How do I prevent my granola bars from being too crumbly?

If your mixture is too crumbly after combining the wet and dry ingredients, add water one teaspoon at a time until it reaches a semi-gooey, cookie batter-like consistency.

What kind of oats should I use for these No-Bake Apricot Granola Bars?

The recipe specifically calls for gluten-free oats to ensure the bars are suitable for those with gluten sensitivities.

How long do these No-Bake Apricot Granola Bars need to chill before cutting?

Transfer the pressed batter to the fridge for about half an hour to allow it to set before cutting into individual bars.

What is the purpose of cashew butter and brown rice syrup in these bars?

Cashew butter and brown rice syrup act as the primary binders, creating the semi-gooey, cookie batter-like consistency that holds the oats and seeds together without baking.

How should I store these No-Bake Apricot Granola Bars?

Once cut, transfer the bars to a sealed container and store them in the fridge to maintain their set texture and freshness.

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

Name: No-Bake Apricot Granola Bars [Vegan, Gluten-Free]
Cook time: 30 min
Yield: About 12
Ingredients: 2 1/2 cups gluten-free oats; 1 cup raw pumpkin seeds; 1/2 cup apricots, chopped; 2/3 cup cashew butter; 1/2 to 2/3 cups brown rice syrup; pinch or two of sea salt

AH By: Amy Height

Author Bio

Healthy plant-based recipes to nourish your body and soul. Amy Height is the founder of From... Read More

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

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Apricot

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

About 12

Dairy Free

Vegan

Grain-free, gluten-free vegan granola bars, sweetened with brown rice syrup. They have a chewy, fruity texture with the added bonus of crunchy pumpkin seeds. Rich in protein, healthy fats and iron, these bars are perfect for a quick breakfast, workout refueling or as a healthy dessert option!

Ingredients You Need for No-Bake Apricot Granola Bars [Vegan, Gluten-Free]

2 1/2 cups gluten-free oats
1 cup raw pumpkin seeds
1/2 cup apricots, chopped
2/3 cup cashew butter
1/2 to 2/3 cups brown rice syrup
pinch or two of sea salt

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How to Prepare No-Bake Apricot Granola Bars [Vegan, Gluten-Free]

Combine all dry ingredients in a mixing bowl.
In a separate bowl, combine cashew butter and brown rice syrup.
Once evenly mixed, add cashew butter mix to oat mixture, stirring thoroughly to combine. It should form a semi-gooey, cookie batter like consistency. If it's too crumbly, add a little water, 1 teaspoon at a time.
Line a baking sheet with low edges with parchment. Press your batter into it and smooth out to fill the sheet. It should be a uniform thickness all the way across.
Transfer to the fridge for about half an hour to let your batter set, then cut it into bars and transfer to a sealed container.