Coconut Apricot Gluten Free Granola Bars

Coconut Apricot Gluten Free Granola Bars

Today I’m going to tell you how to make these super simple, super healthy, no-bake, coconut, apricot, gluten-free granola bars. Is that enough of a description? The secret to these granola bars is that they don’t actually have any oatmeal. That’s right, the base is dried flake coconut, and let me tell you they are amazing! Furthermore, they have another secret ingredient that may sound odd to you, but I beg you to give it a try. You won’t be sorry.

This page contains affiliate links.

Peanut butter, coconut, and apricots? How does that go together?

First of all, just imagine a peanut butter and apricot jam sandwich. This is one of my son’s favorite treats so we decided we would try to put that taste into a healthy granola bar. Now, I love to make my own granola bars and have many go-to recipes, but this time we wanted to try something new and without actually including oats. Voilà! Our peanut butter apricot coconut granola bars were born.

Chopped apricots

Lenten gluten-free granola bars

Also lately I’ve been struggling to find some recipes for my husband’s sweet tooth during Lent. Now, I won’t go into the minute details, but in Orthodoxy, for Lent one is to give up all animal products. There are a few other rules here and there, but it’s pretty much vegan. Because of this, I’ve been making all sorts of vegan cakes, bars, and cookies. Inevitably some turn out well and others don’t (like the vegan chocolate cake I tried last night – still working on that one). 

This recipe fits the exact mold we were looking for: healthy, gluten free, oat free, and lent-friendly. I give you full warning however, they have been known to cause squabbles around our house. My husband and son constantly try to figure out how to prevent the other from eating them all. I’ve actually found the container in some pretty interesting spots, and the four-year-old protests, “But Daddy won’t find them and eat them if they’re under my bed!”

Needless to say, we’ve had to establish some ground rules for hiding the granola bars.

Wouldn’t you like to make these delicious no-bake gluten-free granola bars today?

Gluten free granola bar ingredients

Recipe: Coconut Apricot Gluten-Free Granola Bars



First, in a large bowl combine the coconut, sunflower seeds, and chopped apricots. Mix those together so they’re evenly dispersed.

Gluten free granola bar mixture with apricots


Second, prepare your pan and line with parchment paper. I use a 7 inch by 11-inch baking dish, but you can use a 9×9 inch, 8×8 inch or whatever you have, and the bars’ thickness will vary.

Third, over medium heat bring your honey to a boil. Once there are bubbles all over, set the timer for 3 minutes.

Then, after the honey boils for three minutes take it off the heat and quickly mix in the peanut butter then 1 teaspoon of vanilla.

Honey & PB mixture for gluten free granola bars

Next, quickly pour your peanut butter and honey mixture over your coconut, sunflower seeds, and dried apricots.

Gluten free granola bar mixture

Mix it all together with a spatula to coat, and then turn it out into the prepared baking dish.

Pan of gluten free granola bars


Next, pack it down into the corners of the pan so you have an even thickness. I generally use the extra parchment paper sticking out of the pan to fold over on top of the bars and press it down firmly.

Then put it in the fridge to harden for at least 2 hours (or if you’re in a big hurry about half an hour in the freezer).

Last but not least, take them out of the pan using your extra parchment paper and cut into bars. I store them in the fridge or the freezer in an airtight container. This is the best way to store them because if they get too warm they can be flimsy and start to fall apart.

How to get your kids to eat healthy

It is so difficult to get kids to eat healthy these days.  Here are some tips you can implement today to help your kids make healthy choices.

Check out these ideas from Explorer Momma today!

The perfect gluten-free snack

These coconut apricot gluten-free granola bars make a great mid-morning or afternoon snack. Also, if you keep them in the freezer you can set one out about 10-15 minutes before you’re planning to eat it. In addition, they’re the perfect way to stop that afternoon hunger craving and prevent me from making some fairly unhealthy choices.

So listen, if you are looking for a healthy, lent-friendly, sweet alternative to a candy bar look no further. Give these bars a try, and I seriously doubt they will last long in your fridge! I hope you enjoy them.


Coconut Apricot Gluten-Free Granola Bars

Kid-friendly, easy, and healthy coconut apricot goodness!
Prep Time10 mins
Cook Time5 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: Gluten-Free
Servings: 16
Calories: 139kcal
Author: Lauren


  • 1 3/4 cups shredded coconut unsweetened
  • 1/2 cup sunflower seeds raw or toasted
  • 1/2 cup dried apricots chopped
  • 1/2 cup honey
  • 1/2 cup peanut butter
  • 1 tsp vanilla
  • 1/4 tsp sea salt


  • Line a 13x9 pan or glass dish with parchment paper, and set it aside.
  • Combine the coconut, sunflower seeds, apricots, and salt in a large bowl and mix to combine.
  • Heat the honey in a saucepan over medium-high heat until it boils all the way around the pan.
  • Boil the honey for 3-4 minutes.
  • Take the honey off the heat and stir in the vanilla.
  • Pour the honey over the coconut mixture, and stir it quickly to coat.
  • Spoon the mixture into the dish/pan, and press it down firmly. Use the parchment paper to help press it down evenly.
  • Place the pan in the freezer for 30 minutes.
  • Take it out of the freezer and cut into 16 bars.
  • Wrap each with parchment paper and place in a sealed container in the refrigerator until ready to eat.


Calories per My Fitness Pal.


What are your favorite recipes for lent?



What are your best kid-friendly recipes?


Do you have some sweet vegan treats recipes?


I’d love you to leave your suggestions in the comments section!


Pin It on Pinterest

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.