Gluten-Free Oatmeal Apricot Bars (Printer-friendly)
Chewy bars featuring sweet apricots and wholesome gluten-free oats for an easy handheld snack.
# 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
# How To Make It:
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 Tips:
01 -
- The texture is somehow both chewy and tender, like a perfect oatmeal cookie met a fruit compote and fell in love.
- These bars feel substantial enough for breakfast but sweet enough to satisfy that 3pm sugar craving without leaving you heavy.
02 -
- Pressing the base layer firmly is the difference between bars that hold together and ones that fall apart the second you touch them.
- Letting the apricot filling cool before spreading prevents it from mixing into the oat layer and creating muddy swirls instead of distinct layers.
03 -
- Chill the bars in the fridge for 30 minutes before slicing to get the cleanest, most professional-looking squares.
- Use a sharp knife and wipe it clean between cuts for pretty edges that don't look ragged and messy.