Name: Dark Chocolate Apricot Granola Bars
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 16 bars
Cuisine: American
Ingredients: 1/2 cup loosely packed light or dark brown sugar; 2 Tablespoons solid coconut oil (or cold butter, cut into cubes); 3/4 cup white whole wheat flour; 1 and 1/2 cups old-fashioned rolled oats; 1/2 cup Dark Chocolate Raisinets (or Milk Chocolate Raisinets, or dark chocolate chips); 1/2 cup chopped dried apricots; 1 teaspoon ground cinnamon; 2 large egg whites, lightly beaten; 1/4 cup unsweetened applesauce; 1 teaspoon pure vanilla extract

Description

This is my favorite basic granola bar recipe. Fill them with your favorite add-ins. I love using dark chocolate covered raisins and apricots.

Ingredients

1/2 cup loosely packed light or dark brown sugar
2 Tablespoons solid coconut oil (or cold butter, cut into cubes)
3/4 cup white whole wheat flour
1 and 1/2 cups old-fashioned rolled oats
1/2 cup Dark Chocolate Raisinets (or Milk Chocolate Raisinets, or dark chocolate chips)
1/2 cup chopped dried apricots
1 teaspoon ground cinnamon
2 large egg whites, lightly beaten
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350F. Lightly spray a 8×8 (or 9×9) baking pan with cookie spray. Set aside.
Combine brown sugar and coconut oil in a medium bowl until crumbly and well mixed. Place in the refrigerator while you prepare the dry ingredients.
In another medium bowl, mix together, flour, oats, raisinets, apricots, and cinnamon. Remove the sugar/oil mixture form the refrigerator and mix in with the dry ingredients. Add egg whites, applesauce, and vanilla. Lightly stir to combine. Do NOT overmix.
Pour batter into prepared baking pan. Bake for 15-18 minutes until sides are barely browning. Cool completely before cutting into squares. I waited 1 hour to cut into 16 squares. Bars stay fresh at room temperature for up to 1 week.

Notes

Freezing Instructions: Bars freeze well, up to 2 months.

Keywords: chocolate apricot granola bars