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Apricot-Walnut-Date Power Bars


There is no added sugar in these crunchy, chewy bars from F&W's Kay Chun. For best flavor, be sure to use the California Blenheim apricots called for rather than other imported varieties.

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Rate this recipe 4.3/5 (6 Votes)


  • 1 1/2 cups extra-thick rolled oats
  • 1 1/2 cups walnuts
  • 1 cup dried California Blenheim apricots, coarsely chopped (5-ounces)
  • 1 cup pitted Medjool dates (8-ounces)
  • 1 cup toasted unsweetened flaked coconut
  • 1/4 cup flax seeds
  • 1/2 teaspoon kosher salt


Servings 12
Preparation time 15mins
Cooking time 30mins
Adapted from


Step 1

Preheat the oven to 375°F.

Line a 9 X 9-inch metal pan with plastic wrap. Spread the oats and walnuts on 2 separate baking sheets; toast until golden, about 8 minutes for the walnuts and 15 minutes for the oats. Let cool, then finely chop the nuts.

In a food processor, puree the apricots and dates to a paste. Scrape into a medium bowl and stir in the oats, walnuts, coconut, flax seeds and salt. Press the mixture into the prepared pan and chill until firm, about 1 hour. Cut into 12 bars and serve.

Make Ahead:

The bars can be refrigerated for 1 week or frozen for 1 month.

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