Recipe from: The Pioneer Woman, altered by me (find original recipe here)
I love apricots, and these just sounded too scrumptious not to try! Not having apricots, I had concocted my own variations of this in the past with apple sauce or raspberry jam or even mushed up strawberries. All of them were tasty, but the apricot jam is just the best. So here is my sweetened-down, gluten-free version of The Pioneer Woman’s apricot bars.
- 4 1/2 cups rolled oats
- 1/2 cup rice flour
- 1/4 cup coconut sugar (or sweetener of your choice)
- 2 tsps. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- pinch of nutmeg
- 1 stick butter, still firm and cold
- 2 eggs
- 1 jar unsweetened apricot preserves or the flavor of your choice (I like Whole Food’s brand, which is inexpensive and sweetened with fruit juice)
Preheat oven to 375. Combine all of the dry ingredients and fluff together with your hands. In a separate, small bowl, whisk eggs and milk. Set aside. Return to the first bowl and use a cheese grater to grate the butter into the oat mixture. Combine with your hands until the clumps of butter are smaller and more evenly dispersed, then pour in the egg mixture and squish it all together. Grease a smallish square baking dish generously with butter, then press about 3/4 of the oat dough into the dish. Reserve the rest. Meanwhile, scoop out the whole jar of apricot preserves and smear gently around the top of the pressed oats to make an even coat of glossy, gooey, goodness. Sprinkle carefully with the rest of the oats and press down just a tiny bit. Bake for 20 min., then let cool for at least ten if you want them to maintain their shape. If you aren’t particular about that then just dig in and savor the moist yummyness.