Heavenly Apricot Oat Bars

Whenever I’m after an easy and cozy bite, these oat bars packed with apricot spread always hit the spot. They’re chewy, sweet, and have a buttery touch—perfect for something quick nobody can resist at my place.

I surprised everyone the first time I brought these to a last-minute picnic—everyone kept reaching back for more before I even had the sandwiches out. They’re great to toss in your lunch bag or grab alongside coffee in the morning.

Dreamy Ingredients

• Apricot preserves: Bright, sweet, and a bit zingy. Go for a jar that’s packed with fruit and isn’t loaded with syrup
• All-purpose flour: Pulls everything together. Give it a sift if it’s lumpy—makes mixing easier
• Rolled oats: Chewy and hearty. Old-fashioned ones make the best bars
• Baking soda: Just a pinch helps your bars bake up nice and soft
• Packed brown sugar: Adds moisture and a yummy caramel note. Fresher sugar makes bar texture so much better
• Butter: Softened for max creaminess and flavor. Use the good stuff if you can

Simple How-To

Cool and slice:

Chill the batch all the way on a rack. That way, you’ll get clean cuts without the bars falling apart

Bake until golden:

Pop the pan in the oven. You’re done when the edges look golden brown and the fruit topping is softly bubbling here and there—about thirty to thirty five minutes

Spray your dish:

Hit an eight or nine inch square baking dish with nonstick spray so the bars pop out easy. Use a paper towel if you need to mop up any extra grease

Make the crumb mixture:

Grab a mixing bowl. Squish together soft butter and brown sugar until you’ve got a thick, smooth mush. Sprinkle in baking soda, pour in the oats and flour, then stir till clumpy with no dry bits

Build your crust:

Measure two cups of crumb mixture. Dump it in your prepped pan and really press down (fingers or bottom of a cup both work) so you get a solid base, even in the corners

Spoon on the preserves:

Scoop the apricot preserves over the crust. Spread gently with a spoon or spatula—stop a little short of the edges so nothing bubbles over

Crumble on top:

Take the last of your oat mix and sprinkle it all across the preserves. Give some bits a little squeeze to make chunky crumbles for even more texture

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Apricot jam takes me back to springtime at grandma’s—she’d let me stir the fruit while it cooked and sneak a taste before it finished. Layered in these bars, the jam keeps that bright pop while the oats feel so homey, like biting into pure sunshine.

Storage Hacks

Stash leftover squares in a tight container on the counter for up to three days. Want them to last? Keep them chilled in the fridge and you’ll have almost a week of treats. You can even freeze them one at a time—just wrap in plastic, tuck in a freezer bag, and thaw on the counter when you want one.

Swap Ideas

No apricot spread? Reach for any thick fruity jam like cherry, raspberry, or strawberry. Craving crunch? Toss some chopped pecans or walnuts into the topping. If you’re avoiding gluten, swap in a gluten-free flour blend instead of regular flour.

Fun Ways to Serve

Pair these with hot tea or enjoy as dessert after dinner. For a little upgrade, warm up a square and drop vanilla ice cream or a splash of whipped cream on top. Cut them up small for parties, holiday plates, or sharing at a bake sale.

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Tradition and Background

Oat bars packed with fruit fillings are classic in both British and American kitchens. Apricot in the middle is a nod to European jams—a bright pick-me-up, especially when you can’t get fresh fruit.

Common Recipe Questions

→ Is it okay to use a different fruit spread instead of apricot?

Totally! Swap in peach, raspberry, or strawberry jam if you like. Tweak the amount so the center isn’t runny or dry.

→ Can I use steel-cut oats for these?

Skip steel-cut oats for this—they stay way too tough. Rolled oats will give you that soft, crumbly bite.

→ What’s the best way to store bars after baking?

Once they’re cool, stick them in a sealed container. On the counter, they’re good for three days, or chill in the fridge for a week.

→ Are these good for freezing?

Yep! Wrap each square in parchment, throw them in a zip bag, and freeze for up to two months. Defrost at room temp when you want one.

→ How do I make these less sugary?

You can just use a jam with less sugar or hold back a bit of the brown sugar before mixing. It’ll still bake up nice!

→ Tips for slicing clean bars?

Let them cool all the way. Use a sharp knife, and wipe between each slice so you get neat edges.