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Apricot Hazelnut Granola Bar
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Apricot Hazelnut Granola Bar
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Whole oats, hazelnuts and apricots give these homemade granola bars a good-for-you boost of flavor.

Prep time
Bake/Cook time
40 snack bars
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Apricot Hazelnut Granola Bar
Light Brown Sugar
Prep time :
Bake/Cook time :
Yield :
40 snack bars


  • 5 1/2 cups old fashioned oats
  • 1 1/2 cups toasted hazelnuts
  • 1 cup dried apricots
  • 1/2 cup (1 stick) butter
  • 2/3 cup honey
  • 2/3 cup Dixie Crystals Light Brown Sugar
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 cup semi sweet chocolate chips


  1. Preheat oven to 350°F.
  2. Line a 13 x 9 inch pan with plastic food film and set aside.
  3. Scatter oats evenly onto two cookie sheets and place in oven for 12 minutes tossing oats a few times while toasting. Remove from oven and toss in hazelnuts.
  4. Cut each dried apricot in about 6 -8 slivers and set aside.
  5. In a pan large enough to hold all ingredients combine butter, honey, brown sugar and salt. Stir to a boil and remove from heat. Stir a few more minutes until sugar is well dissolved. 
  6. Add vanilla extract, apricot pieces, toasted oats and hazelnuts. Stir to combine and add chocolate chips.
  7. Transfer mixture into prepared pan. Cover with additional plastic food wrap and press very hard onto the surface to firmly pack the mixture. This is a vital step to ensure that the granola bars will not fall apart. (You may want to stand on your toes and have your torso weight help with pressing.)
  8. Place pan in the refrigerator for 2 hours before cutting.
  9. Lift granola bars out of the pan and cut in desired size. Wrap each or a few together in plastic food wrap. The bars will last at least a week.


This same recipe base can be used to make Chocolate Peanut Butter Granola Bars and Cherry Almond Granola Bars.

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