Chewy Apricot Oat Bars

Chewy Apricot Oat Bars

These apricot oat bars are the perfect balance of chewy, hearty, and naturally sweet. They make a satisfying snack for busy days, lunchboxes, or a wholesome treat with your afternoon cuppa. With a rustic texture and bursts of fruity goodness, they’re a nourishing option you’ll want to keep on hand all week.

Ingredients 

• Dry Ingredients
  • 2 cups rolled oats
  • 1/2 cup flour (or almond/ oat flour for a gluten-free option)
  • 1/2 cup chopped dried apricots or fruit of your choice
  • 1/3 cup dark chocolate chips
  • 1/3 cup of chopped nuts of your choice
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
• Wet Ingredients
  • 1/2 cup natural nut butter (peanut, almond, or cashew work well)
  • 1/4 honey or maple syrup
  • 1/4 cup milk (dairy or your preferred plant-based alternative)
  • 1 tsp vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy removal later.
2. In a large bowl, combine the rolled oats, flour, chopped dried apricots, dark chocolate chips, chopped nuts, salt, and cinnamon.
3. In a small saucepan over low heat, gently warm the nut butter and honey (or maple syrup) until smooth. Once combined, remove from the heat and whisk in the milk and vanilla extract until fully integrated.
4. Pour the warm wet mixture over the dry ingredients. Stir well until all ingredients are evenly moistened. The mixture should be thick and sticky; if it seems too dry, you can add an extra tablespoon of milk.
5. Transfer the mixture into your prepared baking pan. Press it firmly into an even layer using the back of a spatula or your hands to ensure the bars hold together once baked.
6. Bake in the preheated oven for 20–25 minutes, until the edges start to turn a light golden brown.
7. Remove the pan from the oven and allow the baked mixture to cool completely in the pan. For best results, let it cool for at least 30 minutes to firm up, then lift it out using the parchment paper.
8. Slice into bars of your preferred size.

Notes: 

• This recipe is super flexible, you can easily swap out dried apricots, chocolate chips and nuts for other alternatives like dates, dried apples, cranberries, sunflower seeds, pumpkin seeds or coconut flakes.
• Store the bars in an airtight container. They can be kept at room temperature for a couple of days, refrigerated for up to a week, or frozen for longer storage—ideal for meal prepping!
• A natural nut butter works well in this recipe, make sure its the runny kind for easier mixing.
• If you need a nut-free alternative, try coconut oil or tahini to bind the mixture.
• Use a gluten free-flour blend and certified gluten-free oats to make these bars fully gluten-free.
• Want to skip the oven? Roll the mixture into balls instead of pressing into a pan, then chill until firm—perfect for a quick, bite-sized snack