Terri’s Gluten-free Vegan Apricot Almond Granola Bars
When I need a treat to take on the road, I almost always reach for this gluten-free, vegan granola recipe. My friend Terri Milligan’s Gluten-free Vegan Apricot Almond Granola bars are not only delicious and portable: they’re also very easy to make. These homemade granola bars have enough sugar in them to feel like a treat, but they also have enough protein to feel healthier than “indulgent.” They even give you a little pop of energy!
A gluten-free vegan granola bar that children love? Yes, it’s possible!
This is a vegetarian and gluten-free homemade granola bar recipe that seriously checks off all the boxes! Whether you want an easy breakfast for those slow, lazy mornings or a sweet midday snack, this recipe has got you covered. Chewy and wholesome, I used to slip them in my children’s lunch boxes before school. But trust me—they are good enough for the grown-ups too.
Bonus: you can customize these gluten-free vegan granola bars with different dried fruits.
If you love these and you want to try a different flavor profile, Terri suggests swapping out the apricots for some dried cherries or cranberries. Feel free to experiment with other dried fruits or to mix and match as your heart desires. I personally really love the cherry version, too. If you find another one that’s delicious, shoot me a message on Facebook or Instagram—I’d love to hear about it!
You can make an extra batch of granola bars for parties and entertaining, and store the rest (if there’s any left).
Homemade granola bars are also a great guilt-free dessert to bring with you to parties and get-togethers. People love them, so try to make extra if you can! If you’re not going to eat or serve them right away, you can store your homemade granola bars in an airtight container or zip-lock bag for up to a week. Just lay sheets of parchment paper between the layers to prevent them from sticking together. You can also individually wrap the bars and freeze them for up to 4 months. Win-win!
Gluten-free Vegan Apricot Almond Granola Bar Recipe
Ingredients
- ⅓ cup coconut oil
- ½ cup agave nectar
- ½ cup packed brown sugar
- 1 teaspoon salt
- 2 ¼ cups whole oats
- ¾ cup whole unsalted raw almonds
- ¾ cup diced or finely sliced dried apricots
- ¾ cup unsweetened shredded coconut
- ½ cup roasted unsalted shelled sunflower seeds
- 2 tablespoons chia or flax seeds
Instructions
- Preheat the oven to 325 degrees. Line a 13x9x2 inch pan with a sheet of parchment paper slightly larger than the pan. The parchment should extend about an inch over the long sides of the pan. This will make it easier to remove the baked bars. Spray the bottom and sides of the pan with nonstick cooking spray.
- Place the coconut oil, agave nectar, brown sugar, and salt in a saucepan. Simmer over medium heat until the oil is melted.
- In a mixing bowl, combine the oats, almonds, apricot, coconut, sunflower seeds, and chia or flax seeds. Add the coconut oil mixture. Stir to combine. Transfer the apricot mixture to the prepared pan, pressing out the mixture firmly to smooth out the top.
- Bake for 10 minutes. Rotate the pan and bake for an additional 15 minutes or until the sides are lightly browned. Remove from the oven and allow your granola bars to cool completely in the pan.
- Holding onto the paper overhang, lift up the baked mixture and transfer to a cutting board. Cut into 16 bars. Store at room temperature in an airtight container or freeze for up to four months.
