Apricot Granola Bars
Yield: 14 bars
Calories: 469kcal
If you like apricots, then this granola bar is made for you! You can choose to bake the bars for roasted flavor or keep them raw for a sweeter flavor.
Ingredients
- 1 cup honey
- ¼ cup dark brown sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup almonds, sliced
- 1 cup apricots, diced dried
- ¼ cup oat bran
- ½ cup coconut, shredded sweetened
- ¼ cup flaxseed, ground
- 1 ¼ cups rolled oats
- 1 ½ cups rice crisps, or brown rice crisps
- 1 tablespoon sesame seeds
- ¾ teaspoon ginger, ground
- ¾ teaspoon cinnamon
Special Equipment
Instructions
- Preheat oven to 350°F. Lightly spray an 8-inch by 11-inch sheet pan with cooking spray, set aside.
- In a saucepan bring honey, dark brown sugar, and salt to a boil then reduce heat to low and stir until sugar dissolves. Add the vanilla and stir to combine.
- Add mixture to a stand mixer fitted with a paddle attachment.
- In a medium-sized bowl, combine almonds, apricots, oat bran, coconut, flaxseed, oats, crisps, sesame seeds, ginger, and cinnamon.
- Add mixture to the mixer, and combine over medium speed until the wet and dry ingredients have come together.
- Transfer granola mixture into the prepared pan and spread evenly, pressing with a spatula to flatten the surface to about 1-inch in thickness.
- Bake the tray for 18 to 20 minutes until the edges and tops are a very light golden brown.
- Cool to room temperature for about an hour. Refrigerate the bars for at least 2 hours for easier cutting.
- Cut the bars into 1.5-inch by 4-inch bars, or into desired shapes.
Notes
- Store the granola bars in an airtight container in the refrigerator for up to two weeks.
Nutrition
Calories: 469kcal | Carbohydrates: 74g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 264mg | Potassium: 148mg | Fiber: 8g | Sugar: 36g | Vitamin A: 350IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 4.1mg
Recipe Link