Apricot Oatmeal Crumble Bars
Apricot Oatmeal Crumble Bars are made with naturally sweetened apricot chia seed jam and topped with an irresistible coconut oatmeal crumble!
Have I told you guys how much I love summer fruit?
On one hand I wish it was in season all year but on the other hand, I think being without it for so long makes it taste that much sweeter when this time of year finally rolls around.
The only problem I have is that I always end up buying more than I can eat. I’m all like, I’ll take one of these and one of those and two of these. Then the next thing I know my drawer is stuffed full and I have three days to eat 10 pounds of fruit!
I always go crazy for all of the berries, peaches, plums, cherries and watermelon but for whatever reason, I pass right by the apricots. It’s like my brain filed them away in the boring folder or something. I don’t know why, they’re actually really good! And they’re also a great source of vitamins A and C. #glowingskin
I was determined to use them in a recipe this year and the first thing that popped into my mind was oatmeal bars made with coconut. Then I thought back about my Oatmeal Fig Bars and then I remembered a similar recipe that Angela shared around the same time that used almond meal and a raspberry chia seed jam.
So what you see today is basically a combination of both of those recipes. But rather than cook the filling, I kept things super easy by just throwing everything into the blender.
As the jam thickens in the refrigerator, you make the oatmeal crumble by combining the rest of the ingredients in one bowl. Again, super easy!
Then you press half of the oatmeal mixture into the bottom of a baking dish (lined with parchment paper), spread the apricot chia jam on top, sprinkle the remaining coconut oatmeal mixture on top of that, and then bake in the oven for 25 minutes.
That’s it! Then you can pick the whole thing up and shove it in your face. After it cools, of course.
No seriously though, don’t skip that step. The cooling part.
Because it’s a naturally gluten-free recipe (without any starches or gums) the bars themselves are somewhat delicate so allowing them to fully cool is necessary to assure that they hold together properly. Even after that, you won’t be able to pick them up and throw them at somebody’s head without them falling apart but they should be firm enough to pick up and shove into your own face.
Anyways, my point is, don’t pass by the apricots! They’ll taste soooo good with that coconut oatmeal crumble that all of the berries will be jealous. ;)
1 cup almond meal
1 cup oat flour
1 and 1/2 cup oats
1/2 cup unsweetened shredded coconut
2 tablespoons ground chia seed or flax seed
1 teaspoon baking soda
1 teaspoon fine sea salt
1/3 cup + 1 tablespoon melted unrefined coconut oil
1 teaspoon vanilla extract
2 tablespoons water
1/3 cup raw honey*
Apricot Chia Jam
3 cups chopped apricots
2 tablespoons honey*
1/2 teaspoon vanilla extract
2 tablespoon lemon juice (approx. 1 lemon)
3 tablespoon chia seeds
- Prepare the jam by combining all of the ingredients into a blender or a food processor and then blend until smooth but still slightly chunky. Transfer the jam to a small bowl and refrigerate for about 1 hour to thicken. For a faster option you can place it in the freezer and check for thickness at 30 minutes.
- Meanwhile prepare the oat crumble by combining the almond meal, oat flour, oats, coconut, baking soda, salt, and ground chia/flax seed in a large bowl. Stir the dry ingredients together then pour in the melted coconut oil, vanilla extract, water and honey. Continue to stir until everything is well combined.
- Preheat the oven to 350°F and then line an 8 x 8” baking dish with parchment paper. Transfer all but 1 cup of the oat crumble to the center of the baking dish and then use your hands to firmly press it down into the dish while spreading it out to the sides. If the dough is too sticky you can use another piece of parchment paper between your hands and the dough as you press.
- Once the bottom layer is even and smooth, spread the apricot jam on top. Using your fingers, crumble the remaining oat mixture on top. Bake in the oven for 25 minutes, until light golden brown on top.
- Allow the bars to cool for about an hour then transfer to the refrigerator overnight or the freezer for about 20 minutes to set. After that they should be firm enough to cut into 16 squares and serve. Store in an airtight container for up to 4 days.
*you can substitute maple syrup to make these vegan but you will have to replace some of it with brown rice syrup to help bind them.
Nutrition Facts for One Apricot Oatmeal Crumble Bar
These look so good and I love how fresh and homemade every component is! Pinning!
Yum yum! I love fresh summer apricots! They don’t get enough love!
A little story here: I’ve been making a similar, less health recipe for years — an oat/walnut/butter (!) base and topping with a chopped apricot filling (dried apricots cooked in apricot nectar). They are one of my mom’s favorite baked goods that I make. She’ll often request “apricot oat bars” — so, you totally just “healthified” one of our favorite recipes. I love that it uses fresh apricots (I’m obsessed and my farmer’s market has loads!) and chia seeds. Plus, apricot and coconut is just the best combination. Anyway, thank you for this. Coincidentally, my mom’s visiting this weekend. We may just have to make this recipe… xo
the not so healthy version: http://www.nutritionnutontherun.com/?s=apricot+oat+bars
Your version sounds so good! And they’re still healthier than most baked goods!
I have apricots at home, oh yay for such a yummy dish! I am all about a good crumble bar, I’m already thinking about what else I would love to use this crumble with. Cherries maybe? YUM! Thanks for sharing!
Cherries would be amazing!!
Oh my, these look SO good. I love dried apricots, fresh apricots, baked apricots…the list goes on and on.
Girlll these look so good!! I’ve been buying way too much fruit (specifically apricots because I love them), so these definitely need to happen. And in a blender? Sold.
Oooh, these sound and look delicious! I love apricots but they always seem to go from underripe to overripe in a day, and then like you, I’m trying to eat all the fruit before it goes bad. Actually that has been happening to my bananas lately too – must be the warmer weather!
Perfection! That’s all I can say. Love this super healthy version!
I used to make Pioneer Woman’s apricot oatmeal bars which are totally not healthy. lol. These look so good. I’m happy I can make some apricot oatmeal bars again without feeling ridiculously guilty. I never buy apricots either but I really should! Though I was just telling David and I think I eat wayyyyyy too much fruit. I seriously love it.
The apricot jaaaaaaam! Ugh these bars look so good! I have the same issue with summer fruit…I have to put myself on serious self-control mode when I walk through farmer’s markets, because in spite of the fact that I shouldn’t eat 10 pounds of fruit in 3 days, I totally will. Insert embarrassed-face emoji here.
I really must make these bars, though. :D
I love that you used chia seed jam for this! Great idea! Definitely pinning this for later. :)
That apricot chia seed jam is worth money! Wow!!!!
haha well I don’t think I would waste one of these throwing it at someone’s head – so I’m good!! These look completely and utterly fantastic. I love that you used apricots – I definitely always pass by them for some reason .. which is so silly! Have a great weekend lady!!
Whoa mama! I have heart eyes right now!
Ahahaha I’m like that too. I’ve just finished organising my fridge drawers and they’re packed with more peaches, cherries, plums, apricots and nectarines than a normal person is able to eat. What can I say, I love summer fruit!
These bars look unreal, Sarah! And that topping is calling my name ;)
BEAUTIFUL Sarah!!!! These look amazing! I love everything about these bars, but especially the apricot jam. Apricot is my favourite, and I love how simple the spread is to make! It sounds delicious. Another great recipe!
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Just came across you blog and I’m so happy I found you, Sarah! Your recipes look so amazing! I love making fruit crumbles. I’m like you in that I end up buying way too much fruit than I can eat! The good thing is there are so many things you can do with fruit so nothing ever goes to waste ;)
Thanks for saying hi, Nadia! :)
These look completely incredible!
Is it possible to make these with dried apricots?
I think you could but it would definitely change the texture. It might help to soak them in water first!
I’m so glad you didn’t pass by the apricots this time because these bars look amazing (apricots are probably my favorite summer fruit!). I’m with you – I wish I could have summer fruit all year long, but you’re probably right – absence makes the heart grow fonder! Wishing I had a couple of these bars for dessert right now:)
Thanks Sarah! I’m so glad you agree with me! :)