Gluten-Free Oatmeal Apricot Bars (Print Version)
Chewy bars with tender apricots and hearty gluten-free oats. Ideal snack or breakfast.
# What You 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 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 Hints:
01 -
- The texture walkway between crunchy top and tender fruit layer makes every bite interesting
- They actually taste better the next day when the flavors have had time to become friends
02 -
- Let these cool completely before slicing or they will crumble apart instead of holding their bar shape
- The apricot filling must cool slightly before spreading or it will melt into the base layer creating one uniform layer instead of distinct stripes
03 -
- Use the bottom of a flat measuring cup to press the base layer into the pan for even results without手指 marks
- Chill the bars for 30 minutes after cooling for cleaner slices that look professionally made