Coconut Almond and Apricot Granola Bars Recipe

Name: Coconut Almond and Apricot Granola Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Old Fashioned Oats; 1/2 cups Oat Flour; 1/2 cups Light Brown Sugar, Packed; 2 Tablespoons Ground Flaxseed Meal; 1/2 teaspoons Salt; 1/2 teaspoons Cinnamon; ⅛ teaspoons Ground Ginger; 1 cup Shredded Sweetened Coconut; 3/4 cups Dried Apricots, Chopped; 1/2 cups Slivered Almonds; 1/2 cups Honey; 1/2 cups Butter, Melted; 1/2 teaspoons Almond Extract

Servings: persons

1- 1/2 cup Old Fashioned Oats
1/2 cups Oat Flour
1/2 cups Light Brown Sugar, Packed
2 Tablespoons Ground Flaxseed Meal
1/2 teaspoons Salt
1/2 teaspoons Cinnamon
⅛ teaspoons Ground Ginger
1 cup Shredded Sweetened Coconut
3/4 cups Dried Apricots, Chopped
1/2 cups Slivered Almonds
1/2 cups Honey
1/2 cups Butter, Melted
1/2 teaspoons Almond Extract

1
Preheat oven to 350 degrees F. Line 8 square baking dish with foil, letting some hang over the edge, and spray with cooking spray.
2
Set aside.
3
In large bowl, combine oats, oat flour, brown sugar, flaxseed, salt, cinnamon, ginger, coconut, apricots, and almonds.
4
Stir well.
5
In a separate small bowl, whisk together honey, butter, and almond extract.
6
Pour over flour mixture and stir with a spatula.
7
Keep mixing until all dry ingredients are moistened.
8
Pour into prepared baking dish and, with clean and sightly oiled fingers, press into the dish until tight and firmly packed.
9
Bake 35 minutes in preheated oven.
10
It will still be soft after its baked but will harden as it cools.
11
Cool for 30 minutes straight from oven, then place in refrigerator for about 1 hour before slicing.
12
This helps keep them from crumbling.
13
Wrap individually or store in an airtight container.
14
Enjoy!
15
(Adapted from Joy the Bakers cookbook.)

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1- 1/2 cup Old Fashioned Oats, 1/2 cups Oat Flour, 1/2 cups Light Brown Sugar, Packed, 2 Tablespoons Ground Flaxseed Meal, and more.

Yes, Coconut Almond and Apricot Granola Bars falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Almond and Apricot Granola Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions