Chewy, soft, and deliciously sweet, these Gluten-Free and Vegan No-Bake Apricot Almond Granola Bars are a quick, easy, and satisfying snack or treat! You can even take them on the go for workouts or lunches. These granola bars are gluten-free, vegan, dairy-free, refined sugar-free, clean-eating, and totally suitable for anytime of the day!

No-Bake Apricot Almond Granola Bars [Vegan, Gluten-Free]

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For the Dry Ingredients:

  • 2 cups gluten-free rolled oats
  • 3/4 cup brown rice crisps cereal
  • 1/4 cup gluten-free oat flour, packed
  • 2 tablespoons flax meal
  • 2 tablespoons chia seeds (optional)
  • 1/8 – 1/4 teaspoon sea salt, to taste
  • 1/4 - 1/2 teaspoon ginger or cinnamon, preferably Ceylon cinnamon

For the Wet Ingredients:

  • 1/2 cup sunflower seed butter, unsweetened and unsalted (can sub another nut/seed butter of choice)
  • 1/2 cup smooth or crunchy almond butter, natural and unsalted (can sub another nut/seed butter of choice)
  • 1/2 cup pure maple syrup
  • 1 1/2 teaspoon pure vanilla extract


  • 1/2 cup finely chopped organic, dried Turkish apricots (about 12-14 apricots)
  • 1/4 cup finely chopped almonds


  1. Line a 9x13 dish with parchment paper or foil and set aside.
  2. Thereafter, in a medium saucepan over low-medium heat, add the almond butter, sunflower seed butter, and maple syrup. Once the butters have softened, whisk everything together so it’s smooth and creamy. Then, remove from the heat.
  3. Next, add in the vanilla extract, salt, ginger/cinnamon, chia seeds, and flax meal and whisk together.
  4. Then, add in the oat flour, brown rice crispy cereal, and gluten-free oats and stir with a spatula or wooden spoon to combine.
  5. Lastly, add in the chopped apricots and almonds and stir with a spatula or wooden spoon once more.
  6. Transfer the granola mixture to the lined 9x13 dish and press down hard with the back of a measuring cup until it’s even.
  7. Set the pan in the refrigerator for at least 2 hours to firm before cutting into squares. Enjoy!


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