This delicious apricot oat slice has a thick layer of apricot puree through the centre. There's a lovely contrast between the crunchy, crumbly oat layers and the soft apricots which is just irresistible.
What you'll love about the recipe
- Easy to make with just 4 everyday ingredients
- Gluten free, egg free and easy to make vegan and dairy free
- Low in added sugar. Dried apricots are a source of natural sugar, but they also contain fibre, vitamins and minerals
- A healthy alternative to most bought oat and cereal bars (and cheaper too!)
Oats. Porridge oats or rolled oats are best for this apricot oat slice. Jumbo oats are a little too chunky and will tend to fall apart. Instant oats are too fine and will lack texture. If you are gluten free, make sure that you use certified GF oats.
Honey. You'll only need a couple of tablespoons of honey as most of the sweetness comes from the apricots. You could also use maple syrup if you prefer. Golden syrup would also work, but it is a little more processed than the alternatives.
Butter. This adds flavour and richness to the mix. You could also use coconut oil or vegan butter.
Apricots. You'll need dried apricots for these oat slices. Most apricots that you buy now are quite soft and plump so they'll break down quite easily. But if yours are quite hard, just soak them for a little longer. Unsulphured apricots are sweeter and richer and would be lovely in this recipe, although they are brown in colour rather than orange.
You could also add some extra flavouring to the apricot puree if you like. I used a pinch of ground cardamon, but you could also use another sweet spice such as allspice or cinnamon. Or add a few drops of vanilla extract.
How to make apricot oat slices
Chop the apricots into smallish pieces, place in a small heatproof bowl or jug and cover with boiling water.
Meanwhile, line a 20 x 10 cm tin with baking paper. Leave a small overhang of paper so that you can lift the slices out of the tin easily.
Preheat the oven to 160 degrees (140 fan).
Add the butter and honey to a pan and melt together over a low heat. Once melted, remove from the heat and stir in the oats.
Pour off the water from the apricots and blitz until smooth. I use an immersion blender, but you could also transfer to a small food processor. Alternatively, mash and chop with a fork. It doesn't matter if there are some lumps.
Spread half of the oat mixture into the lined tin.
Top with the apricot mixture and spread over the surface. A teaspoon and fingers are best for this job!
Top with the remaining oat mixture. Firm down with the back of a spoon so that the mixture is well packed.
Bake in a preheated oven for 20 minutes.
Leave to cool in the tin and cut into 6 slices.
For a vegan apricot oat slice, use maple syrup and vegan butter or coconut oil.
For an even simpler version of the recipe, you can just stir the chopped apricots into the oat mixture rather than making the layer through the middle. They'll be like a healthy muesli bar.
You could also add some chopped almonds to the oat mixture. Apricots and almonds are a good combination!
If you want to double the mixture, use a 20 x 20 cm tin for baking.
Serving and storage
Apricot oat slices will keep for up to a week in an air tight container.
They are ideal in lunch boxes, as they are a much healthier option than most oat bars that you can buy in the shops.
Frequently asked questions
Dried fruits contain the same nutrients as fresh fruit, and count as one of your five a day. In fact weight for weight, dried fruit is higher in antioxidants. However, this concentrated form of fruit is also higher in sugars and calories, so enjoy them in moderation.
This recipe contains no flour, only oats. But you must use certified GF oats as they'll be processed separately to ensure there is no cross contamination from other grains.
Yes. Wrap them well and freeze for up to 3 months.
Other healthy oat bar recipes
You might also like to check out this post with lots of gluten free afternoon tea recipes.
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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Apricot Oat Slice
- immersion blender (can also mash with a fork)
- 20 x 10 cm baking tray
- 100 g dried apricots
- 120 g porridge or rolled oats
- 50 g butter
- 2 tablespoon honey
- Roughly chop the apricots. Place in a small bowl or jug and cover with boiling water. Leave to one side.
- Preheat the oven to 160 degrees (140 fan).
- Line a 20 x 10 cm baking tin with baking paper. A 2lb (900 g) loaf tin should be about the right size.
- Add the butter and honey to a pan, and melt over a low heat. Remove from the heat and stir in the oats. Mix well.
- Drain the apricots and blitz to a puree with a hand blender. Or puree in a small food processor. Alternatively, you can chop and mash them with a fork.
- Place half of the oat mixture in the lined tin. Then add the apricot filling. Spread over the base with a spoon and/or your fingers.
- Top with the remaining oat mixture. Squish down firmly with the back of a spoon.
- Bake in a preheated oven for 20 minutes. Remove from the oven and leave to cook in the tray.
- Remove from the tray and cut into 6 slices.
- If liked, add a pinch of ground cardamom, allspice or cinnamon to the pureed apricots.
- You can also add 50 g of chopped nuts to the oat mixture. Almonds go especially well.
- If you want to make double the quantity of these delicious apricot oat slices, use a 20 x 20 cm baking tin.
Please note nutritional information is per serving and is provided for guidance only.