Gluten-Free Oatmeal Apricot Bars (Printable Version)

Chewy bars featuring tender apricots and hearty oats for an ideal morning or afternoon treat.

# 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
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, 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 is perfectly chewy with a tender crumb that holds together beautifully
  • They're naturally sweetened but feel indulgent enough for dessert
  • Everything comes together in one bowl without any fancy equipment
02 -
  • The apricot filling needs to cool slightly before spreading or it'll make your base soggy
  • Pressing the base firmly is crucial or the bars will crumble when you slice them
  • They must cool completely before cutting or you'll end up with a messy heap
03 -
  • Use a kitchen scale for the oats and almond flour for consistent results every time
  • Line your pan with parchment facing up so the bars lift out cleanly

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