Easy no-bake granola bar recipe
Looking for a wholesome, refined-sugar-free snack that’s full of flavor and easy to make? These apricot coconut granola bars are nutty, chewy, and naturally sweetened. They work perfectly for breakfast on the go, a post-workout bite, or a mid-afternoon energy boost.
Quick to prepare and completely no-bake, this recipe yields bars that are vegan, gluten-free (when using certified oats), and soy-free — a healthy alternative to many store-bought energy bars.
Meet the ingredients
- Dry roasted cashews (see How to roast cashews)
- Gluten-free rolled oats — use certified gluten-free oats if you need to avoid cross-contamination
- Shredded coconut
- Dried apricots (some soaked to make a paste)
- Dried strawberries or raspberries (optional)
- Fine coconut flour
- Lemon juice
- Coconut oil
- Maple syrup or agave syrup
Oats and a gluten-free diet
Most people with celiac disease or non-celiac gluten sensitivity can tolerate certified gluten-free oats. However, a small number of people react to avenin, a protein in oats similar to gluten. If you experience new symptoms after adding oats, consult your dietitian or doctor.
Cross-contamination is another concern. Oats are naturally gluten-free but often processed in facilities that also handle wheat, rye, or barley. If you must avoid gluten, always choose oats labeled “certified gluten-free” to reduce the risk of contamination.
How to make it
Soaking the apricots: Place the dried apricots in a bowl and cover with water. Let them soak at room temperature for 2–3 hours to soften.
Step 1
Line a square cake pan (about 22 x 22 cm / 9 inch) with baking paper and set aside.
Step 2
In a large bowl, combine the dry ingredients: chopped roasted cashews, rolled oats, shredded coconut, chopped dried strawberries or raspberries (if using), and fine coconut flour.
Step 3
Drain the soaked apricots thoroughly, then place them in a blender. Add the coconut oil, lemon juice, and maple or agave syrup. Blend briefly until you have a thick, smooth paste.
Step 4
Pour the apricot paste into the bowl with the dry ingredients. Mix thoroughly by hand or use a hand mixer until everything is well combined and uniformly moistened.
Step 5
Transfer the mixture to the prepared pan and press it down very firmly with the back of a spoon or a spatula to compact the bars. Refrigerate for at least a couple of hours, or until firm.
Step 6
Lift the set mixture from the pan using the baking paper, and cut into bars or squares. Store in an airtight container in the fridge for up to a week, or freeze for longer storage.
Tips and how-tos
How to roast cashews
Roasting cashews intensifies their flavor and adds crunch. Spread cashews in a single layer on a baking sheet and roast in a preheated oven at 180 °C (350 °F) for 8–10 minutes. Stir or shake the tray a couple of times so they brown evenly. When they’re golden and fragrant, remove them from the oven immediately and transfer to a plate so they don’t continue cooking on the hot tray.
Why you’ll love these bars
- Vegan
- Gluten-free when made with certified oats
- Soy-free
- High in fiber
- Made with wholesome, recognizable ingredients
- Quick and easy — no baking required
If you enjoy this recipe, try these other homemade snacks and energy bites:
- Hazelnut granola breakfast bars
- Roasted almond coconut bliss balls
- Almond cashew energy balls
- Chickpea peanut chocolate truffles
Thank you for stopping by! If you try this recipe, please leave a comment below to share your experience. We love seeing your versions — tag your photos if you post them so we can celebrate your remake.
Apricot Coconut Granola Bars
Author: Nensi Beram
Apricot coconut granola bars are a wholesome, naturally sweet snack — a great homemade alternative to sugary store-bought energy bars.
Prep Time: 40 mins
Cuisine: Gluten-free, Vegan
Servings: 9
Calories per serving: 308 kcal
Equipment
- Square cake pan (approx. 22 x 22 cm / 9 inch)
- Blender or food processor
- Mixing bowl
- Spatula or spoon
- Hand mixer (optional)
Ingredients
- 100 g chopped roasted cashews
- 100 g gluten-free rolled oats
- 60 g shredded coconut
- 60 g chopped dried apricots
- 10 g chopped dried strawberries or raspberries (optional)
- 30 g fine coconut flour
- 200 g dried apricots, soaked for 2–3 hours and drained
- 40 ml lemon juice
- 60 ml coconut oil
- 40 ml maple or agave syrup
Instructions
- Line the square cake pan with baking paper and set aside.
- Combine the dry ingredients in a large bowl: chopped roasted cashews, oats, shredded coconut, chopped dried apricots, optional dried berries, and coconut flour.
- Drain the soaked apricots. Place them in a blender with the coconut oil, lemon juice, and maple or agave syrup. Blend to a thick, smooth paste.
- Mix the apricot paste into the dry ingredients until evenly combined. Use a hand mixer briefly if needed to help bind the mixture.
- Press the mixture firmly into the prepared pan, compacting it so the bars hold together.
- Refrigerate for a couple of hours until firm. Remove from the pan and cut into bars or squares.
Nutrition facts
Approximate per-serving values (estimate): 308 kcal; Fat 17 g; Carbohydrates 37 g; Fiber 6 g; Sugar 21 g; Protein 5 g. Use these as a guideline only.
Did you make this recipe? Please leave a comment below to let us know how it turned out. Your feedback is appreciated.
Keywords: apricot coconut granola, apricot energy bites