An all natural, gluten free apricot cashew granola bar filled with chia seeds, flax seeds, and oats for a fiber filled breakfast that will leave you feeling full till lunch time.
Happy Monday! Does anyone else feel like the weeks just fly by? I swear it was just Christmas and here we are headed into Easter already. Which means it is SPRINGTIME! I love Spring and all the veggies and fruit that come with it. Apricots are one of my favorite fruits and they happen to be in abundance during the Spring. I make all kinds of things with apricots…apricot crisps, apricot frozen yogurt, apricot jam. Well, you get the picture.
Today I bring you the to the healthier side of my apricot obsession: Apricot Cashew Granola Bars. They are full of good for you ingredients, gluten free, and no bake. These little bars pack a powerful nutritional punch and will keep you energized till lunch time.
I love how quick and easy these bars are. I usually make up a batch on Sunday nights so that we can have them for easy breakfasts or quick snacks during the week.
Now lets talk about how simple they are. Cause simple is what I do best.
These bars start with good ol’ oats. I give mine a quick toast in the oven because I love that toasted flavor but the choice is completely up to you. Next up is chia and flax seeds. Both have a lot to offer. Chia seeds are packed with fiber and are low in carbohydrates. They are one of the best super foods you can incorporate into your diet. Flax seeds are a great source of fiber as well as omega-3 fatty acids. As a binder I used dates, cashew butter, and honey. If you don’t have cashew butter on hand feel free to substitute with any nut butter you have in your pantry (I have used both almond butter and peanut butter). If you are vegan you can use agave nectar in place of the honey.
I am pretty particular about my dried fruit. I usually buy it from the farmers market or Trader Joes. I only buy dried fruit that is unsulphured and unsweetened. Most dried fruit is treated with sulfer to keep it looking pretty but it is a completely unnecessary preservative so I just avoid it whenever I can. I always go with unsweetened because fruit is sweet enough.
The trick to getting these in a nice bar form is to press down real hard on the mixture with your hand or I use the back of a glass. Both work well. Refrigerate for a few hours before cutting to allow the bars to set up. It’s really that easy. You will never want to buy a box of granola bars from the store again.
- 1 Cup Pitted Dates (Any Variety)
- ¼ Cup Cashew Butter (Almond or Peanut Butter is fine as well)
- ½ Cup Honey
- 1 Tablespoon Vanilla Extract
- 1 ½ Cups Old Fashioned Oats
- ½ Cup Dried Apricots, chopped
- ½ Cups Cashews
- ¼ Cup Chia Seeds
- ¼ Cup Flaxseed
- Line an 8x8 baking dish with parchment paper. Allow the parchment paper to hang over the sides so that it will be easier to remove the granola bars. In a blender or food processor, puree the dates with a few tablespoons of water. The dates should become a thick paste. In a small saucepan combine the cashew butter, honey, date mixture and the vanilla extract. Heat on medium low heat for 3-5 minutes, stirring occasionally. In a large bowl combine the oats, apricots, cashews, chia seeds, and flaxseed. Pour the cashew butter mixture over the oat mixture and mix well with a wooden spoon. If the mixture is too dry add a little bit of honey. Transfer the oats to the prepared baking dish, pressing the mixture down well with your hand or the bottom of a glass. Place the dish in the refrigerator for 1-2 hours to allow the bars to set up. Remove from the fridge and cut into 12 bars. Store in a cool dry place for up to 5 days.
Other Popular Bars