These vegan, gluten-free no-bake apricot muesli granola bars combine rolled oats, dried apricots and dark chocolate into a wholesome snack or healthy dessert. They’re simple to make, portable for hikes or road trips, and easy to customize with different nuts, seeds and dried fruit.
Why You’ll Love Apricot Muesli Bars
These no-bake apricot muesli granola bars are naturally sweetened with dates and maple syrup, bound with almond butter, and studded with dark chocolate and dried apricots for chewy, satisfying texture. Because they require no baking, they’re quick to prepare and ideal for busy days, packed lunches or on-the-go snacks.
You can easily adapt the recipe to suit dietary needs or flavor preferences: swap almonds for walnuts, cashews or seeds; replace almond butter with sunflower or tahini if you need a nut-free version; or trade the apricots for dried cranberries, cherries or extra dates. The recipe scales well and stores conveniently in the fridge or freezer.
Ingredients You’ll Need
- Almonds: Use plain raw almonds (no added oil or salt). Walnuts, cashews or pecans are good substitutes.
- Oats: Rolled oats are ideal for texture; quick oats will also work.
- Dates: Pitted Medjool, Sayer or Deglet Noor dates work well—soft dates blend easily. If dry, soak briefly in hot water and drain.
- Almond butter: Use a drippy, creamy nut or seed butter. Sunflower seed butter or tahini can replace almond butter for a nut-free option.
- Maple syrup: Adds sweetness and helps bind the bars. Substitute with agave, brown rice syrup, or honey if not keeping the recipe vegan.
- Dried apricots: Provide fruity chew; swap for extra dates or other dried berries if desired.
- Dark chocolate: Use chopped dark chocolate or dairy-free chocolate chips for a vegan version.
See the recipe section below for exact ingredient amounts and a printable ingredient list.
How to Make Apricot Muesli Bars
Step 1. Pulse the almonds in a food processor until they form a coarse, grainy flour. A few larger pieces are fine and add texture.
Step 2. Add the dates and dried apricots to the processor and blend until the mixture becomes sticky and crumbly.
Step 3. Add the chocolate and pulse a few times so it breaks into small pieces and distributes throughout the mixture.
Step 4. Warm the maple syrup and almond butter together over low heat just until they combine into a smooth, pourable sauce. Do not boil or overheat—warm only enough to stir into a creamy mixture that will coat the oats and other ingredients without melting the chocolate.
Step 5. Transfer the blended almond-date-apricot mixture to a mixing bowl, add the rolled oats and sea salt, then pour in the warmed almond butter–maple syrup. Stir until the oats are fully coated and the mixture comes together.
Step 6. Press the mixture firmly into a lined 7–8 inch square baking pan, making sure to compact it into all corners so the bars hold together once sliced. Freeze for about an hour to firm.
Lift the set slab from the pan using the parchment overhang, slice into 8 larger bars or 16 smaller squares, and enjoy. These bars are portable, rich in texture and a great energy-boosting snack.
FAQs
Can I make these nut-free? Yes. Replace almonds with raw sunflower seeds or extra oats, and use sunflower seed butter or tahini instead of almond butter.
Do I have to use dried apricots? No. You can replace the apricots with extra dates or dried berries. If omitting apricots, increase the dates accordingly to maintain the right texture.
Can I make these without a food processor? Yes. Finely chop the almonds, dates, apricots and chocolate with a sharp knife, then mix well. A food processor is faster and produces a more uniform texture.
How should I store these? Store in a sealed container in the refrigerator for up to two weeks or in the freezer for up to two months. They remain slightly soft straight from the freezer, making them easy to enjoy without thawing.
Can I bake these bars? Yes. If you prefer baked bars, press the mixture into a pan and bake at 350°F (175°C) for about 20 minutes, then cool completely before slicing.
More No-Bake Granola Bar Ideas
- Sweet and Salty Peanut Butter Bars
- Chocolate Chip No-Bake Granola Bars
- No-Bake Oatmeal Bars
- Paleo Energy Bars with Cashew and Coconut
- Simple No-Bake Granola Bars
Apricot Muesli Granola Bars
By: Deryn Macey
Delicious no-bake apricot muesli bars made with oats and dark chocolate. Perfect as a healthy snack or dessert.
Prep: 15 mins Total: 15 mins Servings: 16
Ingredients
- 1/2 cup raw almonds (85 g)
- 1 1/2 cups rolled oats (100 g)
- 1/2 cup packed pitted dates (110 g)
- 1/4 cup drippy almond butter (60 g)
- 1/3 cup maple syrup (113 g)
- 1/2 tsp sea salt
- 1/2 cup packed dried apricots (115 g)
- 1/2 cup dark chocolate, broken into small chunks or dairy-free chips (90 g)
Instructions
- Pulse the almonds in a food processor until they reach a coarse, crumbly consistency.
- Add the dates and apricots and process until the mixture is sticky and comes together. Add chocolate and pulse a few times to distribute.
- Transfer the mixture to a bowl and stir in the rolled oats and sea salt.
- Warm the almond butter and maple syrup over low heat until smooth and combined. Avoid boiling so the chocolate doesn’t melt prematurely.
- Pour the warm almond butter mixture into the bowl and mix until all oats are coated.
- Line a 7–8 inch square pan with parchment paper, press the mixture firmly into the pan, and freeze for about 1 hour to firm.
- Lift the set mixture from the pan and slice into 8 or 16 bars or squares.
Notes
- To make nut-free bars, use raw sunflower seeds and sunflower seed butter or tahini.
- If substituting dates for the apricots, use 1 cup (220 g) dates and omit the apricots.
- If you don’t have a food processor, finely chop the ingredients by hand, but the texture will be less uniform.
- Cut into 8 larger bars or 16 smaller squares—smaller portions are great for snacks.
- Store in a sealed container in the fridge for up to 2 weeks or in the freezer for up to 2 months.
Nutrition
Serving: 1 bar Calories: 157 kcal Carbohydrates: 21 g Protein: 3.3 g Fat: 6.6 g Sodium: 75 mg Fiber: 3 g Sugar: 13 g
Originally published on November 1, 2013.