clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Giada de Laurentiis Interview and Cookbook Giveaway

Apricot Oat Bars

  • Total Time: 50 mins
  • Yield: 24 1x


  • 1 ¼ cups apricot jam (I used Sarabeth’s Apricot Peach and American Spoon’s Apricot Preserves)
  • 16 dried apricot halves, diced
  • 1 ¾ cups all-purpose flour
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ¾ teaspoon baking soda
  • 1 ¾ cups old fashioned oats
  • 1 cup walnuts, coarsely chopped
  • 2 sticks unsalted butter, melted
  • 1 egg, lightly beaten
  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan, line it with parchment, and butter the parchment.
  2. In a small bowl, stir together preserves and apricots. Set aside.
  3. In a large bowl, stir together flour, sugar, cinnamon, salt, baking soda, oats, and walnuts. Add the butter, egg, and vanilla, and mix until all the dry ingredients are coated.
  4. Press half of the dough into the bottom of the prepared pan. Spread the jam mixture over the crust in an even layer, leaving about a ½ inch boarder around the crust. Spread the remaining crust over the top of the jam, covering it pretty much completely. Press down lightly on the bars.
  5. Bake for 30 to 35 minutes, until light golden brown, rotating halfway through if necessary. The bars will still be quite soft to the touch, but will harden as they cool. Cool completely in pan before cutting into bars. May be stored at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in a 350 degree F oven for about 10 minutes.


Recipe adapted from Giada de Laurentiis

  • Prep Time: 15 mins
  • Cook Time: 35 mins