Apricot-Walnut Cereal Bars

Apricot-Walnut Cereal Bars

31 Reviews
From: EatingWell Magazine April/May 2005

Crisp and chewy, this bar is a good-for-you alternative to store-bought cereal bars. The secret ingredient, silken tofu, will give your day a protein-packed start. The recipe also works with other fruit-and-nut combinations.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 3 cups old-fashioned rolled oats
  • 1/2 cup chopped walnuts, (about 2 ounces)
  • 3 cups unsweetened puffed-grain cereal, such as Kashi
  • 2 cups chopped dried apricots
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 12 ounces silken tofu, drained (about 1 1/3 cups)
  • 1 large egg
  • 1/2 cup canola oil
  • 1 cup honey
  • 1 tablespoon vanilla extract
  • 2 tablespoons freshly grated lemon zest


  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat a large (15 1/4-by-10 1/4-inch) jellyroll-style pan with cooking spray.
  2. Spread oats and walnuts on a baking sheet with sides. Bake until fragrant and light golden, 8 to 10 minutes. Transfer to a large bowl and add puffed cereal, dried apricots, flour and salt; stir to combine.
  3. Meanwhile, puree tofu, egg, oil, honey, vanilla and lemon zest in a food processor or blender until smooth, scraping down the sides as needed. Make a well in the center of the oat mixture; fold in the tofu mixture until combined. Spread evenly in the prepared pan.
  4. Bake until firm in the center and golden brown, 35 to 40 minutes. Let cool completely in the pan on a wire rack before cutting into bars with a sharp knife.
  • Make Ahead Tip: Individually wrap in plastic and keep at room temperature for up to 5 days or freeze for up to 1 month. Thaw at room temperature or remove plastic, wrap in a paper towel and defrost according to your microwave's directions.
  • Easy cleanup: Dessert pans can be a headache to clean. Skip the soaking and scrubbing by lining your pan with parchment paper before you bake.

Nutrition information

  • Serving size: 1 bar
  • Per serving: 286 calories; 11 g fat(1 g sat); 4 g fiber; 44 g carbohydrates; 5 g protein; 11 mcg folate; 12 mg cholesterol; 25 g sugars; 208 IU vitamin A; 1 mg vitamin C; 31 mg calcium; 2 mg iron; 98 mg sodium; 289 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 fruit, 2 fat

Reviews 31

March 21, 2014
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By: EatingWell User
Cracks me up when people discuss concerns about the fat and carbs in Energy Bars. That's the purpose folks - provide energy!
January 29, 2013
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By: EatingWell User
healthy snack bar; good for breakfast on the go for teenagers and family these were a great option for a quick breakfast or to -go snack; we used sunflower seeds because we do not like nuts and decreased the amount of honey to 3/4 cup and didn't notice a difference Pros: tasty, nutritious , good way to add protein for vegetarian teenage daughter Cons: use the correct pan size or they can get too soft or crumbly
September 16, 2012
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By: Shellymo54
Great Grab and Go Breakfast I made these for a birthday celebration at work and was asked for the recipe several times. I was a little scared about the tofu because I never used it before. It made the bars creamy and the tofu picked up the vanilla flavor. Very filling and a good grab and go breakfast. I wrapped the bars individually in plastic wrap and placed them in a storage bag and kept them in the refrigerator. They kept well all week and the plastic wrap kept the bars moist. Pros: Easy to make and take
January 25, 2012
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By: EatingWell User
Chewy, cookie-like texture and lots of flavor! Subsituted Kashi Go Lean cereal for puffed rice to increase protein and fiber content. Have tried cranberry/pecan and pineapple/coconut combos, both of which were delicious. I, like many readers, decreased the added sugar (in the cranberry/pecan bars, I used 2/3 cup maple syrup and agave, and in the pineapple/coconut bars, I used 1/2 cup of honey plus a couple tablespoons water).
November 22, 2011
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By: EatingWell User
Nice taste and flavor, but not the texture I hoped for... The bars weren't a texture that I expected, and I wasn't a big fan of the final product (though my husband was). I cook with tofu and certainly know my way around a recipe, so I don't think it had to do with me own techniques, but just the recipe itself. Pros: Healthy and easy to make Cons: strange final texture - not like a cookie, not like a bar.
August 03, 2011
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By: EatingWell User
Good eats for road trips I made these for a recent month-long road trip. While they didn't last that long, having them on hand helped us eat healthier and avoid roadside snacks and fast food. This also was my first time to cook/bake with tofu, and I love how it adds a lot of protein and helps the bars bind. Pros: Easy to make, healthy, filling. Cons: A few too many ingredients.
June 28, 2010
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By: EatingWell User
just okay not my favorite treat
May 18, 2010
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By: EatingWell User
I have not yet tried the recipe but just reading the comments... some people need to understand that there are good carbs and bad carbs as there are good fats and bad fats. too bad the labels are not broken down like that! I get brain pain trying to explain this to my husband also!! if it says 48 CARBS it does not necessarily mean that all 48g of CARBS are bad for you..there my be 40g of GOOD CARBS and only 8g of BAD CARBS. of that 12g of FAT... maybe only 4g of those 12 are BAD. I personally feel that with all the 'good' and 'bad' of this and that in foods anymore... they should be broken down on labels so that people can make more educated decisions. it can be very frustrating for someone who is sayyyy... diabetic or has heart disease.. to try to control their intake of good and bad when you don't know for sure.
March 01, 2010
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By: EatingWell User
Yummy - I used wheat flour instead of all purpose - half the salt. Next time I plan on using applesause instead of oil and maybe all egg white.