Easy No-Bake Granola Bar Recipe
Looking for a wholesome, refined-sugar-free snack that’s full of flavour? These apricot coconut granola bars are easy to make, naturally sweet, and packed with nutritious ingredients.
Nutty, chewy and perfectly portable, they work well for breakfast on the go, a post-workout boost, or an afternoon pick-me-up. These homemade bars are vegan, gluten-free and soy-free — a healthier alternative to many store-bought energy bars.
Ingredients
- Dry roasted cashews, chopped
- Certified gluten-free rolled oats
- Shredded coconut
- Chopped dried apricots
- Chopped dried strawberries or raspberries (optional)
- Fine coconut flour
- Lemon juice
- Coconut oil
- Maple or agave syrup
Oats and a gluten-free diet
Oats are naturally gluten-free, but some people with coeliac disease or gluten sensitivity can react to avenin, a protein in oats. If you have celiac disease or a strong gluten sensitivity, choose oats that are certified gluten-free to avoid cross-contamination. If you notice new symptoms after introducing oats, speak with your doctor or dietitian.
How to make it
Soak the apricots: Place dried apricots in a bowl, cover with water and soak at room temperature for 2–3 hours. Drain well before blending.
Step 1
Line a square cake pan (about 22 x 22 cm / 9 inch) with baking paper.
Step 2
Combine the dry ingredients — chopped roasted cashews, gluten-free oats, shredded coconut, chopped dried apricots, any optional dried berries, and fine coconut flour — in a large bowl.
Step 3
Place the drained, soaked apricots into a blender. Add coconut oil, lemon juice and maple or agave syrup and blend briefly until you have a thick, sticky paste.
Step 4
Mix the apricot paste into the dry ingredients until everything is evenly combined. A spoon or hand mixer on low speed works well to incorporate the paste.
Step 5
Press the mixture firmly into the prepared pan, smoothing the surface so the bars hold together. Refrigerate for a couple of hours to set.
Step 6
Remove the set mixture from the pan, peel off the baking paper, and cut into bars or squares. Store in the fridge for best texture.
Tips and How-tos
How to roast cashews
Roasting cashews brings out their flavour and adds crunch. Spread cashews in a single layer on a baking sheet. Roast in a preheated oven at 180 °C (350 °F) for 8–10 minutes, stirring or shaking the tray every few minutes so they brown evenly. When golden and fragrant, remove and cool on a plate.
Why you’ll love these bars
- Vegan
- Gluten-free (use certified oats)
- Soy-free
- High in fiber
- Nutritious and flavourful
- Packed with whole-food ingredients
- Quick and simple to prepare — no baking required
If you enjoyed this recipe, here are a few more favourites:
- Hazelnut granola breakfast bars
- Roasted almond coconut bliss balls
- Almond cashew energy balls
- Chickpea, peanut and chocolate truffles
Thank you for trying this recipe! If you make these bars, please leave a comment in the recipe comments section and, if you share on social media, tag the account mentioned in the recipe so we can see your remakes.
Apricot Coconut Granola Bars
Nensi Beram
40 mins
Gluten-free, Vegan
9
308 kcal
Equipment
- Square cake pan
- High-speed blender (or food processor)
- Electric hand mixer (optional)
- Silicone spatula
- Mixing bowl
Ingredients
- 100 g chopped roasted cashews
- 100 g certified 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 in water for 2–3 hours and drained
- 40 ml lemon juice
- 60 ml coconut oil
- 40 ml maple or agave syrup
Instructions
- Line a 22 x 22 cm (approx. 9 inch) square pan with baking paper.
- Combine the dry ingredients in a large bowl.
- Drain the soaked apricots and place them in a blender with coconut oil, lemon juice and maple or agave syrup. Blend until you have a thick paste.
- Mix the apricot paste into the dry ingredients until well combined. A hand mixer on low can help if needed.
- Press the mixture firmly into the prepared pan and refrigerate for a couple of hours to set.
- Remove from the pan and cut into bars or squares. Keep refrigerated for best texture.
Please leave a comment on the recipe and let us know how it turned out — feedback is much appreciated.
Nutrition facts
* Nutritional information is an estimate and should be used as a guide.
apricot coconut granola, apricot energy bites