Oatmeal Apricot Bars

[[Originally posted February 15, 2016 on ViTLnutrition.com]]

I forgot how delicious dried apricots are. I mean the semi-plump ones, not the super dried-out gym sock ones, mind you. I typically don’t keep dried fruit around because I prefer eating fresh, but Scott’s been doing a lot of endurance work lately, and they’re a quick and easy fuel source for him (CARBS, baby).

Apricot bar 2

This is how I ended up with a Costco-sized bag of dried apricots in my pantry, which is dangerous, if you ask me. Those things are like little candies – and not exactly a low-calorie food (again, perfect for Scott…NOT FAIR). But, because dried fruits are naturally sweet, they make a perfect filling! No need to add any extra sugar.

Apricot bar 3

I wanted to re-create my Oatmeal Fig Bars, but this time use apricots since I clearly had more than enough sitting around. The only problem was that my food processor BROKE when I tried to blend up the apricots. Yeah. A nutritionist’s worst nightmare. I use that thing daily. Butttt, I already had visions of delicious little oatmeal apricot bars in my head, so that wasn’t going to stop me.

Plan B: Boil the apricots to rehydrate them and soften for mashing. BINGO. I actually liked this approach better because it left some apricot chunks in the filling.

Apricot bar 4

This is your cue to go buy dried apricots and make these bars…and try not to eat all of them at once (the apricots and/or the bars…both are delicious). I mean, I’m no photographer, but how are you not digging these pics???? Mmmm.

Oatmeal Apricot Bars


For the filling

  • 30 dried apricots
  • 1-2 cups water

For the bar

  • 2 1/4 cup oats (rolled or quick)
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp Turbinado or brown sugar
  • 1/4 tsp cinnamon
  • 1/4 cup olive oil
  • 1 tbsp vanilla
  • 4-6 tbsp water


Preheat oven to 375F.

Place the apricots and enough water to cover them completely in a small saucepan and heat until water reaches a boil. Pour off remaining water and mash the apricots. It’s okay to have some chunks remaining. Set aside.

In a food processor or blender, add oats, baking soda, salt, sugar and cinnamon, and process until oats become flour-like.

Add in olive oil, vanilla, and 4 tbsp water, and pulse until the mixture clumps and forms a dough. If it still looks dry or crumbly or does not hold shape, add more water 1 tbsp at a time and pulse until clumping occurs.

Remove dough from food processor and split in half. Form each half into a ball.

Place one of the balls on a large piece of parchment paper. Place another piece of parchment paper on top; flatten and roll out using a rolling pin until it’s roughly a 9×9 square (I use the term “square” loosely – don’t worry). Transfer to a baking sheet.

Spread the apricot filling evenly onto the rolled out dough.

Using the same method as before (between 2 pieces of parchment paper), roll out the second dough ball. Layer on top carefully and press down gently, folding in the edges (or eating them!)

Bake on the center-rack for 10-15 minutes, or until oats turn slightly golden. Cut into 20 bars when cool and enjoy!

Nutritional Information (1 bar): 83 calories, 3g fat, 13.5g carbs, 1.5g protein

One thought on “Oatmeal Apricot Bars

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