Last Updated on June 26, 2020 by Sweet and Savoury Pursuits
Made with whole grain flour, oatmeal, nuts and dried fruit, these healthy Apricot Almond Bars are great for breakfast on the go.Jump to Recipe Print Recipe
Apricots and almonds are really a match made in heaven. Whether it's in a bar, a cookie such as this Apricot and Almond Biscotti, in a scone or cake, the combination of almonds and dried apricots is always delicious.
These Apricot Almond Bars are lightly sweetened and flavoured with orange zest and almond extract to enhance the flavour of almonds.
The bars are studded with pieces of chopped dried apricots which sweetens them and makes them chewy. Both the almonds and dried coconut add a nutty taste and texture to these bars.
I love that these bars give me both crunchiness and chewiness all in the same bite. The flavours and textures of this bar come together nicely to create a wholesome bar that is quick and easy to make.
How to make Apricot Almond Bars
This is really an easy recipe to make. The first thing you'll need to do is line a 9×9-in baking pan with parchment paper and lightly butter the paper. Make sure to leave an overhang on opposite ends to make it easier to lift the bars out for cutting.
Roughly chop the almonds and dried apricots.
Add the butter and sugar into the bowl of your mixer and beat on medium speed until smooth. Add the egg, almond extract and orange zest and beat until the mixture is well combined.
Add in the flour, oats, salt and baking soda and beat until mixed.
Add the chopped apricots, almonds and dried coconut and beat until incorporated.
Spread the dough into the pan and bake for approximately 18 to 22 minutes. until the top is lightly golden and a toothpick inserted in the middle comes out clean.
Let cool for 10 minutes. Using the ends of the paper liner, lift out of the pan and transfer on a wire rack to cool a bit more.
While still slightly warm, cut into bars or squares of the desired size. Serve slightly warm or cool. The bar is perfect on its own but even better with a good cup of coffee.
Cool bars completely before storing in an airtight container.
You can freeze extra bars by wrapping them individually and then putting them in a freezer bag.
Remove the bars from the freezer as you need them. You can let them defrost on the counter but if you are in a hurry you can defrost them in the microwave oven.
Though I have not tried this (it's on my list of things to do), I suspect you could substitute the wheat flour for almond flour in this recipe. This would make these bars gluten-free as long as the oats you use are certified gluten-free.
Making a batch of this apricot bar recipe means that I have healthy snacks around when I need them and a quick bar that I could grab when I need to have breakfast on the go. Enjoy!
More Almond Goodies
- Italian Amaretti Cookies
- Homemade Coconut and Seed Bars
- Chewy Almond Marzipan Bars
- Powdered Sugar Almond Cookies
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
Apricot Almond Bars
- 6 tbsp. unsalted butter room temperature
- 2/3 cup brown sugar packed
- 1 large egg
- 1/2 tsp. almond extract
- 1 tsp. orange zest
- 1 cup whole wheat pastry flour
- 1 cup quick-cooking oats
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup chopped dried apricots
- 1/2 cup coarsely chopped almonds
- 1/4 cup shredded unsweetened coconut
- Place a rack in the centre of your oven and preheat oven to 350ºF.
- Line a 9×9-in baking pan with parchment paper and lightly butter the paper.
- In the bowl of your mixer, combine butter and sugar and beat on medium speed until smooth. Add egg, almond extract and orange zest. Beat until well mixed.
- Add in flour, oats, salt and baking soda. Beat until combined.
- Add apricots, almonds and coconut. Beat until thoroughly mixed.
- Spread the dough into the pan and bake for approximately 22 minutes, until top is light golden brown.
- Let cool for 10 minutes in the pan, and then using the ends of the paper liner, lift out of the pan and transfer on a wire rack to cool a bit more.
- While still slightly warm cut bars into desired size and let cool completely before storing in an airtight container.
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