apricot, nut & oat bars




Prep Time


Cook Time

A lovely addition to a lunchbox or as a snack on the run.



For the apricot, nut & oat bars

  • 200g dried apricots, plus extra for decoration
  • 1⁄4 cup maple syrup
  • 100g coconut oil — solid
  • 200g rolled oats
  • 2 tablespoons ground ginger
  • 1⁄2 cup roughly chopped hazelnuts
  • 1⁄2 cup roughly chopped pistachios
  • 1⁄2 cup pumpkin seeds
  • 120g dark chocolate


For the apricot, nut & oat bars

  • Soak the apricots in boiling water for 5 minutes. Drain well.
  • Transfer to a food processor with the maple syrup and coconut oil and blitz until well combined.
  • Add the oats and ginger and pulse until mostly combined.
  • Transfer to a bowl and mix in the nuts and pumpkin seeds.
  • Line a 28 x 18cm slice tin with baking paper.
  • Press the mixture into the prepared slice tin and press down well with the back of a spoon.
  • Decorate with a few extra apricots on the top, pushing them into the mixture.
  • Refrigerate for 2 hours.
  • Remove from the tin and cut into bars
  • Melt the chocolate in a bowl set over a pan of simmering water or in short bursts in a microwave, stirring between bursts.
  • Dip half the bars into the chocolate or simply drizzle it over the top using a fork.
  • Store in the refrigerator.