This Vegan Oatmeal Apricot Bars recipe is an indulgent 'anytime' snack. The dessert consists of two layers of an oatmeal cookie crust sandwiching a sweet, gooey layer of apricots. Just a hint of cinnamon makes these cookie bars a dessert sensation!
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What you will love about this recipe
These delicious vegan bars are great for summer gatherings, pot luck dinners and casual parties. They are easily portable and your guests can just eat them with their hands.
The bars are naturally free from common allergens including dairy, gluten and eggs making them an ideal dessert when serving crowds with varying needs. Additionally, more and more of us are turning to plant-based foods so these will satisfy your vegan guests.
Ingredients
This Vegan Oatmeal Apricot Bars recipe is made with two components: 1) the apricot filling, and 2) the oatmeal cookie dough. The following ingredients are needed for each component:
Apricot filling
- Dried apricots: chop the apricots into small chunks
- Granulated sugar
- Water
- Gluten-free flour: use any quality 1 for 1 flour replacement (I recommend Bob's Red Mill but there are many other quality brands available)
Oatmeal cookie dough
- Old-fashioned oatmeal: don't use quick-cooking oats which may result in a mushy dough.
- Gluten-free flour: use any quality 1 for 1 flour replacement (I recommend Bob's Red Mill but there are many other quality brands available)
- Vegan butter replacement: there are a multitude of brands available. For baking I prefer the Trader Joe's brand or Miyokos.
- Brown sugar: this recipe uses light brown sugar but dark may also be used
- Baking soda, salt and ground cinnamon
See recipe card for quantities.
Instructions
See the recipe card below for detailed instructions to make the Vegan Oatmeal Apricot Bars. For a quick demo on how to layer the bars before baking, check out the video below:
Substitutions
This cookie bar recipe is written to accommodate individuals desiring a vegan and gluten-free treat. The recipe also works well with the following substitutions:
- Non-Gluten Free- use all-purpose flour in place of the gluten-free flour
- Non-vegan bars- use dairy butter in place of the vegan butter
Variations
Feel free to tweak this recipe to satisfy your tastes. Following are a few ideas:
- Almonds - Almonds and apricots were made for each other! Sprinkle a half-cup of sliced almonds over the apricot filling for added crunch and taste.
- Date bars- prefer dates over apricots? Then check out my Oatmeal Date Bars recipe.
Storage
These vegan cookie bars do not need refrigeration. Place the bars in an airtight container and leave at room temperature. The bars may also be frozen for up to three months.
Top tip
Let the filling cool completely before assembling the cookie bars. If the filling is still warm it will melt the cookie dough and you won't have distinct layers.
FAQs
Certainly! Use a 10" square cake pan. Lightly grease the pan. Then place strips of parchment paper in the pan so they extend over the sides. This will make removal easy by simply pulling up on the parchment after the cookie bars cool.
More vegan desserts
I hope you enjoy these Vegan Oatmeal Apricot Bars as much as my family and friends do!
📋 Recipe
Vegan Oatmeal Apricot Bars Recipe
Equipment
- Hand Mixer or
- Tart Pan with removeable bottom 10"
Ingredients
Filling
- 300 Grams Dried Apricots, chopped (2 cups)
- 66 Grams Granulated Sugar (⅓ Cup)
- 1 Cup Water (8 fluid ounces)
- 50 Grams Gluten-Free All-Purpose Flour (½ Cup)
Dough
- 170 Grams Vegan Butter, room temperature (¾ Cup or 1 ½ Sticks)
- 213 Grams Brown Sugar (1 Cup, packed)
- 150 Grams Gluten-Free All-Purpose flour (1 ¼ Cup)
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- 100 Grams Oatmeal, Old Fashioned (1 ¼ Cup)
Instructions
Prepare Date Filling
- Chop dried apricots into small chunks.
- Place apricots, water and granulated sugar in a medium-size saucepan.
- Bring to a boil, stir often. Reduce to a simmer and cook until mixture is thickened, stirring occasionally (approximately 4 - 6 minutes)
- Remove from heat and add the gluten-free flour. Stir until absorbed.
- Set aside to cool completely.
Make Cookie Base
- Preheat oven to 350° F
- Sift or whisk together flour, baking soda, cinnamon and salt.
- Place softened vegan butter and brown sugar in the bowl of a stand mixer. Using the paddle attachment begin mixing on medium speed. Continue to mix until the butter and sugar mixture is light and fluffy (approximately 2 - 3 minutes). Note: a hand mixer may also be used
- Add the flour, baking soda and salt mixture to the mixing bowl. Mix for 20 - 30 seconds or until all the dry ingredients are absorbed.
- Remove the bowl from the mixer and stir in the oatmeal. Note: the dough will be crumbly.
- Pour half of the dough into the bottom of the prepared pan. Using your hands, lightly press the dough down so it evenly covers the bottom of the pan.
- Pour the apricot mixture over the dough in the pan and spread evenly.
- Sprinkle the second half of the dough over the apricots so it is evenly distributed.
Bake
- Bake for 25 - 30 minutes. Cool completely before removing from pan.
- Cut into desired shapes.
Related
Looking for other recipes like this? Try these:
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Luna S says
The consistency of this is just right & the flavors are delicious! Great recipe and it is even better with a little bit of whipped cream on top.
Beth says
I love the flavors and texture of this so much! It has an amazing apricot flavor, and it's the perfect level of gooey. Amazing.
Lavanda Michelle says
The combination of the sweet and gooey apricot filling between the layers of oatmeal cookie dough is nothing short of sensational. Plus, the addition of cinnamon gives these bars a wonderful, warm, and comforting flavor. It's like having a slice of comforting home-baked goodness in every bite.