Baked Good / Breakfast / Brunch / Dessert

Apricot Granola Bars

Out of the oven - still warm

I love apricot jam, dried apricots, apricot “leather”, tangy apricot mousse layered with a blend of crème fraiche and whipped cream….  The appeal may come from Sunday afternoons spent at the Saratoga home of family friends harvesting the fruit, cooking it down with sugar and laying it on screens to make fruit “leather.”  You can substitute prunes or dried strawberries, but the dark golden color of apricots seems to suit these “granola bars.”  The recipe calls for buckwheat groats, kernels of buckwheat which can be ground into flour, incorporated into granola cereal, toasted and sprinkled on salad, or steamed like rice.

These aren’t going to be a substitute for Lara Bars, but they’re perfect for a hearty breakfast or brunch and can also be served warm as a rustic dessert with whipped cream or ice cream.

Apricot Granola Bars


1 cup (4.5 oz.) GF oat flour

¾ cup (3 oz.) whole grain GF rolled oats

½ cup (2 oz.) sorghum flour

½ cup (2.5 oz.) buckwheat flour (you can grind your own in a coffee mill)

½ cup (1.5 oz.) shredded coconut

1/3 cup sugar

¼ cup (2 oz.) chopped walnuts

¼ cup (1.5 oz.) flaxseeds (set aside 1 Tablespoon of the flaxseeds.)

1 Tablespoon buckwheat groats (optional)

½ teaspoon cinnamon

¼ teaspoon baking soda

¼ teaspoon salt

½ cup walnut oil

1/8 cup blackstrap molasses

½ teaspoon vanilla

1 egg

¾ cup apricot preserves

¼ cup (2 oz.) dried apricots (I like the Blenheim variety.)

¼ cup orange juice


  1. Preheat the oven to 350 F. Line an 8 x 8 inch baking pan with parchment paper.
  2. Cook the dried apricots over a low heat (just bubbling) until the orange juice has been absorbed and the fruit is soft (about 10 minutes.) Remove from the heat. When cool enough to handle, remove from the pan, chop, return to the saucepan, and stir in the preserves – set aside.
  3. Combine the dry ingredients in a large mixing bowl; stir to blend.
  4. Measure the walnut oil and molasses in a 1cup glass measuring cup. Add the egg and vanilla and whisk to blend.
  5. Pour the wet ingredients over the dry ingredients; stir to blend evenly.
  6. Spoon 2/3 of the batter into the prepared pan. Spread the apricot mixture over the batter. Dot the apricot mix with the remaining batter.
  7. Combine the reserved flaxseeds and buckwheat groats and sprinkle over the bars.
  8. Bake at 350 for 35 minutes.9.Let cool completely before cutting and removing from the pan (unless you’re serving them warm in which case let cool for 20 – 30 minutes before cutting.)

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