Apricot-Sunflower Seed Granola Bars
Chewy or crunchy homemade granola bars loaded with toasted sunflower seeds, pepitas, dried apricots, and sunflower seed butter bound with brown rice syrup and warmth from cinnamon. Perfect for breakfast, snacks, or lunchbox additions. This version skips refined sugar and uses seed butter for plant-based protein, making it naturally vegan-friendly and nutrient-dense.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup crispy brown rice cerealcrispy millet cereal1:1gluten-free
medium
- 1 cup dried apricots, finely chopped (1/4 inch)
- ½ cup pepitas (unsalted), toasted
- ½ cup sunflower seeds (unsalted), toasted
- ¼ teaspoon salt
- ⅝ cup brown rice syrup, or light corn syruplight agave nectar1:1vegansweetener
high
- ½ cup sunflower seed buttertahini1:1vegannut-freedairy-free
medium
- 1 teaspoon ground cinnamon
Instructions
- 1
Preheat oven to 325F. Line a 9-by-13-inch baking pan with parchment paper, leaving overhang on two sides. Lightly coat parchment with cooking spray.
- 2
Combine oats, rice cereal, apricots, pepitas, sunflower seeds, and salt in a large bowl.
- 3
Combine brown rice syrup, sunflower seed butter, and cinnamon in a microwave-safe bowl. Microwave 30 seconds or heat in a saucepan over medium heat 1 minute.
- 4
Pour wet mixture into dry ingredients and stir until evenly combined.
- 5
Transfer to prepared pan and firmly press with the back of a spatula.
- 6
Bake for chewy bars: 20-25 minutes until barely starting to color around edges and soft in middle. For crunchy bars: 30-35 minutes until golden brown around edges and somewhat firm in middle.
- 7
Cool in pan 10 minutes. Using parchment overhang, lift onto cutting board. Cut into 24 bars while still soft.
- 8
Let cool completely without separating, about 30 minutes. Once cool, separate individual bars.
Tips
For even texture, press the mixture firmly into the pan using the flat bottom of a dry measuring cup or spatula. Loose pressing yields crumbly bars.
Store in an airtight container with parchment between layers to prevent sticking and clumping.
Cool completely before cutting for cleaner edges and bars that hold together well.
Good to Know
Store in an airtight container at room temperature up to 1 week, or in the freezer up to 2 months. Separate bars completely before storing to prevent sticking.
Mix dry ingredients the night before. Prepare wet ingredients the morning of baking. Or bake up to 3 days ahead and store covered.
Pack for lunch, breakfast with coffee or yogurt, or serve as an afternoon snack. Pairs well with fruit and tea.
Common Mistakes
Do not under-press the mixture to avoid bars that crumble when cut or eaten.
Do not bake beyond the recommended time for your texture preference to avoid overly hard, dry bars.
Do not skip cooling completely before separating bars to prevent them from breaking apart.
Substitutions
Dairy-Free Swaps
Vegan Options
high
Gluten-Free Swaps
medium
General Alternatives
FAQ
Can I make these without a microwave?
Yes. Heat the brown rice syrup, sunflower seed butter, and cinnamon together in a small saucepan over medium heat, stirring occasionally, until combined and slightly warmed, about 1 minute. Pour into dry ingredients and proceed as directed.
What if I prefer a chewier bar?
Bake for 20-25 minutes until the edges barely start to color and the center is still soft. These firm up significantly as they cool. Do not bake longer or they will become crunchy.
How long do the bars keep, and can I freeze them?
Bars stay fresh in an airtight container at room temperature for up to 1 week. Freeze in an airtight container or freezer bag for up to 2 months. Thaw at room temperature for 30 minutes before serving, or eat straight from the freezer.