Apricot Pistachio Bars

Skip the store and go DIY instead with these easy apricot pistachio bars with almonds, pumpkin seeds, coconut flakes and brown rice cereal.

I never can make it from breakfast to lunch without having a little something to eat in between.

Lately my nibble of choice has been a Kind bar, those irresistibly convenient mixed nut and dried fruit snacks, but they are pricey.

Sometimes at $2 or more a pop, they feel like an extravagance even though their ingredients do justify their cost.

Always up for a DIY challenge in the kitchen, I tackled homemade Kind bars.

Inspired by my favorite flavors, I made apricot pistachio bars.

Roasted almonds, crispy brown rice cereal, pumpkin seeds and coconut flakes added an appealing variety of textures and tastes.

The bars were so easy that I may skip store-bought versions from now on.

Apricot Pistachio Bars

• Author: Paige Adams
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: 12 bars 1x

Skip the store and go DIY instead with these easy apricot pistachio bars with almonds, pumpkin seeds, coconut flakes and brown rice cereal.

Ingredients

• Non-stick cooking spray
• 1 cup salted roasted pistachios
• 1 cup unsalted roasted almonds
• 1/2 cup crispy brown rice cereal
• 1/2 cup chopped dried apricots
• 1/2 cup pumpkin seeds
• 1/4 cup unsweetened coconut flakes
• 1/3 cup brown rice syrup

Instructions

1. Preheat the oven to 325 degrees F.
2. Line a 9-inch square baking pan with aluminum foil and grease with non-stick cooking spray.
3. In a large bowl combine the pistachios, almonds, crispy brown rice cereal, dried apricots, pumpkin seeds and coconut flakes. Stir in the brown rice syrup. Transfer the mixture to the prepared baking pan. Press down into an even layer by covering with waxed paper and using the bottom of a glass.
4. Bake for 18-20 minutes until the nuts are well toasted. Cool completely before cutting into 12 bars.
5. Store in an airtight container.