Gluten-Free Oatmeal Apricot Bars (Printable version)

Chewy bars featuring tender apricots and wholesome gluten-free oats, ideal for breakfast or snacking.

# Ingredient list:

→ 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
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

# Directions:

01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Combine chopped dried apricots, orange juice, honey, and lemon zest in a small saucepan over medium heat. Simmer for 8-10 minutes, stirring occasionally, until apricots soften and mixture becomes jam-like. Set aside to cool slightly.
03 - In a large bowl, combine gluten-free oats, almond flour, brown sugar, cinnamon, baking soda, and salt. Mix thoroughly to ensure even distribution.
04 - In a separate bowl, whisk together melted butter, maple syrup, egg, and vanilla extract until smooth and fully incorporated.
05 - Pour wet ingredients into dry ingredients. Stir until well combined and mixture has a crumbly texture throughout.
06 - Press approximately two-thirds of the oat mixture firmly and evenly into the bottom of the prepared baking pan.
07 - Spread the cooled apricot filling evenly over the pressed oat base.
08 - Crumble remaining oat mixture over the apricot filling. Gently press down lightly to adhere the topping without compacting completely.
09 - Bake for 25-30 minutes until the top is golden brown and set.
10 - Cool completely in the pan before lifting out using parchment overhang. Slice into 12 even bars.

# Expert Tips:

01 -
  • The texture is absolutely perfect with a soft fruit center and crumbly oat topping that holds together beautifully
  • They come together in under an hour but taste like you spent all afternoon baking
  • The naturally sweet apricot filling means you can cut back on refined sugar without sacrificing flavor
02 -
  • Letting the bars cool completely is non-negotiable because the oat layer needs time to set or you will end up with a delicious but messy crumble instead of bars
  • The filling should be cooled slightly before spreading so it does not melt the butter in your oat base
  • If your almond flour is very coarse, pulse it a few times in a food processor for a more tender texture
03 -
  • Use kitchen scissors to chop dried apricots instead of a knife as they are much less sticky and tedious to work with
  • Rotate the pan halfway through baking if your oven has hot spots to ensure even golden coloring

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