Apricot Oat Bars

Taste summer all year long with these amazing apricot oat bars! Light, and just a touch of sweet makes them perfect for tea or anytime!

This post was originally posted Sept, 2018. It's been updated with new photos and information.

There's nothing quite like getting together with loved friends and family, right? Whether it's for a summer BBQ party, a late winter dinner party, or anytime in between, it's what makes the world go around.

When you get unexpected guests, of course you want an easy recipe to give them something sweet to munch on while you chat, right? That was how it was years ago. When company came over, the dessert bars, or the cake bars, or cupcakes, or coffee cake, came out with a cup of hot coffee or tea.

That's why I love making quick and easy apricot oat bars. They are simple bar recipe to make and are perfect for company as well as packing in the lunchbox. Of course, if they last that long.

What kind of flour can I use?

I have used fresh milled soft wheat flour, as well as all purpose flour with this. Both yield great flavor and texture. If you are wanting to transition your family off white flour, this is a great way to get started.

What about sugar? What do I use?

I use regular organic granulated sugar in this recipe. However, it also works well with coconut sugar, if you want to use that. It's got great flavor, but the coconut sugar is less sweet. For a bit of molasses flavor, try turbinado sugar.

You can use brown sugar, but it holds more moisture, so you would want to adjust the butter down 1 Tablespoon.

apricot oat bar being lifted out of the pan with a spatula

Ingredients:

Making your apricot oat dessert bars:

Preheat oven.
Add flour oats, baking powder and sugar to a medium sized mixing bowl. Stir to combine.
Melt the butter over low heat, then add to the mixture and stir until blended and moist. Mixture will be crumbly.
Press 2/3 of the mixture into the bottom of an UNgreased 8×8 baking dish.
Spoon apricot jam over the top. Crumble remaining oat and flour mixture over the top of the jam.
Bake until golden brown and bubbly, remove and allow to cool completely.
Store in an airtight covered container for 3-4 days on the counter or cut into squares and freeze individually for later.