Laura Theodore’s tasty 5-ingredient vegan apricot bars are easy to make, while also being easy on the wallet. The sweetness comes from the apricot preserves, and rolled oats provide the crunch.
Mashed bananas stand in beautifully for the egg often used as a binder in baked goods, and the vanilla extract really jazzes it up! Made the night before, these bars make a quick light breakfast, or just grab them and go for a lovely snack with coffee, tea, or hot vegan cocoa. any time of day.
Make sure to use gluten-free oats if you’d like a sweet treat that’s both GF and vegan.
Recipe is from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company © 2018, reprinted by permission.
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Laura Theodore’s 5-Ingredient Vegan Apricot Bars
These tasty 5-ingredient vegan apricot bars are easy to make, while also being easy on the wallet.
- Vegan butter, as needed (see note)
- 2 medium ripe bananas, peeled and sliced
- 1 teaspoon vanilla extract
- 1 1/2 cups plus 1 tablespoon rolled oats
- 3/4 cup thick apricot preserves (see note)
- Preheat the oven to 375º F. Lightly coat an 8-inch square rimmed baking pan with vegan butter. Line the pan with unbleached parchment paper, leaving an overhang of 2-inch “wings” on two opposite sides of the pan.
- To make the dough, put the bananas and the vanilla extract into a large bowl and mash into a chunky purée, using a potato masher or large fork. Add the oats and stir with a large spoon to thoroughly combine.
- Press half of the dough mixture into the prepared pan in an even layer. Spread the apricot preserves over the dough in an even layer. Top with the remaining dough, patting it down gently into an even layer. Bake for 22 to 25 minutes, or until the edges are golden.
- Put the pan on a wire rack and let cool 15 minutes. Cut into 12 bars, using a serrated knife and wiping the knife clean often.
- Using the paper “wings,” carefully lift the bars out of the pan and set them on the wire rack. Let the bars cool for 10 to 20 minutes before serving.
- Wrapped tightly and refrigerated, leftover bars will keep up to 2 days.
Coating the pan with vegan butter will keep your parchment paper from sliding when pressing your bars into the pan. It will also keep the sides of the bars from sticking to your pan.
If the preserves you are using are “watery,” drain the excess liquid from the preserves before measuring and using in this recipe. Do this by placing the preserves in a fine-screened sieve set over a bowl. Let drain for 15 minutes. Proceed with recipe as directed.
Amount Per Serving: Calories: 77Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 16mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 0g
Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.
Laura Theodore is a recognized public television personality, 3-time TASTE award winning vegan chef, cookbook author, restaurateur and award-winning recording artist. Tune in for Season Seven of Laura’s vegan television show, Jazzy Vegetarian, airing nationally on the Create Network every Monday and Friday at 8am and 2pm EST (check local listings). Visit Laura on the web at Jazzy Vegetarian.
Loves it very easy to make substituted apricot for raspberry
Started making her recipes
Thanks, Maria! Laura’s recipes are easy and tasty. Great idea to use raspberry!
Made your raspberry bars and can’t wait to try with apricot preserves. Loved the lentil and potato salad you did in FB. Can’t wait to make them.