My oat bars are incredibly easy and wonderful!
There is nothing I don’t do with oats, even mud packs and hair rinses (which of course I don’t eat, or drink, respectively: Relax!)
No problem whatsoever adapting these apricot oat bars to gluten-free!
I love them with apricot jam, but you can make them with seedless all-fruit raspberry preserves too! All-fruit preserves are increasingly easy to find in supermarkets and health food stores. That’s great news because it affords me the pleasure of eating some good jam on toast more often!
- 3/4 cup coconut oil
- 1/2 cup coconut sugar (or 1/4 coconut sugar and 1/4 cup stevia or truvia)
- 1 1/2 cups old fashioned oats
- 1 1/2 cups flour: all purpose, whole wheat pastry, spelt or gluten-free
- 2 pouches Levana Nourishments Vanilla Bean
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups natural all-fruit apricot jam
Preheat the oven to 350°F.
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. Spread two thirds of the mixture onto a greased cookie sheet with sides, pressing hard to compact it. You will get a layer about 1/2 inch thick. Don’t worry if it doesn’t cover the whole surface of the sheet, just ignore the empty space.
Spread the jam evenly over the dough.
Topping: Crumble the remaining dough, adding a little flour if necessary, to resemble coarse meal, and sprinkle it over the jam. Bake about 40 minutes. 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. Cool slightly before cutting into bars or squares. Store at room temperature in an air-tight cookie tin.
Makes about 2 dozen bars.