Apricot Gluten-Free Oat Bars


Special Diet Notes: Apricot Gluten-Free Oat Bars

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally soy-free, vegan, plant-based, vegetarian.

Apricot Gluten-Free Oat Bars
Prep time
Cook time
Total time
This recipe was contributed by Levana, author of Levana Cooks Dairy-Free
Serves: 3 dozen
  • ¾ cup natural dairy-free margarine (use Earth Balance soy-free for soy-free)
  • ¾ cup sucanat
  • 1-1/2 cups old fashioned oats (use certified gluten-free oats for gluten-free)
  • 1-1/2 cups all-purpose, whole wheat pastry or spelt flour (for gluten-free use your favorite gluten-free flour plus ¼ teaspoon xanthan gum)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons orange zest
  • 1-1/2 cups apricot jam (all-fruit jam if possible)
  1. Preheat the oven to 350°F.
  2. Put all but last ingredient in a mixing bowl, and work the mixture by hand briefly, only until it comes together into a smooth dough.
  3. Spread two thirds of the mixture onto a greased cookie sheet, pressing hard to compact it. You will get a layer about ½ inch thick. Don’t worry if it doesn’t cover the whole surface of the sheet, just ignore the empty space.
  4. Spread the jam evenly over the dough.
  5. Crumble the remaining dough, adding a little flour if necessary, to resemble coarse meal, and sprinkle it over the jam.
  6. Bake about 40 minutes.
  7. Cut off a little square and let it cool: If it is is not crisp, return the pan to the oven and bake a few minutes longer.
  8. Cool slightly before cutting into bars or squares.
Store at room temperature in an air-tight cookie tin.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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