Apricot and Almond Oat Bars
Got a free Sunday afternoon? Time to don your apron and get baking! These Apricot and Almond Oat Bars are super simple to make and even more delicious to dig into.
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NutritionPer Serving
- Calories99
- Fat4.6g
- Saturates0.8g
- Carbs12g
- Protein1.8g
- Sugars4.8g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
These Apricot and Almond Oat Bars are made from all kinds of nutritious ingredients, with only a hint of sugar! The majority of their deliciousness is down to the natural sweetness of the apricots and honey.
One of the best things about oat bars in general is they’re packed with protein and fibre that keeps you fuller for longer, making these Apricot and Almond Oat Bars the perfect mid-morning snack or afternoon pick-me-up. Bake a batch ahead of time, then stick them in the freezer and defrost whenever you need a fuss-free snack!
What diets are these Apricot and Almond Oat Bars suitable for?
These Apricot and Almond Oat Bars are suitable for vegetarian diets, and they can easily be made vegan, dairy-free, and gluten-free. Just be sure to swap out the following ingredients for suitable alternatives:
- Use vegan spread and maple or golden syrup instead of honey
- Use gluten-free oats
- Use dairy-free spread
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Apricot and Almond Oat Bars?
No, this recipe doesn’t call for any special ingredients. You’ll find everything on your local supermarket shelves — almond essence will be in the baking aisle.
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‘Absolutely Fabulous!!! Easy and definitely a new guilty pleasure without the guilt. A new family favourite to add to my ever growing list.’
How many calories are in these Apricot and Almond Oat Bars?
There are only 99 calories in just one of these Apricot and Almond Oat Bars, which means they falls into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 160°C fan. Grease an 18cm square cake tin with low-calorie cooking spray, then line with greaseproof paper.
Step 2
Place the spread, honey and almond essence in a small jug and microwave for 45-60 seconds, until melted.
Step 3
Place the oats, apricots, ground almonds, and sweetener in a bowl. Add the melted spread and honey, and mix through — until well combined.
Step 4
Pour into the prepared cake tin and level out with the back of a spoon. If using, sprinkle the flaked almonds on top and press down firmly.
Step 5
Place in the oven and cook for 25-30 minutes, until golden brown.
Step 6
Cool completely in the tin, then remove before cutting into 16 squares. These will keep in an airtight tin for 5 days — or they can be wrapped individually and frozen.
Can I freeze Apricot and Almond Oat Bars?
Yes, you can! This recipe can be frozen after baking, just remember to do the following:
- Freeze them as soon as they’re cold enough.
- Use a container suitable for freezing.
- Don’t forget to add a label reminding you what they are, and on what date you put them in the freezer.
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Apricot and Almond Oat Bars
Got a free Sunday afternoon? Time to don your apron and get baking! These Apricot and Almond Oat Bars are super simple to make and even more delicious to dig into.
-
Prep Time
10 MINS
-
Cook Time
25 MINS
- KCals 99
- Carbs 12G
Instructions
- Preheat the oven to 160°C fan. Grease an 18cm square cake tin with low-calorie cooking spray, then line with greaseproof paper.
- Place the spread, honey, and almond essence in a small jug and microwave for 45-60 seconds, until melted.
- Place the oats, apricots, ground almonds, and sweetener in a bowl. Add the melted spread and honey, and mix through — until well combined.
- Pour into the prepared cake tin and level out with the back of a spoon. If using, sprinkle the flaked almonds on top and press down firmly.
- Place in the oven and cook for 25-30 minutes, until golden brown.
- Cool completely in the tin, then remove before cutting into 16 squares. These will keep in an airtight tin for 5 days, or they can be wrapped individually and frozen.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
If you’ve made these Apricot and Almond Oat Bars and loved them, let us know by sharing a photo and tagging us on Instagram or in our Facebook group!
4 comments
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Hugh Gray-WallisThursday 29th January 2026
Hi, it’s very crumbly and not firming up into pieces.
I used Stork baking spread but everything else is the same?
HollyTuesday 3rd February 2026
Hi Hugh, it could be that your oven runs a little hot try cooking for a little less time and leave to cool completely before cutting, hope that helps!
NinaSunday 25th January 2026
Hi could I replace the spread with light olive oil or cold pressed rapeseed oil? Can the sweetener be replaced with regular sugar. If either of the above would work would it be the same amount. In weight? Thank you.
HollyWednesday 28th January 2026
Hi Nina, you can swap the sugar for sweetener if you prefer, we haven’t tested this recipe using olive oil or rapeseed oil so can’t guarantee the results, let us know how you get on!
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