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Wholesome Apricot Bars



1 cup gluten free rolled oats

¾ cup Wholesome Cup4Cup flour

½ cup Cup4Cup Wholesome flour (you may substitute in Cup4Cup flour)

1 ½ teaspoons kosher salt

½ cup (1 stick) unsalted butter, softened

½ cup packed light brown sugar

½ teaspoon vanilla extract

1 large egg

For the Apricot Compote:

1 pound dried apricots

½ cup water

½ cup granulated sugar

1 teaspoon kosher salt

½ teaspoon vanilla extract


1. For the compote, dice the dried apricots into small pieces, about ¼ inch squares.

Combine the diced apricots with the water, sugar, salt and vanilla in a medium pot. Cook over medium-high heat until the apricots have softened and a majority of the water has evaporated, about 10 to 15 minutes. Remove pot from the heat and set aside to cool to room temperature.

2. Preheat oven to 350°F. Spray a 9” x 9” pan with pan spray; set aside.

3. Combine the oats, both flours and salt in a bowl. Stir to fully mix.

4. In the bowl of a stand mixer, cream together the butter and brown sugar until light and fluffy. Mix in the egg and vanilla on low. Add in the dry ingredients and mix until they are fully moistened.

5. Spread half of the dough into the prepared pan. Press the dough down in the pan and into the corners. Spread the cooled apricot compote on top of the dough. Sprinkle the remaining half of the dough evenly on top of the compote.

6. Bake for 30-40 minutes and golden brown. Cool completely before cutting.