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.