When I need a treat to take on the road, I almost always reach for this Apricot Almond Granola Bar recipe from my friend Terri Milligan. Whether you want an easy breakfast for those slow, lazy mornings or a sweet midday snack, this recipe has got you covered. Chewy and wholesome, I used to slip them in my children’s lunch boxes before school. But trust me—they are good enough for the grown-ups too. Win-win! They are great to bring with you to parties and get-togethers. People love them, so try to make extra if you can!

If you’re not going to eat them right away, you can store them in an airtight container or zip-lock bag for up to a week or freeze them for up to 4 months. Just lay sheets of parchment paper between or individually wrap each bar to prevent them from sticking together. And you want to try a different flavor profile, Terri suggests swapping out the apricots for some dried cherries or cranberries. Feel free to experiment with other dried fruits or to mix and match as your heart desires. I personally really love the cherry version, too!