These are the perfect lunch time or after school snack. They aren’t as big as a granola bar, but have the perfect balance of sweet and salty. The blend of apricot, mango, and coconut make this a great vegan, gluten-free treat!
Apricot-Mango Granola Bites
1/2 cup roasted pistachios (unsalted), coarsely chopped
1/2 cup cashews, coarsely chopped
3/4 cup crispy brown rice cereal
1/2 cup old-fashioned oats
1/4 cup pepitas (roasted pumpkin seeds)
1/2 cup dried apricots, diced
1/4 cup shredded unsweetened coconut
1/4 cup dried mango, diced
3 Tablespoons apricot jam
2 Tablespoons agave nectar
1. Preheat the oven to 325 degrees. Line the bottom and sides of a glass 8-inch square baking pan with foil and coat it with coconut oil.
2. Mix all of the dry ingredients (the first 8 ingredients above) in a medium bowl. Mix in apricot jam and agave nectar and toss to combine, coating the ingredients thoroughly. Spread mix in the prepared pan. Coat another piece of foil with coconut oil and firmly press a small pan on top of the granola mix to pack it into the pan (this helps compress all of the ingredients and makes firmer granola bites). Remove the top layer of foil and place into oven.
3. Bake for 30 to 35 minutes or until the top begins to turn golden. Cool in the pan on a wire rack for 10 minutes.
4. Lift the baked square out with the foil. Cut into sixteen squares, then allow to cool completely before removing the foil.