These Soft Granola Bars are perfect for snacking and are great for an after school treat. So delicious they’ll become your new fruity favorite.
- Recipe Using Dried Apricots
- Are These Bars Gluten Free?
- Shaping the Granola Bars
- Storing Homemade Granola Bars
- Recipe
Recipe Using Dried Apricots
I’ve used Dried Apricots to flavor these granola bars because we purchased a lot of them earlier in the year to test this No Bake Apricot Cheesecake.
I developed this recipe because I was looking for ways to use up the apricot-pecan mixture. It can be made with ½ cup of the apricot mixture leftover from the cheesecake.
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It turns out these soft granola bars tasted so wonderful that I decided they needed a recipe of their own.
Are These Bars Gluten Free?
The remaining ingredients are fairly simple:
- Rice Crisp Cereal
- Quick Cooking Oats
- Sugar
- Brown Sugar
- Honey
- Butter
- Vanilla Extract
This recipe isn’t vegan since it has honey and butter. But, check your ingredients because it can be easily made as gluten free. Always nice to find a quick, no-bake gluten free snack.
How to Make the Apricot Walnut Mixture
I’ve used a food processor to chop the apricots and walnuts. There’s a little bit of sugar added to help keeping it from forming a big clump.
I honestly didn’t know whether our food processor would chop such a small amount. I was pleasantly surprised. But, I think a smaller food chopper would have been better.
It yields only a ½ cup of apricots and walnuts. It seems a shame to bring out such a large appliance, no matter how much I love this Ninja blender combination.
Have a look at this Ninja Professional Plus Kitchen System at Amazon. It’s the one we use and includes the blender, a food processor bowl and two to-go cups.
Shaping the Granola Bars
Using a flat surface, like the bottom of a glass or measuring cup, press the granola bar mixture into the baking dish.
You’ll be pressing the mixture for at least 4 minutes. Time yourself. If you don’t get this pressed enough, they will not stay together.
If you find that the measuring cup sticks too much, try placing some parchment paper on top of the granola and press the cup onto the paper.
Once pressed, refrigerate for 2 hours before cutting.
How to Store
Store in an airtight container or bag in the refrigerator. They will keep for about 4-5 days, if they actually last that long. These are usually gone well before that around here.
If they’re too cold right out of the refrigerator, let them sit on a counter for about 5 minutes before eating.
Store in the freezer for 2-3 months.
Recipe
Soft Granola Bars: Apricot and Walnut
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- Food Processor or Chopper
- Large Mixing Bowl acrylic preferred since you'll be pouring very hot liquid into it
- Small Saucepan
- 8" x 8" baking dish
Ingredients
- 1 ½ ounces Dried Apricots, about 7-12, depending on the size of the apricots
- 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 Brown Sugar, packed
- ½ teaspoon Vanilla Extract
- Cooking Spray, like Pam
Instructions
- Process apricots, walnuts and sugar in a food processor or chopper until crumbly. Place apricot mixture in large mixing bowl.
- In same mixing bowl, place rice cereal and oats. Stir until combined. Set aside.
- In small saucepan, place butter, honey and brown sugar. On medium high heat, stirring frequently, heat to boiling. Reduce heat to a high simmer and allow to cook, stirring the entire time, for about 3 – 3 ½ minutes, until thickened slightly. Don't walk away from it. It could boil over. There will be steady boiling throughout.
- Pour into the mixing bowl with the apricot mixture. Stir to coat completely.
- Spray the baking dish with cooking spray.
- Pour apricot mixture into baking dish and evenly distribute. Using a flat surface, like a measuring cup, gently press the entire mixture into the baking dish for a total of 4 minutes. You really need to do this for at least 4 minutes otherwise it won't stick together.
- Cover and place in refrigerator for 2 hours.
- Once completely chilled, carefully remove from baking dish. Cut into 12 pieces.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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