Cranberry Apricot Granola Bars
Gluten free granola bars packed with oats, dried cranberries, apricots, coconut and walnuts, bound with banana and almond butter. No baking, just chill and cut 12 bars.
Servings 12 bars
Ingredients
- 2 3/4 cup rolled oats divided
- ½ cup dried cranberries
- 1/2 cup dried apricots small chop
- ½ cup unsweetened shredded coconut
- ½ cup chopped walnuts
- 1 tsp cinnamon
- 1 pinch salt
- 1 banana mashed
- 2 tablespoons coconut oil melted
- ¼ cup almond butter
- 2 tablespoons maple syrup or honey
- 2 teaspoons vanilla extract
Instructions
- Line a 9x9 baking sheet or baking dish with parchment paper or wax paper. Set aside.
- Place 1 1/4 cup of the rolled oats into a food processor. Process until fine and resembles flour. Place into a large bowl.
- Mix the rolled oats, shredded coconut, cinnamon, salt, dried fruit, and walnuts in the bowl with the oat flour. In another bowl, mix the mashed banana, coconut oil, almond butter, honey (or maple syrup), and vanilla extract. Add wet ingredients to dry and mix until combined.
- Press this mixture into the bottom of prepared pan. Cover with plastic wrap. Place pan in the fridge for 1 hour. Cut into 12 equal bars. Keep refrigerated for up to 4 days.