Toasted Coconut, Chocolate, and Apricot Granola Bars

Toasted Coconut, Chocolate, and Apricot Granola Bars  Dinner of Herbs.jpg

This is rather similar to the Apricot-Pistachio Granola that I made several months ago.

This time, I wanted to make bars instead of loose granola.  Also, I decided to up the coconut flavour and substitute in chocolate instead of pistachios.  (Substituting in chocolate is ALWAYS a great idea, right?)

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Um, for as much guessing as I did in this recipe….these turned out amazing.  You would have thought that I was doing zero experimentation.  After baking 35 minutes, they were still somewhat soft, but holding together very well.  Not dry and crumbly, not mushy and overly-soft, and not rock-hard and dry.


Beautiful.  They sliced well and came out of the pan neatly even while they were still warm.  (Yeah, yeah, I’m impatient.  Especially when chocolate is involved.

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Speaking of chocolate, I think dark chocolate would be the best chocolate for these, but then again, I think dark chocolate is the best chocolate for every situation.  Semi-sweet worked very well though.  Please don’t ruin these with milk chocolate.  (Sorry, I have gotten to the point where I can barely stomach milk chocolate.  Or at least American milk chocolate.  Blerrrrgh.)


The Recipe


1 c old-fashioned oats

1/2 c white whole wheat flour

dash sea salt

1/2 c unsweetened coconut flakes

10-12 dried apricots, chopped

1/3 c semi-sweet chocolate chips

2 tsp coconut oil, melted

2 tsp honey

1/4 c applesauce

1 egg

Servings: 12 small bars

Heat oven to 350oF.  Sift together oats, flour, salt, and coconut.  Stir in the apricot and chocolate chips.  Add the melted coconut oil, honey, applesauce, and egg.  Stir until well combined.  Press into a 6″x8″ glass pan that is greased with coconut oil.  Press the granola into the pan evenly.  Bake for 33-35 minutes, or until the top is golden brown.  Allow to cool completely, then slice and enjoy!


4 thoughts on “Toasted Coconut, Chocolate, and Apricot Granola Bars

  1. totally shows that you know what you’re doing if these turned out so well and you were only “guessing.” Am intrigued by the egg. Also yay needing hardly any oil 🙂 Yum.

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