Thursday, September 21, 2017

Gluten Free Apricot Betty Bars, Gluten Free Apple Betty Bars, Or Any Fruit Oat Bars

Gluten Free Apricot Betty Bars

Gluten Free Apricot Betty Bars (no refined sugar)

These fruity oat bars are so good.  You must try them.  I’ve adapted a recipe for Apple Betty Bars and made them gluten free and used coconut sugar and some raw honey so they are also free of any refined sugars.

You’d never know it.  I know I keep saying that.  But really, I’m serious!

I made a quick apricot jam with just apricots and some agave nectar.

You don’t have to be limited by apricot jam only.  I also made a quick apple filling.

Gluten Free Apple Betty Bars

Gluten Free Apple Betty Bars (no refined sugar)

My 16 year old son is vegan right now.  So I also made a version of these using coconut oil instead of butter and that is also the reason I made the apricot jam with agave instead of honey (which is my preference).  They turned out beautiful.  Tasted great, too.  But the ones with butter—BETTER!  Everything is better with butter, I’m a believer. ; )

Apricot Betty Bars, gluten free, refined sugar free, vegan

Gluten Free Vegan Apricot Betty Bars (no refined sugar)

The vegan version is perfect for serving the day you make them.  The coconut oil makes them not stay as sturdy and they are pretty soft after the first day, so just don’t plan for leftovers.

The gluten free ones with butter are delicious for days after, so they are perfect for packaging up as grab and go treats.


Gluten Free Apricot Betty Bars, Gluten Free Apple Betty Bars or Any Fruit Bars, by Katrina, Baking and Boys!


2 cups gluten free flour blend (xanthan gum included), Bob’s Red Mill 1 to 1 is great

1 ½ cups gluten free quick oats

1 teaspoon baking powder

¼ teaspoon salt

¾ cup coconut sugar

¼ cup pure maple syrup

1 cup butter or for vegan version use coconut oil, melted

1 cup Easy, Sugar Free Apricot Jam* or any fruit preserves/jam of your choice

Apple Filling**


Preheat oven to 350 degrees F. Whisk together in a large bowl, the gluten free flour, oats, baking powder and salt. Add the coconut sugar and maple syrup and combine well. Stir in the melted butter or oil until mixture is all wet and combined. Press half the mixture (about 14 ounces) into a ¼ sheet pan (9x13 cake pan works, the short sides of the sheet pan are great, no need to butter or spray pan). Bake for 15 minutes.


*Easy, Sugar Free Apricot Jam, by Katrina, Baking and Boys! (Vegan, No Refined Sugar)

8 cups apricots, cut into pieces, pits removed

½ cup agave (raw honey is great, too, for non-vegan version)

¼ teaspoon almond extract (optional)

Add the apricots, agave and almond extract to a blender. Blend until pureed. Pour into a large saucepan and cook over medium heat for 15-20 minutes until it thickens a bit. Pour into glass jars and seal. Store in the refrigerator (it is not sealed for shelf storage but will last a good couple weeks in the refrigerator). Makes about 4 ½ pints.


Spread one cup of the jam evenly over the partially baked bars. Scatter the remaining crumb batter evenly over the top of the jam. Bake for 25-35 minutes until nicely browned. Cool. When cooled, the bars should slide out of the pan nicely or you can cut them into pieces and remove each from the pan. Let them sit for a few minutes on a double paper towel to absorb an excess butter/oil (I have found this is sometimes not necessary, see what you think).


**Apple Filling

4 apples, peeled, cored and cut into cubes

1/2 teaspoon ground cinnamon, or to taste

¼ cup raw honey or agave for vegan

¼ cup water

Put all ingredients in a saucepan and cook for 20-30 minutes over medium heat, stirring occasionally. Mash or blend with an emersion blender, leaving some chunks of apple. Makes 1 ½ to 2 cups. Spread evenly over first layer of oat bars.

Gluten Free Apricot Betty Bars

These would be great with any jam or fruit filling.  I want to try raspberry or blackberry.  I love the hint of tart.  The apricots provide that, too.  What would be your favorite fruit filling?

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