Apricot Oat Bars

Total Time:
1 hr 47 min
12 min
1 hr
35 min

24 bars

  • Vegetable oil cooking spray
  • Filling
  • 1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
  • 8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
  • Crust
  • 1 3/4 cups all-purpose flour
  • 1 packed cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon fine sea salt
  • 3/4 teaspoon baking soda
  • 1 3/4 cups old-fashioned oats
  • 1 cup (4 ounces) coarsely chopped walnuts
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 egg, at room temperature, beaten
  • 1 teaspoon pure vanilla extract

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.

Filling: In a small bowl, mix together the jam and the apricots. Set aside.

Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.

Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

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    155 Reviews
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    This recipe is so good! I don't care for apricots so I used Giada's Mixed Berry Jam recipe and it was so DELICIOUS!!!! I will be making this again and trying different flavors for the filling.
    I made these, but only added one stick of unsalted butter, no brown sugar, sugar free apricot jam, and 1/2 cup sugar free maple syrup! They are really yummy!
    Absolutely delicious! Would give ten stars. I have made these with walnuts and currently in the oven with pecans! So good with morning coffee. You will make over and over again!
    I have made these a couple of times, & they are always well received! I am wondering if anyone has used a little less butter? I lined the pan with non stick foil, (ungreased, and allowed them to cool for approx. 3 hours, when I lifted them out of the pan the foil was literally soaked with butter, which makes them somewhat difficult to cut. I plan to try them again when the weather is dry & cool, humidity is definitely a baker's enemy.
    Hi Ree - I made this diabetic friendly...I used one stick of unsalted butter and added 1/2 cup of sugar free maple syrup. I did not use brown sugar and I used sugar free apricot jam. They were really yummy and several of my friends enjoyed them!
    Good. Too much butter for a healthy snack. Don't use Smuckers jam. Upgrade to premium jam. It taste so much better without added sugar and corn syrup.
    These were delicious! After reading the other reviews, I used 1/2 sugar apricot jam, and I'm glad I did because they were not too sweet at all. When making them I was concerned that I did not have enough oatmeal mixture to cover the whole top, but it didn't matter. When it baked the top became solid. I cut it into squares and placed each square inside a paper cupcake liner--perfect for single servings without getting all sticky! I will be making these for lots of breakfast potlucks in the future!
    I made a double batch of these, one pan of apricot and one pan of raspberry. Both were absolutely delicious! I did increase the amount of filling on both. I used one 18 oz. jar of apricot preserves, and about 16 oz of raspberry preserves. The raspberry preserves was heavier than the apricot, but still delicious. I took them to work and they disappeared in a hurry. I would absolutely make these again. I preferred the apricot to the raspberry, as the apricot wasn't quite as sweet. I also substituted 1/2 the butter with applesauce, and still it was wonderful. I do recommend baking them 35 minutes or more, or the center pieces may be a little gooey. So yummy!
    These are really good. I received many compliments on them! I did 1/2 tsp vanilla extract and 1/2 tsp almond extract instead of 1 tsp vanilla. I loved the taste of the almond extract in the mix. I also knew my guests wanted something chocolatey, so I ended up adding semi-sweet chocolate chips to the top half of the oatmeal mixture. They turned out really good!
    AMAZING! These smell like apple pie while they are baking! All that brown sugar, cinnamon, and butter makes for a heavenly combination. These were so yummy. We will most definitely be making them again! One piece of advice...I let these sit for an hour before slicing them, but I probably could have waited an hour and a half, and it would have been better. They were still warm and a few fell apart a bit. Other than that...superb! Thanks, Giada!!! :
    LOVE this. Made it today with Nutella and Raspberry jam... terrific. I used glass so I also lowered the temp to 325F and baked about 40min.
    These are delicious! My husband made a sour face when I was making them but has had 2 in the last hour, called them a "tasty morsel" and asked if I would make then for his Mt Denali 3 week climb this summer.
    These are SO yummy. I've made it a few times so far. I always make half batch in 8 x 8 baking dish. Halving this recipe is very easy, except you have to beat an egg before you put it in, so you can put "half" an egg. As others have suggested, it is pretty sweet as is. Looking for ways to "lighten" it up a little, I found Apricot preserve made with 40% less sugar at Trader Joe's (these are great, btw. they come in many different flavors. TJ's also has really good dried Turkish apricots. I really like the version I made with the 40% less sugar Apricot preserve. The other thing I have tried was putting a little bit of lemon zest in the apricot filling. It did help to cut some of the sweetness out, but I think it tasted a little too much like lemon (and I love lemon. You could try it, especially if you think this recipe is too sweet, but maybe not when you are making it for others.
    I made these yesterday and think they're pretty good. I will say they are much more like a dessert than anything else. The oat mixture is like a crumble you would put on top of apples or peaches. It's delicious, but very sweet and full of sugar. I used chopped almonds instead of walnuts because I don't like walnuts and replaced dried apricots with dried cranberries because I had those on hand. I think it added a nice taste and textural change and think I would prefer them this way anyway. Might be beneficial to bake the first layer of oat mixture for 5-10 minutes before adding the jam and top layer. I baked for almost 40 minutes and the bottom was still a bit soft. 
    Good dish- maybe more for an after-school snack for kids though. Too sweet for a breakfast-on-the-go which is what I was hoping for. Still delicious though.
    These bars are seriously addicting. I made four batches in the last two weeks. Everyone is clamoring for them. The first three batches followed the recipe exactly. The last batch I tried an apricot-raspberry jam. It was good, but not as good as the pure apricot jam. I have been doubling the recipe because it is just that good.
    These bars were so yummy! I loved the crunch from the nuts. I will be trying different fruits with this one!
    I made these today and can't stop eating them. I followed the directions, ingredients and amounts as specified in the recipe and didn't have any problems. I'd made a similar recipe calling for strawberry jam and thought they were terrible. Giada's recipe was much better. I wouldn't make any changes in them at all. Definitely making again!
    Delicious! I used toasted pecans instead of walnuts. I froze half since it made such a large amount.
    I favor these over any cake , they are so yummy . Trader joes has preserves with fresh fruit so you can make many different flavors. You can also void the nuts . I'm going to try to make a vegan version I'll let you know ! Thx again Giada xo
    I've been making these for a few years now and they are amazing! They are probably my all time favorite snack! They disappear within a couple days whenever I make them and friends always ask for more.
    Yummy! everyone loved them!
    These bars are delicious! However as someone else commented I think they should be veiwed as a dessert than a regular snack.
    Yummy!!!!! I've also made them with cherry jam and almonds and they're just as good!!
    Fantastic with and without nuts. Used boysenberry jam and it was a hit it our neighborhood!
    OMG!! My husband and I love these!! I used almonds instead of walnuts but followed the recipe other than that!! So tasty!! Would be great with vanilla ice cream!! I will make this on a regular basis!
    I added lemon juice and zest to the filling as Giada tends to lean toward sweet desserts. It turned out delicious with a very slight tartness!
    I don't know what happened, but I definitely did not have enough crust. I think I'll raise by 1/4 both oats and flour next time. Maybe brown sugar too. I think I had enough liquids to do that. Rather than be sparse on both top and bottom crusts, I opted to have the bottom be thicker and just sprinkle crust on top. It did crumble well. I used the whole 15.2 oz jar of apricot jam and didn't have dried apricots, but i think thats enough filling per my ratio of crust. Also subbed for peacans because I didn't have walnuts. However, they taste fantastic and I cant wait to enjoy one tomorrow with my morning coffee
    These were awesome. I used sliced almonds and homemade apricot pineapple jam. My husband wants me to try it with strawberry. Easy to make and everyone lived them
    I usually make a recipe as written the first time, before I think of tweaking, but due to ingredients on hand, I tweaked. I don't care for walnuts so I omitted them. I used the other dry amounts as listed, took another bakers suggestion and cut the butter back to 1.5 sticks (I will make it with both next time, and I only had homemade plum preservers on hand, so I used almost two 8 oz. jars for the filling. I would up the preserves to 2 whole jars of jam, and as I mentioned, use both sticks of butter. I'm looking forward to making these again, and I do think they work well with nearly any fruit/jam combo, or just jam. Defintely a keeper! 
    Super yummy!!!!!!!!!!!!!!!! Everyone in my family loved them and couldn't get enough. This was the first recipe I made out of her cookbook and I can't wait to make more!!!
    Made this for my son's baseball potluck and everyone loved the bars so much that the organizer was going around asking who made them! The next time I make them I am using a mango jelly with dried mangoes. A 'big hit' recipe!
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