Disclosure: This post is part of the Tresomega Nutrition Blogger Recipe Challenge. I received complimentary products to use in this post. All opinions are my own.
Another recipe for Tresomega, and another dish I’ll be re-making this holiday. The food sign-up list for the family Christmas Eve got emailed out – and I snatched up the cookies slot PDQ. Mostly because my freezer is already chock full of cookies (#ChristmasCookieWeek kicks off on Monday!)
But, the family also has two celiacs so I’ll be making up a tray of gluten-free cookies too – and these will be added to the plate for sure. These are a great (and easy!) gluten free treat and the flavor can be easily switched up by using a different flavor of preserves. I think raspberry would be perfect for the holidays!
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Apricot Oatmeal Bars
(a Kate’s Recipe Box original)
Makes 18 bars
3/4 cup Tresomega Virgin Coconut Oil
1 cup packed light brown sugar
1 1/2 cups rolled oats
1 1/2 cups almond flour
1 tsp. salt
1/2 tsp. baking powder
3/4 cup apricot preserves
Preheat the oven to 400 degrees. Spray a 9×9″ pan with nonstick cooking spray and line with baking parchment.
Mix together the coconut oil, brown sugar, oats, flour, salt and baking powder. Press half of the mixture into the pan.
Spread the preserves over the mixture in the pan and then crumble the remaining mixture over, pressing down lightly.
Bake for 30-35 minutes, until edges are beginning to brown. Let cool to room temperature, then place in the refrigerator to cool completely.
When chilled, lift the bars out of the pan using the edges of the parchment. Slice and store in an airtight container in the refrigerator.