I have finally made a nut-free, bake-free Granola bar!
I got the idea for these after making my Homemade Cough Drops earlier this year.
I noticed as I prepared the honey for my cough drops, it became thickened, almost like a caramel. Since then, I’ve had the idea of making granola bars using that same preparation method for the honey.
And for that, I apologize.
But for the future, y’all need to know that I am the worst procrastinator.
It’s so true what they say, “why do today, what you can put off until tomorrow.” One of my favorite mottos.
It only took me three months to get around to making these, which isn’t really that bad for me!
Anyways, let me get back to these delicious Apricot Peach Honey Granola Bars before I forget.
There’s no baking involved and they’re peanut-free and nut butter-free.
These granola bars are nothing like the hard, crunchy Nature Valley Granola Bars that we grew up on. Unless you freeze them and immediately eat them.
Which I DO NOT recommend because you can literally break a tooth or become a candidate for expensive dental work.
Although I recommend storing these granola bars in the refrigerator, they’re best enjoyed at room temperature.
A sweet balance of soft, chewy, and sticky, with a crunch from the nuts. Perfect to snack on as a mid-afternoon pick-me-up to help keep you going until dinner time.
No guilt involved in giving them to your kids since they are refined sugar-free. Nothing but wholesome, nutritious ingredients that the entire family can enjoy anytime of the day.
Enjoy another recipe I made in 2016 for No-Bake Granola Bars.
As always, if you do make these Apricot Peach Honey Granola Bars, leave me a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!
Finally, a nut butter-free granola bar that you don’t bake! These Apricot Peach Honey Granola Bars are not only delicious and good for you but, they’re easy to make too. Made with wholesome ingredients of honey, oats, nuts, seeds, dried apricot and peaches. Perfect for breakfast on the go, snacking, or a pick-me-up during the day. Gluten-free, refined sugar-free, paleo, and nut butter-free.
- 1 cup honey
- 2 Tablespoons coconut oil
- 1/2 teaspoon cinnamon
- 1 and 1/2 cups old fashioned oats
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried peaches
- 1/2 cup sliced almonds
- 1/2 cup unsweetened coconut flakes
- 1/4 cup whole almonds, unsalted
- 1/4 cup whole cashews, unsalted
- 1/4 cup roasted, unsalted sunflower seeds
- 4 Tablespoons chia seeds
- 1/4 teaspoon sea salt
- Small sauce pan
- Wooden spoon
- Candy thermometer
- Prepare 8″ x 8″ pan by wiping with coconut oil. Line with parchment paper, letting paper overhang edges of pan. Set aside.
- Add honey, coconut oil, and cinnamon into a small sauce pan over medium heat.
- Bring to a boil, stirring continuously so mixture doesn’t burn. Once boiling, lower temperature between medium and low, with it being closer to the medium. I wish I could tell you the exact temperature, but I just kept it between the two temperatures, lowering when it got too hot and turning up when it wasn’t heating up enough.
- Continue to stir mixture until it reaches 260 degrees (Hard Ball).
- Once temperature reaches 260F degrees, remove pan off stove top and pour over oats mixture.
- Stir with wooden spoon, incorporating honey mixture throughout oats mixture.
- Immediately spoon into prepared pan, pressing down with wooden spoon. At this time, mixture should be cool enough to use your hands to press flat into pan.
- Using a heavy-duty knife, cut into squares.
- Place into refrigerator to cool.
- When ready to serve, remove from refrigerator and sit out on the counter for about 10 minutes. Remove granola bars from pan as a whole, by lifting edges of parchment paper.
- Using a butter knife, run knife along pre-made cuts and pull apart granola bars. Enjoy!
- Store in air-tight container for up to 1 week in your refrigerator.
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