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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Generously coat an 8-by-8-inch baking dish with butter and set it aside.
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3
Place the apricots in a medium heatproof bowl.
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4
Place the water in a small saucepan and bring it to a boil over high heat.
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5
Pour it over the apricots and let them sit until theyve plumped up and absorbed most of the water, about 25 minutes.
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6
Reserve the saucepan.
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7
Meanwhile, make the crust: Place the oats, both flours, and the salt in a large heatproof bowl and stir to combine.
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8
Place the measured butter, 1/2 cup of the honey, and the brown sugar in the reserved saucepan.
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9
Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 minutes.
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10
Immediately pour the butter mixture over the oat mixture and stir until the oats are evenly coated.
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11
When the mixtures cool enough to handle but still warm, use a measuring cup to evenly press half of it (about 1 1/2 cups) into the bottom of the prepared baking dish; set it aside.
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12
Using a slotted spoon, transfer the apricots to a food processor fitted with the blade attachment and discard any remaining liquid.
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13
Add the remaining 3 tablespoons of honey, the jam, and vanilla extract to the food processor and process until the mixture is mostly smooth (some small pieces will remain), about 1 minute.
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14
Spread the apricot filling evenly over the oat base.
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15
Evenly sprinkle the remaining oat mixture over the apricot filling and gently press it in with your fingers.
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16
Bake until the top is browned, about 30 to 40 minutes.
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17
(If youre using a glass or ceramic baking dish, it may take 5 minutes longer.)
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18
Remove from the oven to a wire rack and let cool completely before cutting into squares, about 1 to 2 hours.
