Preheat oven to 350 degrees.

Add gluten free flour, oats, baking powder and coconut sugar to a medium sized mixing bowl.

Stir to combine

Melt the coconut oil by placing jar into a warm water bath. Measure in liquid form.

Pour coconut oil over flour and oat mixture and mix until blended and moist. Mixture may be a bit crumbly.

Press 2/3 of the mixture into the bottom of an UNgreased 8×8 pan.

Spoon apricot jam over the top.

Crumble remaining oat and flour mixture over the top of the jam.

Bake for 25-30 minutes, until golden brown and bubbly.

Allow to cool completely.

Store in an airtight covered container for 3-4 days on the counter or cut into squares and freeze individually for later.