Cranberry Apricot Granola Bars Delicious
Fuel your day with these irresistibly chewy and wholesome Cranberry Apricot Granola Bars! Packed with nutrient-rich rolled oats, sweet dried cranberries and apricots, crunchy almonds, and a hint of fragrant cinnamon, these granola bars strike the perfect balance of flavor and texture. Sweetened naturally with honey and bound together with creamy almond butter and coconut oil, they’re a healthier, homemade alternative to store-bought snacks. Baked to golden perfection in just 10 minutes, these bars are quick to prepare and perfect for breakfast on the go, afternoon pick-me-ups, or post-workout fuel. Each bite bursts with tropical hints from shredded coconut and vanilla, making them as delightful as they are nutritious. Store them for up to two weeks and enjoy a deliciously convenient treat whenever you need it!
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 0.5 cup Chopped dried cranberries
- 0.5 cup Chopped dried apricots
- 0.5 cup Raw almonds, roughly chopped
- 0.25 cup Unsweetened shredded coconut
- 0.33 cup Honey
- 0.25 cup Natural almond butter
- 2 tablespoons Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, combine the rolled oats, chopped dried cranberries, chopped dried apricots, chopped almonds, and shredded coconut. Mix well to distribute the ingredients evenly.
In a small saucepan over low heat, combine the honey, almond butter, and coconut oil. Stir occasionally until the mixture is smooth and melted together. Remove from heat and stir in the vanilla extract, cinnamon, and salt.
Pour the wet ingredients over the dry ingredients in the large mixing bowl. Use a spatula to mix everything thoroughly, ensuring all the dry ingredients are coated.
Transfer the mixture into the prepared baking pan. Use the back of the spatula or your hands (lightly greased) to press the mixture firmly and evenly into the pan.
Bake in the preheated oven for 10 minutes, or just until the edges start to turn golden brown. Remove from the oven and let the granola cool completely in the pan, about 1-2 hours.
Once cooled, use the parchment overhang to lift the granola block out of the pan. Place it on a cutting board and use a sharp knife to cut into 10 bars or your desired size.
Store the granola bars in an airtight container at room temperature for up to one week, or refrigerate for up to two weeks.
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 334.4 g | 122% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 186.0 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2560 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
