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No Bake Apricot Almond Granola Bars (Gluten-Free)

Easy no bake apricot almond granola bars packed with whole grain millet and flaxseeds. To make vegan, use agave syrup instead of honey.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 bars
Calories 324kcal
Author Tessa


  • 1 cup dried apricots chopped
  • 1 ½ cups almonds roughly chopped
  • ¼ cup flaxseeds
  • ½ cup unsweetened shredded coconut
  • ¾ cup puffed millet or puffed quinoa
  • ½ cup honey or agave syrup
  • ½ cup unsalted creamy almond butter
  • ½ 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.


Calories: 324kcal | Carbohydrates: 27g | Protein: 9g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 122mg | Potassium: 457mg | Fiber: 7g | Sugar: 16g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 2mg