These easy gluten-free No Bake Apricot Almond Granola Bars are sweetened with honey and packed with almonds, apricots, flaxseeds, and puffed millet.
In the last week, I’ve found myself checking the date on more than one occasion. Kansas City summers are known to be hot and humid, sometimes oppressively so, but the month of June traditionally eases us into it. What a week ago was called a “heat wave,” I am starting to fear may be here to stay. It’s hot, you guys.
In all attempts to avoid the oven, these no bake apricot almond granola bars may be my new favorite snack. In addition to the chopped almonds and apricots, the bars are packed with whole grain puffed millet, flaxseeds, and unsweetened coconut.
I can usually find puffed millet in the health section of our local grocery store, but it can also be found online. Puffed quinoa would be an easy swap for the millet as well.
The secret to these no bake granola bars is packing the mixture down in the pan before placing in the freezer to set. Also, due to being sweetened with honey or agave, they are a bit sticky and I would advise against leaving in a hot car. (Not that I would know.)
And because hot summer days should be as effortless as possible, wrapping these no bake apricot almond granola bars individually with plastic wrap makes for an easy grab-and-go snack. Stay cool, friends.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
No Bake Apricot Almond Granola Bars Recipe (Gluten-Free)
- 1 cup dried apricots chopped
- 1 1/2 cups almonds roughly chopped
- 1/4 cup flaxseeds
- 1/2 cup unsweetened shredded coconut
- 3/4 cup puffed millet or puffed quinoa
- 1/2 cup honey or agave syrup
- 1/2 cup unsalted creamy almond butter
- 1/2 teaspoon salt
- pinch or two of ground cinnamon
- 1 teaspoon pure vanilla extract
Grease a 8x8 baking pan and line bottom with parchment paper, allowing paper to hang over two sides of pan. This will help in the removal of the bars.
In a large bowl, combine apricots, almonds, flaxseeds, coconut, and puffed millet. In a small saucepan, combine honey and almond butter over low heat. Stir occasionally until mixture is evenly combined. Add salt, then vanilla extract and combine. Remove from heat.
Pour the almond butter mixture over the the dry ingredients. Stir until the dry ingredients are completely coated. Transfer mixture to prepared pan and spread to fill pan evenly. Using an extra piece of parchment paper, pack the mixture down, making sure to pack sides and corners as well. Place in freezer for 45 minutes to set. To cut into bars: Use the parchment paper to lift the set mixture out of pan. Allow to sit and soften for a few minutes before then cutting into bars. Wrap individual bars in plastic wrap and store in the refrigerator.
Adapted from my Millet Buckwheat Crispy Treats with Cacao Nibs.