Gluten-free no-bake Peanut Butter and Apricot Granola Bars

Perfect for snacking, these homemade granola bars are gluten-free and packed with protein, fibre and healthy fats from the peanuts and peanut butter. Dried apricots add a touch of sweetness.

  • Prep time: 15 minutes
  • Freeze time: 1 hour
  • Makes: 16 bars



¾ cup (175 mL) dry roasted peanuts, divided
2 cups (500 mL) dried apricots
2 cups (500 mL) gluten-free rolled oats
2 tbsp (30 mL) ground flax seeds
1 cup (250 mL) natural peanut butter
½ cup (125 mL) honey
1 tsp (5 mL) vanilla extract
2 cups (500 mL) puffed brown rice cereal


Add ½ cup (125 mL) of peanuts and apricots to the food processor, and pulse until they break into small pieces.

Add everything else except for the remaining ¼ cup (60 mL) of peanuts and the brown rice cereal. Process until smooth and sticky. Roughly chop the remaining ¼ cup (60 mL) of peanuts and add to the mixture along with the rice cereal. 

Line a 9x13" rectangular pan with wax or parchment paper, and press the mixture into the bottom of the pan. 

Transfer the pan to the freezer for 1 hour. Cut into 20 bars and wrap each individually in plastic wrap. Store in the fridge or freezer until ready to eat.


Tip: You can also swap out the dried fruit and cereal recommended in this recipe for your favourites. If you don't need a gluten-free version, try using a high fibre cereal and regular rolled oats.