Monday, April 23, 2012
Apricot Oat Bars
As much as I wish all fruit was in season all year long, alas, it is not. So I am super thankful for dried fruit in almost all forms . . . and I am especially thankful for dried fruit when it comes in the form of free.
Post-Easter, a bunch of the recipes changed at work and as unfortunate as it was for my boss to have ordered an entire extra 5-lb box of dried apricots. Unable to use them, I snatched them up right away, and decided to use them first for these apricot oat bars.
So as I look for inspiration to use the rest of the haul, I'll enjoy these (both vegan and gluten-free!) lightly-sweetened and spiced oat bars for breakfast with some wonderfully warm and spicy chai tea.
Apricot Oat Bars
makes one 8x8" square pan
2 cups gluten-free rolled oats
1 cup gluten-free oat flour
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup agave nectar
1/4 teaspoon vanilla extract
1/3 cup coconut oil, at room temperature
1 cup slivered almonds
2 cups dried apricots, chopped
1/2 cup apricot preserves
Preheat oven to 350 degrees F. With coconut oil, grease an 8x8" square baking dish.
In a large boil, stir together oats, oat flour, cloves, and salt. Stir in the a gave nectar and vanilla. With a pastry cutter or a pair of clean and willing hands, cut in the coconut oil until it resembles coarse crumbs. Stir in almonds. Press 3/4 of the mixture into the bottom of the prepared pan. Bake crust for 20 minutes and remove from oven.
While the crust is baking, place chopped apricots, preserves, and 1/4 cup water in a small saucepan over medium heat. Stir and bring to a boil. Reduce heat to a simmer and simmer for 20 minutes, stirring every so often.
Spoon hot filling over crust right out of the oven. Sprinkle with remaining crumb mixture. Bake 15 minutes more. Remove from the oven and cool before cutting.