Vegan Apricot Pecan Granola Bars.

Need a high energy snack that won’t weigh you down? AND is full of all natural, wholesome ingredients?  These granola bars are darn near perfect.   They contain absolutely no eggs, milk, or any dairy products so they are completely vegan. You won’t miss the added sugars and butter/oil in these either. :)

They are highly adaptable using whatever mix-ins you have on hand. They aren’t as chewy and soft as my peanut butter banana oatmeal bars, so they are much closer to a real granola bar rather than an oatmeal bar.

Hope you enjoy them, they are delicious!

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Vegan Apricot Pecan Granola Bars

Yield: 16 bars

Ingredients:

2.5 cups old-fashioned rolled oats (not instant)
1/4 cup peanut butter
1 large mashed banana
1 cup chopped toasted pecans
1/3 cup chopped apricots
1/3 cup raisins
2/3 cup maple syrup
1 tsp cinnamon

Directions:

  1. Preheat over to 325 degrees and toast the pecans for 10-11 minutes on a small baking sheet. Meanwhile, prepare the granola batter. In a large bowl, mix together the mashed banana and peanut butter. Add maple syrup and cinnamon and whisk until combined.
  2. Stir in the oats, making sure that all of the oats are moistened. Add more maple syrup or peanut butter if needed. (note: the less "wet" ingredients you add, the crunchier your bars will be)
  3. Remove toasted pecans from oven and stir into the oat mixture. Add raisins and chopped apricots. Press mixture into 8x8 baking pan, making sure it is evenly distributed and tightly packed.
  4. Bake for 25 minutes. Cool for at least 1 hour before cutting into squares. Enjoy!

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

   

17 Responses to “Vegan Apricot Pecan Granola Bars.”

  1. #
    1
    Lyndaposted February 24, 2012 at 2:25 pm

    These look delicious. I was wondering if I could sub the maple syrup with brown sugar, and perhaps cut down the amount of sugar? I am trying to lower my sugar intake in baked goods as I seem to be very sensitive to it. I just stopped by your site today and love your recipes. Thank you.

    Reply

  2. #
    2
    sallysbakingaddictionposted February 24, 2012 at 3:36 pm

    Hi Lynda, thanks for checking out my blog! you can certainly substitute brown sugar for the maple syrup but I would suggest adding another 2/3 cup of mashed banana since you are taking out the moisture of the syrup. OR if you can find sugar-free maple syrup out there (which would cut the sugar completely), that would work too.

    Reply

    • Lyndareplied on February 24th, 2012 at 9:58 pm

      Adding more mashed banana is an excellent idea to replace some of the moisture. Thank you:) I have been experimenting with a Pumpkim muffin to make it more healthy by adding applesauce and using White Whole Wheat flour, along with raisins/walnuts…I love all the ideas that you have out here also.

      Reply

  3. #
    3
    Penelopeposted August 7, 2012 at 12:40 pm

    This recipe looks simple, easy, and healthy. I’ll have to omit the peanut butter from the recipe because my daughter is allergic to peanut butter. Will this change the consistency of the batter?

    Reply

    • Sallyreplied on August 7th, 2012 at 3:47 pm

      Hi Penelope! If you omit the peanut butter, I suggest replacing it with another binder so that the bars will hold together. Try apple butter or apple sauce. Even canned pumpkin will do the trick (but you may want to add 2 Tbsp brown sugar if you use pumpkin, since it is bland). Thank you!

      Reply

  4. #
    4
    Reenaposted October 7, 2012 at 1:35 pm

    Hi Sally
    These bars look awesome. Can I use. Instant oats in this recipe. Reens

    Reply

    • Sallyreplied on October 7th, 2012 at 5:06 pm

      You my use quick oats in this recipe, but the bars won’t have as much texture. Do not use instant oats that already come in flavor packets – just pure quick oats or standard whole oats.

      Reply

  5. #
    5
    Anitaposted October 22, 2012 at 12:41 am

    Hi,
    Will crunchy peanut butter work in this recipe? I only buy the crunchy kind as I like it, maybe I can use more of it to bind the ingredients together if you used a natural (smooth) peanut butter. Thanks for posting! I’m looking forward to trying it out…

    Reply

    • Sallyreplied on October 22nd, 2012 at 5:42 am

      Hi Anita! Yes, crunchy PB will work just fine. The more peanuty chunks the better!

      Reply

  6. #
    6
    Caroleposted July 11, 2013 at 8:44 pm

    Lovely work, Sally! Would you be happy to link it in to the current Food on Friday which is creating a collection of recipes using apricots or nectarines? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers

    Reply

  7. #
    7
    Reneeposted October 3, 2013 at 4:06 am

    What can I sub for the pecans? Are these hard granola bars? I’m asking cause I’m making with our toddler in mind. They look amazing plus your other recipes too! Thanks is much.

    Reply

    • Sallyreplied on October 3rd, 2013 at 9:08 am

      Good morning Renee! What an old granola bar recipe, I should really update the photos! The bars are on the softer side. You may substitute any nuts, dried fruit, or seeds for the pecans.

      Reply

  8. #
    8
    Manalposted February 7, 2014 at 3:09 pm

    Sally I love your recipes!!!!!

    Reply

  9. #
    9
    Dorothy Donatelloposted March 15, 2014 at 5:43 pm

    Dear Sally I love these Granola bars just fabulous. But how do you store them after cooking? In the fridge?

    Reply

    • Sallyreplied on March 16th, 2014 at 6:28 am

      I usually store them at room temperature for about a week. (If they last that long!)

      Reply

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