I recently prepared Apricot Oat Bars that feature a tender all-purpose flour crust, rich unsalted butter, and tangy apricot preserves layered with crunchy old-fashioned oats and brown sugar. The balance of buttery, fruity, and crisp notes makes it a delightful sweet breakfast treat that’s sure to captivate your palate.

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I’m excited to share my take on these Apricot Oatmeal Crumble Bars. This recipe is one of my faves whether you want a light dessert or a sweet breakfast treat.

I started off by making the crust using 1 cup of all-purpose flour, 1/2 cup of unsalted butter, softened to perfection, and 1/3 cup of granulated sugar. Then, I whipped up the filling with 3 large eggs and 1 cup of apricot preserves to give it that tangy twist reminiscent of some classic apricot recipes out there.

The topping is a crunchy mix of 1 cup old-fashioned oats, 1/2 cup packed light brown sugar, 1/2 cup melted unsalted butter, and a dash of salt. I’ve had people compare it to those cool apricot energy bars and even a Pioneer Woman style treat.

It’s super easy to prepare and definitely worth a try if you like a unique balance between sweet and tart. Enjoy!

Why I Like this Recipe

I like this recipe because its super easy to make and doesn’t take much time. I love the sweetness of the apricot preserves combined with the crunch of the oats which gives it a really balanced flavor. I also like that the crust is buttery and crumbly which makes every bite feel like a treat. Lastly, the fact that you can bake it all in one pan means there is less clean up which makes the whole process less stressful.

Ingredients

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All-purpose flour builds structure and supplies carbs for energy.
Unsalted butter enriches the crust with tenderness and smooth flavor infusion.
Apricot preserves bring tangy sweetness and a hint of fruit fiber.
Eggs offer protein and help bind ingredients for a firm texture.
Granulated sugar in the filling intensifies the sweet flavor profile.
Old-fashioned oats add fiber, crunch and a wholesome nutty taste.
Light brown sugar tops off with caramel notes and extra moistness.

Ingredient Quantities

1 cup all-purpose flour (for the crust)

1/2 cup unsalted butter, softened (for the crust)

1/3 cup granulated sugar (for the crust)

3 large eggs

1 cup apricot preserves

1 cup granulated sugar (for the filling)

1/2 cup all-purpose flour (for the filling)

1 cup old-fashioned oats (for the topping)

1/2 cup packed light brown sugar (for the topping)

1/2 cup unsalted butter, melted (for the topping)

1/4 teaspoon salt (for the topping)

How to Make this

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1. Preheat your oven to 350°F and lightly grease an 8×8 inch baking pan.

2. For the crust, mix 1 cup all-purpose flour, 1/2 cup softened unsalted butter and 1/3 cup granulated sugar until crumbly.

3. Press the crust mixture evenly into the pan and bake for about 10 minutes until it starts to set.

4. Meanwhile, in another bowl, whisk together 3 large eggs, 1 cup apricot preserves, 1 cup granulated sugar and 1/2 cup all-purpose flour (for the filling) until smooth.

5. Pour this filling over the pre-baked crust spread evenly.

6. In a separate bowl, combine 1 cup old-fashioned oats, 1/2 cup packed light brown sugar, 1/2 cup melted unsalted butter and 1/4 teaspoon salt (for the topping) until well mixed.

7. Sprinkle the topping mixture over the filling evenly.

8. Bake everything together for 25 to 30 minutes, or until the topping gets a nice, golden color and the filling is bubbling a bit.

9. Remove the pan from the oven and let it cool completely on a rack.

10. Once cooled, cut into bars and serve, enjoy your apricot oatmeal crumble bars!

Equipment Needed

1. Preheated oven (set to 350°F)
2. 8×8 inch baking pan
3. Mixing bowls (at least three: one for the crust, one for the filling, and one for the topping)
4. Measuring cups and spoons
5. Whisk or electric mixer
6. Spatula for mixing and spreading
7. Cooling rack for letting the baked pan cool
8. Knife to cut the bars once cooled

FAQ

Q: Can I use salted butter instead of unsalted butter in the recipe?

A: Yes, you can use salted butter but you might want to reduce or skip the extra salt in the topping to keep the flavors balanced.

Q: Do I have to use apricot preserves or can I substitute another jam?

A: Apricot preserves gives the bars their unique tangy-sweet flavor, but you can try other fruit jams if you like a different twist.

Q: What does the oat topping add to the recipe?

A: The old-fashioned oats add a nice crunch and texture contrasting the soft apricot filling, making every bite interesting.

Q: How do I know when the bars are done baking?

A: The edges should be golden and a toothpick inserted in the center comes out mostly clean. Just be careful not overbake, cause they can dry out real quick.

Q: Can these bars be stored and reheated later?

A: Yep, you can store them in an airtight container at room temperature for a few days or in the fridge for a longer time. Reheating in a microwave works well if they are a bit chilled.

Q: Is there a way to make the crust extra flaky?

A: For a flakier crust, make sure the butter is really softened and mix it just until combined. Over mixing can lead to a tougher crust so be gentle.

Apricot Oatmeal Crumble Bars Recipe Substitutions and Variations

If you dont have unsalted butter for the crust, you can use margarine or even coconut oil for a different flavor and texture.
If apricot preserves is not available, try substituting with peach or raspberry jam which gives a sweet and tangy twist.
You can swap old fashioned oats with quick oats if you’re in a pinch; just note the texture might be a little softer.
If you’re short on all-purpose flour for the crust, whole wheat flour is a good choice though it might make the base a bit denser.
Instead of granulated sugar in the crust, you could use a bit of maple syrup but remember to reduce the wet ingredients slightly to balance the moisture.

Pro Tips

Try letting the crust chill in the pan for about 10 minutes before adding the filling. It helps keep it from falling apart when you remove the bars later.

When mixing the topping, stir the melted butter in slowly instead of all at once. This makes it much easier to coat the oats evenly.

Don’t overbeat the eggs with the jam and sugar. A gentle mix preserves the smooth, custardy texture in your filling rather than turning it a bit rubbery.

After baking, make sure you let the bars cool completely on a rack. Cutting them while hot can make them crumble too much, ruining the texture.