These vegan, gluten-free, Healthy Tropical Oat Bars are filling, packed with tropical flavors and are naturally sweet! Perfect for breakfast, lunch boxes or a snack on the go!
Preheat your oven to 350°. Line an 8-inch square baking dish with parchment paper.
Place dried apricots in a small saucepan and cover with water until the water is approximately ½ inch above the fruit. Place over medium-high heat just until it comes to a low boil, turn down the heat to a low-simmer and simmer until plump. I let mine simmer for at least 30 minutes, but 20 will be okay. Because of the long simmer time, I start the apricots before I begin measuring or chopping any other ingredient.
Place all other ingredients through raisins in a large mixing bowl.
Place plump apricots in the bowl of a food processor, reserving the cooking liquid. Process the apricots until completely smooth, adding some reserved cooking liquid if necessary. The liquid will help them puree.
Add the puree, coconut oil and honey to the large bowl and mix with a large wooden spoon. If needed add some of the reserved cooking liquid. In the 3 test batches I made, I needed about ¼ cup additional liquid. You want the “batter” to be cohesive but not extremely sticky or wet.
Press into the prepared pan with the back of a wooden spoon. Bake in preheated oven for 20-25 minutes or until the edges begin to brown.
Let cool and then cut into bars.
Notes
Store at room temperature for up to a week or in the freezer for several months. Wrap in wax paper and then place in a freezer bag prior to freezing. Take them out individual to thaw at room temperature!
I measured all ingredients before they were processed or chopped.