Granola bars crammed full of soft chopped apricots, golden cashews, soft buttery oats, a pinch of ginger and topped with lashings of dark chocolate. These apricot and cashew granola bars are a nostalgic taste of childhood updated for maturer tastebuds.
Maple vs golden syrup
Granola bars will always remind me of school dinners (which in this case is not a bad thing). Granola bars are similar to what we call flapjacks here in the UK. Although, with this recipe I’ve swapped out the golden syrup for maple, which has a more sophisticated and refined flavour. These apricot and cashew granola bars are lower in sugar, especially when compared to the sugar filled bars of my childhood; but no need to worry they are just as buttery, soft and moreish.
Healthier granola bars
Granola bars are easy to whip up in the kitchen. You only need a handful of ingredients, all of which can be found in your store cupboard. Stuff full of rolled oats, nuts, seeds and dried fruit to make these granola bars healthier than many of their counterparts, but just as indulgent. Finally, finish off with a drizzle of dark chocolate to keep up the pretence that these are adult only treats; and well, who doesn’t appreciate chocolate drizzled anything?
Chewy vs crunchy
When it comes to any kind of granola bar there is always the eternal chewy vs crispy debate. These granola bars definitely lean more towards chewy, however the sides do crispen up creating a lovely textural contrast and allowing you to enjoy the best of both worlds. The bars are full of flavour, thanks in part to being stuffed with sunflower seeds and deeply roasted cashews. Don’t be tempted to skip the roasting step as it makes all the difference!
How to keep granola bars from falling part
Trial and error is a part of recipe creating and there was definitely a lot involved when making these apricot and cashew bars. Sometimes too crumbly, occasionally too bland. Nevertheless, flapjacks are forever deserving of my perseverance.
To avoid crumbly flapjacks you need a good measure of margarine and syrup – basically don’t scrimp on the good stuff. You want the sticky, buttery mixture to really coat all the oats until they’re glistening and making that wonderful mushy, squelchy sound. Scrape into the parchment paper lined tin and fully pat down with the back of a spoon until the air bubbles are squashed out of existence. Yes, I’m serious about flattening this oaty mixture!
Place in the oven and bake until the edges have slightly browned and the centre remains soft, approximately 25 minutes. Slightly underbaking these apricot and cashew granola bars helps to produce a chewier, softer flapjack. Lastly, drizzle over the dark chocolate, and then be patient my friend! Allow the bars to cool completely before cutting and serving.
I like to think these granola bars are suitable for breakfast due to them being loaded with oats. I can’t be the only one kidding myself? But in all honesty these granola bars are best enjoyed in the late afternoon, preferably with a light drizzle of rain outside, a steaming cup of tea and legs curled under oneself.
Let me know how you get on making this recipe by leaving a comment. I’d love to see your creations over on instagram!
Fancy trying other healthier snack recipes?
Apricot and cashew granola bars
Ingredients
- 100 g cashews
- 160 g dairy free margarine
- 120 g maple syrup
- 200 g rolled oats
- 120 g soft dried apricots roughly chopped
- 80 g sunflower seeds
- 1/2 teaspoon ground ginger
- 40 g dark chocolate
Instructions
- Pre heat the oven to 200°C/ fan 180°C / gas 6.
- Spread the cashews onto a baking tray and place on the middle rack in the oven. Toast for 7 minutes until a deep golden brown. Remove and place in a bowl to cool slightly, then roughly chop. Reduce the oven to 180°C/ fan 160°C / gas 4.
- Meanwhile lightly grease a 20cm/ 8 inch brownie tin and line with baking parchment.
- Melt the margarine and maple syrup over a low heat.
- In a mixing bowl, add the oats, chopped apricots, seeds, ginger and chopped cashews.
- Pour over the margarine-maple syrup and mix well so the oats are generously coated.
- Pour into the lined brownie tin. Spread out the mixture so it forms an even layer. Then use the back of the spoon to press down hard on the mixture making sure there are no air bubbles remaining. This will help to prevent the bars from crumbling when they are later cut into squares.
- Place the tin in the oven at 180°C/ fan 160°C for 25 minutes. The granola is cooked when the edges are a light golden brown and the centre a little soft.
- Remove from the oven. Melt the chocolate and drizzle over the top in any pattern you fancy.
- Leave the granola to cool completely in the tin. Then cut the granola into nine squares and gently remove from the tin, using the baking parchment to help.