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Apricot Almond Granola Bars

Made with a few staple ingredients, these Apricot Almond Granola Bars are easy to bake, simple to store and a tasty addition to your diet!

As women, business professionals, moms and matriarchs, we’re so busy these days that eating healthy can pose a real challenge, especially when we’re constantly on the go. These healthy homemade granola bars are perfect for a quick breakfast, as a nutritious, portable snack or packed in school lunches and will be loved by kids and adults alike.

Be prepared to be blown away by these bars. We couldn’t believe how simple they were to make and how great they tasted. So much so, that we don’t know that we’ll ever buy a store-bought bar again. Bonus: We’d be willing to bet that bar to bar, they’re a lot cheaper than store bought too.

Why should I make my own granola bars, rather than buy the ones at the store?

The thing is, most store-bought granola bars that look healthy are loaded with high-fructose corn syrup and are lacking in nutrients. After taking a trip down the supermarket’s oat-filled aisle, a common theme we found was that A LOT of the big name companies (the ones that you and your kids would typically gravitate to) use sneaky words to trick us (the consumers) into thinking that their products are healthy – when they’re FAR from it. We realized not only did we have to pay attention to the ingredients listed when choosing a better bar, we also had to consider the surplus of sugars. We were so surprised by what we found that we wrote an entire article on the topic: Granola Bars: Real Food or Really Unhealthy? (Spoiler Alert).

You can avoid all that excess sugar and empty calories, and feel good about what you’re eating, with these delicious, homemade apricot bars.

On the run?

Wrap individual bars with parchment paper and tie them with string for easy portability

Can I swap certain ingredients?

The thing about granola bars is they’re easily customizable. So, if you don’t like a certain ingredient, swap it for another (e.g., apricots for raisins or almonds for more pumpkin seeds). Try to choose an ingredient with a similar consistency to the one you’re swapping… outside of that, the sky is the limit!

Can I freeze my granola bars?

Yes, absolutely you can freeze granola bars. When freezing them, we like to wrap each bar individually with waxed paper or parchment paper. (Scotch tape doesn’t stick to these papers, so use masking tape, rubber bands or yarn if you want to secure them.) You can also use aluminum foil for a quick and easy option. We then store them in large, labeled Ziploc bags so we know which type of granola bar we’re getting and their shelf life. These bars freeze well for 2 months.

Kid-friendly and great for school lunches

Apricot bars are great for school lunches. If frozen, pull a bar out in the morning, put it in your kiddo’s lunchbox and it will be thawed by the time they’re ready to eat!

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Apricot Almond Granola Bars

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These healthy, homemade Apricot Almond Granola Bars are perfect for a quick breakfast, as a nutritious, portable snack or packed in school lunches. Made with a few staple ingredients, they are easy to bake, simple to store and are loved by kids and adults alike.


  • 2 & 3/4 cups dates
  • 1 cup almonds (no added oil)
  • 1/4 cup sunflower seeds
  • 1/4 cup cashews
  • 1 & 1/2 cups oats
  • 1/4 cup pepitas (pumpkin seeds)
  • 1/4 cup uncooked quinoa
  • 1/4 cup ground flaxseed
  • 1/4 cup unsweetened shredded coconut (optional)
  • 1/2 cup dried apricots, chopped (no sugar added)


  1. If dates are not pitted, place them in a bowl and cover with water. Allow them to sit in the water for 2-8 hours. Remove dates from water and set water aside. Remove pits from dates. (We typically slice the date in half, similar to cutting an avocado, and remove the pit.)
  2. Preheat oven to 325 degrees. Grease a 9×9, non-stick baking dish with coconut oil (or oil of choice).
  3. Add dates to food processor. Pulse for 30-45 seconds. Add almonds to food processor and pulse until the almonds are chopped into crumbs. Scoop the mixture off the bottom and sides of the food processor to chop evenly. Add sunflower seeds and cashews to food processor and pulse until the nuts are chopped into small pieces and the mixture becomes a paste.
  4. Remove date and nut mixture from food processor and place in a large bowl. Individually add and mix remaining ingredients into the bowl. Mix ingredients thoroughly with your hands. If the mixture seems too runny, add more oats. If the mixture seems too dry, add leftover water that the dates soaked in.
  5. Spread and tightly pack the mixture into the dish. The key is tightly packing it, otherwise your bars will fall apart. Bake uncovered for 23 minutes. Allow dish to cool completely before cutting bars. Cut into individual portions. Wrap bars individually in parchment paper or lay parchment paper between layers of bars in airtight container.


Check for gluten-free ingredients if necessary.

Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.

  • Category: Recipes

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