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Oat-apricot bars

For 2 9x9 square pans – makes 18 3x3 squares

The apricot jam can be replaced with any jam

  • 12 oz butter

  • 1 ½ cups brown sugar

  • 2/3 cup sugar

  • 2 t vanilla

  • 2 ½ cups AP

  • 2 t salt

  • 3 cups oat

Prepare the 2 pans with parchment paper etc.

Beat butter, sugars, and vanilla until fluffy – doesn’t have to be too fluffy

Whisk AP and salt and then add to butter mixture with the oat and coconut

Mix well until well combined


Add 500 grams of the mixture to each pan and press firmly until even, smooth and flat

Divide the remaining dough (to be sprinkled on top of the jam later) into 2 separate containers (each one should be around 330 grams) and refrigerate (if you’re only baking one, freeze one pan with the topping portion in a ziplock bag)

Bake the crust at 325 F (low fan and middle rack) for 20 minutes, rotating a few times during the baking time


Cool completely and then spread 1¼ cup jam evenly on top of the crust and then sprinkle the reserved dough (about 330 grams for each pan) making sure it is nice and even (do not press the top with your hands, just sprinkle it)

Bake at 325 F (low fan and middle rack) for about 25 minutes, rotating a few times during the baking time. Bake for an extra minute or 2 if the top is not baked evenly

Cool completely and only cut when it is cold












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