Homemade Apricot and Dark Chocolate Granola Bars

I’ve made way too much cake and chocolate the last few days! I thought that some granola bars would provide some relief. They’re very versatile and any dried fruit or nut can be added. I really really like these. Moist and chewy and the corner pieces have a nice little crunch!

I didn’t make my granola bars super thick. For a big thick bar double the recipe and cook 10 minutes longer. If you make¬†these comment below on what fruit and nut combo you’ve used.

They are really tasty. It was hard to take a picture of them since they’re just small squares

Granola Bars
adapted from Smitten Kitchen


75g rolled oats
1/2 cup sugar
20g ground almonds
1/4 tsp salt
1/2 cup dark chocolate chips
1/2 cup dried apricot
1/2 cup chopped almonds
1/2 cup almond butter (available at Holland & Barrett)
1 tsp vanilla
3 tbs melted butter
1/4 cup honey
1 tbs golden syrup (or corn syrup)
1/2 tbs water

1. Preheat the oven to 350 C/180 F. Line a brownie pan with parchment paper with the sides sticking out over the pan. Grease bottom and sides (I used a non stick spray but Crisco would have worked better I think).

2. Stir together the oats, ground almonds, chocolate chips, dried apricot and chopped almonds.

3. In a separate bowl whisk together the almond butter, vanilla, melted butter, honey, golden syrup and water.

4. Pour the wet ingredients into the dry and stir until the mixture is crumbly. Spread into the pan, using the back of a spoon to mold the shape of the pan.

5. Bake for 20 minutes until golden brown on the top. Cool completely on a cooling rack. If desired drizzle some melted dark chocolate on top. Taking the sides of the parchment paper lift the granola out. Place in the refrigerator to let the bars completely set for 30 minutes.

6. Cut the bars into squares and wrap in cling film individually. Bars can be kept in the refrigerator or airtight container.

These make a great snack for home or at work

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