These cashew granola bars with coconut and apricot are the perfect combination of chewy, crunchy, and naturally sweet. Loaded with wholesome ingredients and no processed sugar, my no-bake healthy granola bars make the perfect quick snack or breakfast option.
❤️ Why You'll Love These Granola Bars
There are loads of healthy snack recipes out there, but this is one of the best! I've been making these bars for years and I think you'll love them for all the same reasons I do.
- Foolproof Recipe – No complicated steps. You just need a few simple ingredients and a large bowl for mixing.
- Uses Natural Sugars – Made with dates and maple syrup, this cashew granola bars recipe doesn't contain any added sugar.
- Nutrient-Packed – Loaded with healthy cashews, fiber-rich oats, and chewy dried apricots, these snack bars are healthier than a store-bought candy bar.
- Customizable – You can easily use different nuts and dried fruit, or even add a drizzle of dark chocolate to make the recipe yours.
- Convenient – Whether you need the perfect snack for on-the-go or post workout snack, these cashew coconut bars travel well making them great for meal prep.
Ingredient Notes
- Dates: Medjool dates work best because they are naturally sticky and bind the bars together easily. I don't suggest using other types of dates as they just don't work that well.
- Old-Fashioned Oats: Gives the bars a hearty texture and a good base. Avoid using quick oats.
- Almond Butter: Works as a creamy, nutty base that works with the dates to hold everything together. You can also make peanut butter or cashew butter granola bars if you like.
- Maple Syrup: Adds natural sweetness and keeps the bars moist. Brown rice syrup or agave is another great option or any liquid maple syrup substitute.
- Coconut Flakes: I always use unsweetened coconut flakes for the best texture and natural coconut oil flavor.
- Cashews: Chopped cashews bring a buttery crunch that pairs well with the apricots. Feel free to use your favorite nuts.
- Dried Apricots: Slightly tart and chewy, apricots add a vibrant flavor that complements the coconut and cashews. Any type of dried fruit can be used.
How To Make
First, you'll need to toast the rolled oats by spreading them on a baking sheet and toasting them in the oven at 350°F (175°C) for about 10-15 minutes. This step is optional, but I like the nutty flavor it adds.
While the oats are toasting, blend the dates in a food processor until they form a sticky dough. If your dates seem on the dry side, soak them in warm water for 10-15 minutes to soften them up before blending.
Once the oats and dates are prepped, grab a large mixing bowl and toss the toasted oats with coconut flakes, chopped apricots, and cashew pieces. Next, warm the nut butter with maple syrup in a small saucepan over low heat until it turns into a smooth, pourable mixture.
Now, pour the warm liquid almond butter mixture over the oat mixture, add the date dough, and stir everything together with a wooden spoon or rubber spatula. You want the sticky date paste to coat everything evenly. Then, take an 8x8-inch pan, line the bottom of the pan with a sheet of parchment paper, and press the mixture in firmly using the back of a spatula.
After you've flattened the mixture, pop the pan in the fridge for about an hour to let it firm up. You can also stick it in the freezer for about 15-20 minutes. Once they are nice and firm, flip the pan over onto a cutting board, peel off the parchment, and slice your homemade granola bars!
Variations
- Chocolate Drizzle: Melt some dark chocolate over medium heat and drizzle it over the bars with a sprinkle of sea salt before or after slicing.
- Chocolate Chip: Replace some of the coconut or apricots with vegan mini chocolate chips.
- Nut-Free Option: If tree nuts are a problem, swap cashews for sunflower seeds or pumpkin seeds and use sunflower butter instead of almond butter.
- More Fiber: Mix in chia seeds or flaxseed meal for added fiber.
- Vanilla: Add a splash of vanilla extract to the warm almond butter mixture if you want to add some aromatic flavor.
🌟 Top Tips
- Use Soft Dates – If your dates feel dry, soak them in warm water for 10-15 minutes before making your date dough. This helps create a sticky base that will hold the bars together.
- Mix Thoroughly – Make sure the date paste evenly coats all the dry ingredients. This prevents crumbling and keeps the cashew coconut granola bars chewy.
- Press Firmly – Pack the mixture tightly into the pan in an even layer so the bars hold their shape. This step is one of the keys to this cashew bars recipe.
- Toast the Oats – For a deeper, nuttier flavor, toast the oats for about 10 minutes until golden brown.
❓Frequently Asked Questions
Store them in an airtight container in the refrigerator for up to a week. Keeping them chilled helps maintain their chewy texture and prevents them from spoiling faster versus when kept at room temperature.
Yes! These cashew granola bars freeze well. Wrap them individually in a folded sheet of parchment paper or plastic wrap and store them in an airtight container or freezer bag. They can last up to three months in the freezer.
If you use certified gluten free rolled oats these coconut cashew bars are totally gluten free.
If your bars are crumbly, it’s likely that the mixture wasn’t pressed firmly enough into the pan, the dates weren’t sticky enough to bind everything together, or you used too many oats.
Old-fashioned oats are recommended for chewy granola bars, but quick oats will work. However, the texture will not be the same.
Related Recipes
⭐️ One Last Thing! If you try my cashew granola bar recipe please leave a review and rating to let me know how you liked it! Your feedback makes a difference.
Cashew Granola Bars with Coconut and Apricots
Equipment
Ingredients
- ¾ cup dates (about 10)
- 2 cups old-fashioned oats
- ¼ cup almond butter
- ¼ cup agave or maple syrup
- ½ cup coconut flakes
- ⅔ cup cashews (chopped)
- ⅓ cup dried apricots (chopped)
Instructions
- Preheat the oven to 350°F (175°C). Spread oats on a baking sheet and toast for 10 minutes, or until slightly golden. This step is optional.
- Process the dates in a food processor until they form a sticky dough. If your dates are dry, soak them in hot water for 10-15 minutes, then drain before blending them in the processor.
- In a large bowl, toss together the toasted oats, coconut flakes, chopped apricots, and cashews. Then add the date dough to the bowl.
- If your almond butter is thick, warm it with the agave on low heat in a small saucepan or microwave until softened.
- Pour the almond butter mixture into the bowl with the oats and mix well using a rubber spatula or your hands.
- Press the mixture into a parchment-lined or nonstick 8x8-inch pan, flattening it as much as possible.
- Refrigerate for about an hour, or place in the freezer for 15 minutes for quicker setting.
- Once firm, turn the pan over onto a cutting board and remove the solid square.
- Cut into 10 bars and enjoy!
Notes
- Sticky Dates Work Best: If your dates are dry, soaking them for 10 minutes in warm water beforehand is crucial for the right texture.
- Customize: You can replace the cashew, apricots, and nut butter with any type of nuts, dried fruit, or nut butter you like.
- Storage: Store in an airtight container in the fridge for up to one week or freeze for up to 3 months.
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