Prep time 15 mins

Cook time 30 mins


Apricot Filling:

1 can Del Monte Apricot Halves

1 tsp cane sugar

1 tsp agave

1 tsp lemon juice


Crust and Topping:

2 cups rolled oats

1 cup granola

2 Tbsp brown sugar

1/2 tsp baking soda

1 cup plant based butter or coconut oil

2 Tbsp agave

2Tbsp maple syrup


  1. Prepare your crust and topping: In a bowl combine rolled oats, granola, brown sugar, baking soda, plant based butter or coconut oil, 2 Tbsp. agave and maple syrup.

  2. Prepare your apricot filling: In a food processor, blend 1 can of Del Monte Apricot Halves with cane sugar, 1 tsp agave, and lemon juice.

  3. In an oven safe pan, layer the bottom of the pan with your oat mixture, saving some for the top. Then pour apricot filling on top. Cover apricot filling with the remaining oat mixture.

  4. Preheat your oven to 350 Degrees. Bake your oat bars for 30-35 minutes until the crust starts to brown. Let cool for up to an hour before slicing into the bars.

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