Gluten-Free Oatmeal Apricot Bars (Printer-friendly)
Chewy bars with dried apricots and gluten-free oats. Perfect sweet treat for breakfast or snacks.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups gluten-free rolled oats
02 - 1 cup almond flour
03 - 1/2 cup light brown sugar, packed
04 - 1/2 teaspoon ground cinnamon
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1/2 cup unsalted butter, melted and cooled (or dairy-free alternative)
08 - 1/4 cup pure maple syrup
09 - 1 large egg, room temperature
10 - 1 teaspoon pure vanilla extract
→ Filling
11 - 1 1/2 cups dried apricots, chopped
12 - 1/3 cup orange juice
13 - 2 tablespoons honey
14 - 1 teaspoon lemon zest
# How to Prepare:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a small saucepan over medium heat, combine chopped dried apricots, orange juice, honey, and lemon zest. Simmer for 8–10 minutes, stirring occasionally, until the apricots are soft and the mixture is jammy. Let cool slightly.
03 - In a large bowl, mix together gluten-free oats, almond flour, brown sugar, cinnamon, baking soda, and salt.
04 - In another bowl, whisk melted butter, maple syrup, egg, and vanilla extract until smooth.
05 - Pour the wet ingredients into the dry ingredients. Stir until well combined and crumbly.
06 - Press about two-thirds of the oat mixture evenly into the prepared pan.
07 - Spread the apricot filling over the base.
08 - Crumble the remaining oat mixture over the apricot layer. Gently press down.
09 - Bake for 25–30 minutes, or until the top is golden brown.
10 - Cool completely in the pan before lifting out and slicing into bars.
# Expert Advice:
01 -
- The texture strikes that perfect balance between chewy and crumbly, like a hug for your mouth
- Theyre naturally sweetened with fruit and maple syrup, so you wont feel weighed down afterward
- The oat crumble topping creates these golden crispy edges that everyone fights over
02 -
- Letting the apricot filling cool slightly before spreading prevents the oat base from getting soggy
- Pressing the base firmly and evenly prevents those frustrating crumbly edges that fall apart when you cut them
- These absolutely must cool completely before slicing—warm bars are delicious but will crumble into a mess
03 -
- Use room temperature ingredients to prevent the melted butter from seizing when it hits the egg
- Line your pan with parchment going both directions for foolproof removal every time