These Hearty Layered Apple Oat Bars are a wholesome twist on classic apple desserts, combining tender baked apples with nutty oats, sweet dried fruit, and crunch from walnuts. Inspired by a popular cooking video, this recipe builds an oat-based batter that’s enriched with eggs, a touch of vanilla, and baking powder for lift. Thinly sliced apples are tossed in lemon juice to prevent browning, then layered with soaked raisins, cranberries, and chopped apricots. A drizzle of melted butter holds everything together, while optional walnuts add texture. After a 40–50 minute bake, you’ll have a golden, fragrant tray bake that slices into portable bars—perfect for breakfast, brunch, or an afternoon snack. Naturally dairy-free (unless you opt to add cheese!), these bars showcase fruit flavor and whole grains without refined flours or excessive sugar. Read on for a detailed, step-by-step guide, helpful tips, and tasty variations to make these layered bars your own.
Yield & Timing
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Yield: 12 bars (using a 20×20 cm / 8×8 in pan)
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Prep Time: 20 minutes + 10 minutes (resting soaked fruit)
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Bake Time: 40–50 minutes
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Total Time: Approximately 1 hour 20 minutes
Ingredients
Oat Base & Binder
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40 g (1.4 oz) rolled oats, ground to a fine oat flour
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20 g (0.7 oz) rolled oats, left whole for texture
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2 large eggs
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½ teaspoon baking powder
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1⁄8 teaspoon vanilla powder (or ½ teaspoon vanilla extract)
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40 g (3 tablespoons) unsalted butter, melted
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Pinch of salt
Apples & Layers
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2 medium apples (about 300 g total), peeled, cored, and thinly sliced
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Juice of ½ lemon (to toss apple slices)
Dried Fruit Filling
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30 g (1.06 oz) dried cranberries
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30 g (1.06 oz) raisins
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30 g (1.06 oz) dried apricots, finely chopped
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30 g (1.06 oz) chopped walnuts (optional)
Optional Toppings
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Ground cinnamon, to dust
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Black tea or coffee, for serving
Equipment
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8×8 inch (20×20 cm) square baking pan
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Parchment paper or nonstick spray
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Mixing bowls
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Blender or coffee grinder
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Whisk and spatula
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Knife and cutting board
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Measuring cups and spoons
Preparation
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Preheat & Prep Pan
Preheat your oven to 180 °C (350 °F). Line the square pan with parchment paper, leaving a slight overhang to lift out the bars after baking, or grease lightly with butter. -
Grind & Measure Oats
In a small blender or coffee grinder, process 40 g of rolled oats into fine oat flour. In a separate bowl, measure the remaining 20 g of whole oats and set aside. -
Soak Dried Fruit
Place the cranberries and raisins in a small bowl. Pour just-boiled water over them to cover, and let sit 5–10 minutes until plump. Drain thoroughly on paper towels to remove excess moisture. -
Prepare Apple Slices
Peel and core the apples. Slice them thinly (3 mm / 1⁄8 in thick). Place in a bowl, sprinkle with lemon juice, and toss to coat—this prevents browning and adds brightness.
Batter & Assembly
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Whisk Wet Ingredients
In a mixing bowl, crack in the eggs and whisk until frothy. Stir in the melted butter, vanilla powder (or extract), and a pinch of salt until well combined. -
Combine Dry Ingredients
To the wet mixture, add the ground oat flour, whole oats, and baking powder. Whisk or fold gently until a uniform, slightly thick batter forms. If too dry, add a tablespoon of water or milk; if too wet, sprinkle in a bit more oat flour. -
Layering – First Third
Spread one-third of the oat batter into the prepared pan. Shake the pan gently or tap on the counter to settle and smooth the layer. Arrange half of the apple slices over the batter in an even layer. Sprinkle one-third of the chopped apricots, half of the drained raisins, and half of the cranberries over the apples. -
Layering – Second Third
Spread the next third of the batter over the fruit layer, smoothing gently. Top with the remaining apple slices. Sprinkle the remaining apricots and half of the drained cranberries and raisins. -
Final Layer
Spread the final third of the batter evenly over the second fruit layer. If using, coarsely chop 30 g walnuts and scatter over the top for crunch. -
Optional Dusting
For extra aroma, lightly dust the top with ground cinnamon or a sprinkle of sugar before baking.
Baking
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Bake
Place the pan on the center rack of the preheated oven. Bake 40–50 minutes, or until the top is golden and a toothpick inserted in the center emerges with just a few moist crumbs (avoid batter residue). -
Rest & Slice
Remove from oven and let the bars cool in the pan for at least 15 minutes. Using the parchment overhang, lift the bars out and place on a cutting board. Slice into 12 equal squares or rectangles.
Serving Suggestions
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Warm with Tea: Serve slightly warm alongside a cup of black tea or coffee for a comforting breakfast or mid-morning snack.
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Yogurt Parfait: Crumble a bar over yogurt and fresh berries for a layered parfait.
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Packed Snack: Wrap individual bars for lunchboxes or on-the-go energy.
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Dessert Upgrade: Top with a dollop of whipped cream or a scoop of vanilla ice cream and a drizzle of honey.
Storage & Make-Ahead
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Room Temperature: Store cooled bars in an airtight container at room temperature for up to 3 days.
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Refrigerator: Keep in the fridge for up to 5 days—bring to room temperature or warm briefly before serving.
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Freezer: Wrap bars individually in plastic wrap and freeze in a sealed bag for up to 2 months. Thaw overnight in the fridge or reheat gently in the microwave.
Tips & Tricks
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Uniform Apple Slices: Use a mandoline slicer for even thickness, ensuring consistent baking.
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Prevent Soggy Bars: Drain soaked fruit thoroughly—excess water can make the bars gummy.
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Customize the Fruit: Swap dried apricots for cherries or chopped dried figs; use any combination of dried fruit you love.
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Oat Variations: Replace half the rolled oats with quick oats or quinoa flakes for different texture.
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Spice It Up: Add ½ teaspoon ground ginger or nutmeg to the batter for warming spice notes.
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Nut-Free Option: Omit walnuts or replace with sunflower seeds for a nut-free snack.
Nutritional Highlights (per bar, 1 of 12)
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Calories: 180 kcal
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Protein: 3 g
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Carbohydrates: 28 g (Dietary Fiber: 3 g; Sugars: 12 g)
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Fat: 6 g (Saturated Fat: 2 g)
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Vitamin C: 6 mg (10% DV from apples & lemon)
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Iron: 1 mg (6% DV)
These bars deliver whole-grain oats, fruit fiber, and healthy fats, making them a balanced energy source without refined flours or processed sugars.
Variations & Add-Ins
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Chocolate Drizzle: Melt dark chocolate and drizzle over cooled bars for a decadent touch.
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Maple-Walnut: Swap honey for maple syrup in the batter and use pecans instead of walnuts.
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Coconut Twist: Stir in 20 g shredded coconut to the batter and sprinkle coconut flakes on top.
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Vegan Option: Replace eggs with “flax eggs” (2 tablespoons ground flaxseed + 5 tablespoons water, rested 5 minutes) and use coconut oil instead of butter.
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Gluten-Free: Ensure oats are certified gluten-free; the recipe contains no wheat flour.
Frequently Asked Questions
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Can I use apple puree instead of sliced apples?
Yes—stir 100 g apple puree into the batter and swap layered slices for fresh berries or thin pear slices. -
Why soak the dried fruit?
Soaking plumps the fruit for a softer bite and prevents it from drawing moisture from the batter during baking. -
What if I don’t have vanilla powder?
Substitute ½ teaspoon vanilla extract or scrape the seeds from ¼ vanilla bean. -
How do I know when the bars are done?
Look for a lightly golden top and use a toothpick test: insert in the center—dry crumbs indicate doneness. -
Can I halve the recipe?
Yes—use a smaller 6×6 inch pan and reduce bake time by 5–10 minutes, checking for doneness earlier. -
Can I make these as muffins?
Absolutely—divide the batter into 12 muffin cups lined with paper liners and bake 20–25 minutes at the same temperature.
Conclusion
These Hearty Layered Apple Oat Bars offer a delicious balance of tender apples, wholesome oats, sweet dried fruit, and crunchy nuts in every slice. With simple steps—grinding oats, soaking fruit, layering batter, and fruit, then baking—you can create a versatile treat that’s equally suited to breakfast, snack time, or dessert. Customize with your favorite dried fruits, nuts, and spices to make this recipe truly your own. Give it a try, share your results, and enjoy the warm, comforting flavors of homemade, fruit-forward oat bars!