A healthy and delicious snack packed with protein and fiber. If you want it even healthier, you can leave off the chocolate. But that just takes all the fun out of it.
Dried Apricot and Almond Butter Granola Bars
*Preheat oven to 325 degrees (I use convection)
2 3/4 Cups Gluten Free Old Fashioned Rolled Oats
1 Cup Dried Apricots, snipped
1/3 Cup Dry Roasted Pumpkin Seeds
1 Cup Raw Almond Butter (no sugar, salt added just almonds)
1/2 Cup Light Agave Nectar
1 1/2 Tablespoons Pure Coconut Oil, melted
Pinch of Kosher Salt
8 oz. of 72% Dark Chocolate, melted (after bars have cooled)
Mix all ingredients together until thoroughly combined. Line and 8×8 baking dish with parchment paper so that it also comes up the sides. Scoop mixture into baking dish. With another small piece of parchment, press mixture firmly into dish.
Bake for 20-25 minutes or until set and top begins to turn golden. Allow to cool almost completely.
Remove bars with parchment from dish. Score first, then go over them again and cut. Place on wire rack to cool completely.
Melt chocolate in a double boiler until smooth. Dip bottoms of bars in chocolate and replace on cooling rack chocolate side up to set. This was a messy job and pieces of the granola fell off into the chocolate. When I make them again, I will probably just drizzle the chocolate over the top of the bars. If you decide to drizzle, then I would cut the chocolate amount to 4 ounces, depending on how much chocolate you want on the bars.