This is a story about my love of a certain brand of preserves – and an almost equal love for the jars they come in.

Sometimes – SOMETIMES – 2 passions happen to coincide, and it’s a beautiful thing.

For example: I have a “predilection” for shoes. Which means I have quite a collection of shoeboxes. Which are what I happen to store my cookies in.

And these preserves jars?

Apricot Oatmeal Bars l

Well, as you can see, I use them a LOT.

Now I don’t know how this happened, but I recently discovered that I had two opened jars of apricot preserves (my fave) in the fridge. And a recipe that I used to make all the time – decades ago – popped into my head.

Apricot Oatmeal Bars l

This recipe was in a cookbook given to me by my friend Alyson, over 30 years ago. And I seriously made them all the time. Because they were PERFECT. Buttery, crumbly, and as ideal mid-morning as they were a post-dinner treat. This recipe is as close as I could find to my original, and I urge you to try them yourself.

Apricot Oatmeal Bars l

In looking at the ingredients I immediately saw an opportunity to tweak the recipe and make these bars both vegan AND gluten-free, and they are still PERFECT.

Apricot Oatmeal Bars l

What recipe have you been making for the longest stretch of time?

Apricot Oatmeal Bars l

Apricot Oatmeal Bars
adapted from The Pioneer Woman

1 1/2 cups gluten-free flour blend (may substitute with an equal amount of all purpose flour)
1 1/2 cups oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup + 2 tablespoons non-dairy spread, like Earth Balance (may substitute with an equal amount of unsalted butter, at room temperature)
1 1/2 cups apricot preserves (or any flavor you like)

Pre-heat oven to 350 degrees; grease and flour an 8″ x 8″ baking pan (or line with parchment paper). Beat all the ingredients¬†except the preserves¬†till fully incorporated.

Place half the mixture into your baking pan and press in evenly. Top with your preserves. Crumble the remaining mixture on top and press lightly (crumbs will come together when baked). Bake for 30 – 40 minutes, till golden brown. Cool completely in the pan on a wire rack; cut into bars to serve.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Find more vegan, wheat-free, cookie and snack recipes on Pinterest!

Apricot Oatmeal Bars l

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