• Prep Time: 10 mins
  • Cooking Time: 35 mins
  • Serves: 16

Vegan Apricot Oatmeal Bars

  • Recipe Submitted by on

 Ingredients List

  • 1 cup quick cooking gluten-free oats
  • 1/2 cup almond flour
  • 1/2 cup quinoa flour
  • 1/4 teaspoon fine sea salt
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • 1 jar Bonne Maman Intense Apricot Fruit Spread (about 1 cup preserves)

 Directions

Preheat the oven to 350 degrees F. Grease a 9" baking pan and set aside.

In a large mixing bowl, whisk together the dry ingredients. Mix in the maple syrup and coconut oil and crumble with your hands until it resembles a coarse, sandy texture. Reserve 1/2 cup of the dough for the topping.

Stir in the flax egg then transfer the dough into the greased baking pan and press it evenly into the pan. Bake for 15 minutes.

Spread the apricot fruit spread evenly over the layer of dough, leaving a little at the edges so it's easier to remove from the pan. Sprinkle with the reserved oat topping.

Bake in the center of the oven for 20 - 25 minutes until the crumble topping is golden brown. Cool completely before cutting into squares and serving.

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