Hey, I finally baked something! :)
Thanks to the Facebook comments I got on what to do with all my apricots, I made these. The first shot at apricot bars didn’t go so well. Very cake-like. I don’t do cake-like unless I’m eating cake.
But these? These are just a gooey mess. Perfect! Not your typical bar at all. At room temperature, I couldn’t even pick them up. And they’re really thin. But use a fork and you’ll be fine.
I’m so happy I gave baking with apricots a chance! I still don’t want to eat the things, but in baked goods?! Oh my gosh.
You might notice the lack of almonds in these. That’s because I don’t like almonds. The first time I made these, I used almonds and they definitely fit. It’s just the texture. It gives me the heebie jeebies.
You really don’t need to peel the apricots. I guess the skin breaks down during baking because it was totally undetectable. So save yourself some time and don’t peel them.
What you see above is three bars stacked on top of each other and I decided to just go at it like a crisp. Maybe this is more crisp than bar, but that’s okay. Whatever they are, they’re delicious and I might have eaten a whole pan by myself in less than 24 hours.
I used my homemade jam in these, which just used a little honey, but these bars were still plenty sweet. So you might want to reduce the sugar if using store bought jam. But then the goo might be affected. So you might as well make the jam. You just dump some stuff in a pot and let it cook. Easy!
❀
100% Whole Grain Apricot Almond Goo Bars
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 bars
Ingredients
- 1/2 cup + 2 tablespoons (80 grams) whole wheat flour
- 1 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 75 grams (about 3/4 cup) rolled or old-fashioned rolled oats
- 1/2 cup (112 grams) coconut oil* or normal butter, room temperature
- 2 tablespoons coconut sugar (or brown sugar)
- 1/4 cup (80 grams) honey
- 1/2 teaspoon almond extract
- 1/2 - 3/4 cup (75 - 113 grams) almonds, optional (use as much as you like)
- 1/2 cup (about 5.2oz / 147 grams) apricot jam
- 4 fresh apricots, skin ON and diced
Directions
- Preheat the oven to 350 degrees F (176 degrees C).
- Line an 8" x 8" pan (I really think a 9" x 9" is too small) with a piece of parchment paper or wax paper. If you just spray the pan, I'm afraid the bars will be really difficult to get out.
- Combine the flour, cinnamon, salt, baking soda, and oats in a medium bowl and set aside. In a separate medium bowl, mix together the coconut oil, sugar, honey, almond extract, and almonds (if using).
- Add the dry mix to the wet and mix just until combined. Pat half of the dough into the pan. It will be a very, very thin layer. Evenly spread the apricot jam over this layer and then sprinkle the apricots over the jam. Lightly pat on the rest of the dough over the apricot jam layer. The jam layer won't be totally covered and it will be very thin and messy.
- Bake for about 20 minutes until nicely browned. These are obviously really gooey so when you take them out of the oven, they might not look very set.
- Let them cool in the pan and if you want them to be set like bars normally are, put them in the fridge.
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15 comments on “100% Whole Grain Apricot Almond Goo Bars” — Add one!
I have lots of dates but no apricots. Could these work with pureed dates? Or would it be too sweet?
I haven’t tried it but I’m guessing it’d be way too sweet and it probably wouldn’t work due to differences in texture. Sorry about that! I wish it were apricot season. :(
Natasha – Haha, yeah… goo! And these contain that apricot jam so they do indeed taste similar. :)
I absolutely love that these bars have the word "goo" in the name! Yum! And if they taste anything like your apricot jam I'm sure they're delicious!
Becca – I thought I wouldn't like apricots either. But then I made jam. And they're awesome! But only to bake with. I still find them weird when eaten plain.
Chung-Ah – It is, isn't it?!
Heidi – I'm sure they would! I think I'll try blueberries when it's blueberry season. That means more jam. :)
Barbara – Yeah, especially if you have a few leftover from making jam. Thanks for stopping by. :)
They look scrumptious! A perfect way to use apricots.
You had me at "goo bars"! That sounds so awesome and I can just imagine the gooeyness of the apricots. Mmmm! I bet these would work with other fruit and jam. Mmmmm, I so wish I wasn't afraid to turn on my oven right now(it's so hot!)
Ooooh that gooeyness is so inviting!
These look very interesting. I'm not sure if I like apricots, but what you've done here looks nice :)
Kathryn – Oh darn. I hope you were at least able to cook with the apricots on the tree! And yeah, the goo is the best part of anything.
Jessica – Yeah, they're pretty gooey. Maybe that's just the easiest way. :)
sensualappeal – Try the homemade version! It tastes super vibrant. That's not the correct word but I'm too tired.
Miryam – Yes! Super moist. :) And I wouldn't say hardly any sweetener, though. It could definitely be cut down on.
Marina – I think you're going to hate me a little for saying this… but it was 50 degrees yesterday. Jackets and blankets are now out. So I'm not that brave. :)
Erin, it looks so delicious! and you are brave to bake in such heat! :)
Yummy, I will kill for one of these right now!! That apricot jam pieces make these unique, given the fact that they are home made w/ hardly any sweetener and home made I don't think these could be beat!! Nice and moist.
Oh, this looks soo yummy. I used to love love love apricot jam but haven't had it in ages!
These look incredible! Pretty sure I would be eating these with a spoon straight out of a pan!
I love the look of that gooey sticky muddle of apricots. Our apricots in France weren't ripe enough to eat without cooking and I wish I'd been able to make these with them!