long.
Notes
Best sweetener for binding granola bars
Many granola bars use honey as a binder. To keep granola bars vegan, brown rice syrup is the best substitute as far as sweetness and stickiness / binding agent.
Tips for making granola bars
- Toast the oats and nuts in the oven before mixing these bars for deeper flavors.
- Nut butter is a tasty binder for holding granola bars together while also adding protein. Heat it with brown rice syrup before pouring over dry ingredients.
- Slicing larger dried fruit like apricots with culinary scissors is an easier alternative to chopping sticky dried apricots or processing them through a food processor.
- Press the bar mixture firmly into an even layer. Use a flat bottomed glass, a spatula, or your wet hands to press down, ensuring the bars will stick together.
- Allow the bars to refrigerate at least 3 hours to set properly. I often quickly make these in the evening and just refrigerate them overnight. I also store them in the fridge.
- For an extra delicious layer of flavor, drizzle the tops of these bars with melted chocolate, or dip the bottoms into melted chocolate. Transfer to parchment while the chocolate sets.
Iron rich snack
In my ongoing pursuit to increase my iron, I make these apricot almond bars at least twice a month.
Dried apricots, almonds, and walnuts are all good sources of iron, so I basically created an iron rich snack with all of my favorites on the list of foods high in iron.
Chia and flax also have decent amounts of iron, and bring additional nutritional benefits like protein and fiber.
How long do homemade granola bars last?
My rule for maximum flavor and freshness is to enjoy apricot bars within three days.
Store in a glass container with a tightly fitting lid in the refrigerator.
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Nutrition Information:
Yield:
12Serving Size:
1 barAmount Per Serving: Calories: 189Total Fat: 9gSodium: 80mgCarbohydrates: 24gFiber: 8gSugar: 9gProtein: 9g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
evy says
I am a skirts girl and wear skirts 99.9 percent of the time-love them. Walking, running, mowing the lawn, hiking, gardening, whatever... pretty, fun, comfortable, feminine....why not 🙂 Title Nine has super cute dresses/skirts/etc. !
Can't wait to make this recipe!
Kristina Sloggett says
when I used to mow the lawn I wore skirts too 😉 I LOVE Title Nine! Athleta too! hope you enjoy these bars, still one of my favorite recipes!
Grandma Wrinkles says
these are so delish, I made a double batch. you are right, summery!
DMW
Heidi says
I love this recipe! But do you have a suggestion for a substitute to the tempeh? I'm allergic to soy!
spabettie says
hello Heidi,
not sure about a sub for the tempeh, I have not tried this recipe with anything else. you could simply leave it out, it is a small amount and the fruit layer could work without it - might be a bit different in consistency but probably not a lot.
iDarla says
we made these today, brilliant thanks!
Averie @ Averie Cooks says
BTW, I am assuming the tempeh is just "raw" out of the package...meaning it's been cooked/processed, but you did nothing special to it. Interesting...I would have thought the top layer to be much more crumbly than gooey given the ingredients but am pleasantly surprised at the gooeyness 🙂
spabettie says
yep - the tempeh is raw out of the package. I only used 1/3 a package, so the apricots in the f. processor really makes it gooey - its an awesome result!
Hollie says
I want to make these today, is there a sub for the tempeh? these look delicious and I hope you see this message very soon so I can make them, thanks!!!
francis says
these sound perfect! a great way to hold on to the sunny summer tastes as you said!! 🙂
Andi Wilson says
hi Kris!! I made these today (thank you for your thoughtful guidance earlier!) and we are IMPRESSED!! these really are incredibly delicious, "bright" is a great description like you said.
I am so happy I found your site and you, I feel I have a new online friend!!
-Andi
spabettie says
you are so very welcome, Andi! 😀 I appreciate our emails, they have been fun!