Chewy Almond Apricot Granola Bars



As a mother, a working woman and now someone training for a marathon (Miami Marathon 2020 here I come!) I am always looking for quick nutritious and of course delicious snacks. I love the idea of granola - quick, easy on the go snack that can be thrown in the bottom of a purse or a backpack all day and still taste great - but I didn't love the granola that was out there. Most of the flavours well, suck. Don't get me wrong Kind has a Dark Chocolate Almond and Sea Salt Bar I would eat everyday but lets be honest its just a candy bar. Real granola bars just weren't cutting it.


I was quick to learn granola is one of those things that is so much better when you make yourself. The taste is unparalleled for very little work. Granola is so easy to make! Also when you make yours at home you will save a tonne of money. I made organic granola bars for a quarter of the cost of buying them in the store.

Make a batch of these and keep them in your fridge after your workout or when your kids (or you) get hangry





Almond Apricot Chewy Granola Bars


Ingredients


1/2 cup dried apricots, chopped

1/2 cups pitted dates, chopped

1/4 cup shredded coconut (unsweetened)

1/4 cup honey

1/4 cup of almond butter (I used almond cashew butter)

1/2 cup raw almonds, chopped

2 cups rolled oats

1/2 tsp vanilla

1/2 tsp cinnamon

1/4 tsp salt

Directions


preheat oven to 350 degrees. toast coconut, almonds and oats in the oven separately until lightly brown (about 10 min) then allow to cool


add dates and apricots into a food processor and process until broken down, a ball will form


In a large bowl add all ingredients and mix until a dough forms, should be about the consistency of cookie dough


Line a baking pan (8x8 works best) with parchment paper - hanging over the edges - then add mixture to the pan. push down. Push down hard into the pan for about a minute so it sets then put in the fridge to set for at least 2 hours


lift out of pan by lifting parchment paper and chop into desired size.


can be stored in the fridge for a week or also in the freezer

©2018 Whole Health Kitchen by Jessica McQuoid RHN