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+ servings
5 from 1 vote
apricot coconut bars in parchment paper on a marble table.
Apricot & Toasted Coconut Breakfast Bars
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins

These Apricot & Toasted Coconut Breakfast Bars are an easy grab-and-go meal when you're in a rush in the morning and you don't have time for a sit-down breakfast. Dried fruit, coconut, seeds, and nuts make these bars chewy and delicious for a satisfying meal on the go.

Course: Breakfast, Snack
Cuisine: American
Keyword: healthy, breakfast, breakfastbar, glutenfree, dairyfree, soyfree
Servings: 10 bars
Calories: 308 kcal
Author: Jodi Moreno
  • 2 cups shredded coconut flakes
  • 1/2 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 1 1/2 cups gluten-free rolled oats
  • 1/2 cup chopped dried apricots
  • 1/2 cup honey
  • sea salt to taste
  1. Line the baking dish with parchment paper and set aside.

  2. Put the coconut, sesame seeds, and sunflower seeds in a dry frying pan and toast over low heat until the coconut is lightly browned and fragrant, about 2-3 minutes. Transfer to a large mixing bowl and add in the oats, apricots, honey and a pinch of sea salt and stir until all of the ingredients are incorporated.

  3. Transfer the mixture to the baking dish and using wet fingers, press it evenly into the dish. Cover and cool in the fridge for 3 hours. Slice into bars and serve.

  4. Store in the fridge wrapped individually in parchment paper.

Nutrition Facts
Apricot & Toasted Coconut Breakfast Bars
Amount Per Serving
Calories 308 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Sodium 10mg0%
Potassium 299mg9%
Carbohydrates 33g11%
Fiber 6g25%
Sugar 19g21%
Protein 6g12%
Vitamin A 234IU5%
Vitamin C 1mg1%
Calcium 94mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.