Ingredients
Scale
- 2 cups oats (rolled or quick cooking), toasted <—I would have used rolled, but I didn’t have any on hand
- 1 cup almonds, slivered
- 1/4 cup honey
- 1 cup chopped apricots
- 1 cup coconut flakes, unsweetened
- 1/2 cup unsweetened almond butter
- 1/2 cup brown rice syrup
- 1/4 cup dark chocolate chips
- 1 teaspoon salt
Instructions
- Begin by toasting oats and almonds. Cover a baking sheet with tin foil and place oats and almonds on top. Then drizzle over 1/4 cup honey and a teaspoon of salt and toss. Bake at 350 for about 5 minutes. Toss and bake again for another 5 minutes or until it starts to turn golden brown. Set aside.
- In a medium size bowl, mix together honey and almond butter. If your almond butter is not drippy, put it in the microwave for 20-30 seconds to get it to a drippy consistency.
- Next, add in toasted oats and almonds, chopped apricots, and coconut flakes and mix. You may need to use your hands for this part. Make sure all dry ingredients are generously coated with the wet ingredients.
- Then, line a baking sheet (I used 9 x 13) with parchment paper and pour mixture on top. Using a spatula or wet hands, press mixture firmly into pan. My bars were about 1/2 inch thick. If you use a smaller baking sheet, then your bars will be thicker, keep that in mind.
- Place baking sheet into refrigerator for about 30-45 minutes or until things firm up a little bit. Taking a sharp knife, slice into bars. Feel free to slice them into squares or into a traditional granola bar shape (anything works!).
- Finally, melt dark chocolate chips and transfer into a plastic baggie. Cut the tip of the baggie off and drizzle chocolate over bars to taste. Put bars back into fridge for about 15 minutes to let the chocolate harden and voila!