5 Ingredient Apricot Larabars
Good morning blog readers! The past few weeks have been really busy with friends and family in town and traveling for work. Therefore this week’s post features a recipe that is not exactly my own, but a variation on one that I’ve been making for years from Chocolate Covered Katie.
If you’ve never bought a Larabar before, they are like soft granola bars made with only pure natural ingredients – usually the base is some combination of dried fruit and nuts. No, I promise Larabar is not paying me for this post (that would be nice!), but I really do like their product and their simple ingredients list make them a great choice to replicate at home (and a lot cheaper, too).
In semi-related news, I am officially in the 3rd trimester of my pregnancy and starting the countdown to the end! I did not realize that my ‘bump’ would already be this big with 2 1/2 months left to go…pregnant bellies get a lot bigger than I anticipated! Part of my baby-prep-plan over the next few months is to make and freeze food so that we’ll have a bunch of meals on hand for when things are too busy to cook at home. These apricot larabars are perfect for that. I can make a large batch in just a few minutes and they last really well in the freezer.
This recipe yields about 16 apricot larabars, but if you don’t want or need that many larabars hanging around then you can just half/quarter/etc the recipe. I like to make them in bulk because they freeze and refrigerate so well, and for easy storage you can individually wrap each bar in plastic wrap.
- 2 1/2 cups of old fashioned rolled oats or quick oats
- 2 cups of dried apricots (about 12 ounces)
- 2 cups of chopped walnuts (I used pre-chopped walnut halves, but you could use whole walnuts and just add about another 1/4 cup)
- 1 cup of raisins
- 3 tbsp honey
- 3 tbsp water
- 1 tsp salt
- Pulverize oats in food processor or blender.
- Add the remaining ingredients to food processor or blender and mix well until mixture is sticky enough that you can easily form clumps with your fingers.
- Line an 8x8 pan with parchment paper and transfer the mixture into the pan.
- Use a spoon or your hands to pack the mixture down evenly into the pan.
- Cover and refrigerate for at least an hour. Lift the bars out of the pan by holding onto the parchment paper, and use a knife to slice into strips.