Chop the dried apricots into small, bite-sized pieces.

Place them in a small bowl and pour over the orange juice. Let them soak for about 10 minutes to soften.

Pro Tip: Soaking apricots helps them blend better into the bars, adding moisture and a natural tang.

Preheat your oven to 350°F (175°C).

Line an 8x8 inch baking pan with parchment paper, letting some overhang on the sides for easy removal later.

In a large mixing bowl, combine the rolled oats, flour, baking soda, and salt.

Stir gently with a wooden spoon or spatula until evenly mixed.

In a separate bowl, whisk together the honey (or maple syrup), melted coconut oil (or butter), egg, and vanilla extract.

Whisk well until the mixture is smooth and fully combined.

Pro Tip: Whisk continuously to prevent lumps and to ensure a silky texture in your wet mix.

Pour the wet ingredients into the bowl with the dry ingredients.

Add the soaked apricots along with any remaining orange juice from the bowl.

Use a spatula to fold everything together gently until just combined. Avoid overmixing to keep the bars chewy.

Pour the mixture into your prepared baking pan.

Using the back of a spatula or your clean hands, press the mixture evenly and firmly into the pan.

Pro Tip: Pressing firmly helps the bars hold together after baking and makes cutting easier.

Place the pan in the preheated oven and bake for 25–30 minutes.

Check for doneness by lightly pressing the center; it should feel set but still slightly soft. The edges will turn a light golden brown.

Remove the pan from the oven and place it on a cooling rack.

Let the bars cool completely in the pan — this usually takes about 1 hour.

Use the parchment paper overhang to lift the bars out of the pan.

Cut into squares or rectangles with a sharp knife.

Store the bars in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness.

These bars also freeze well — just thaw before eating!