In a large mixing bowl, add chopped dried apricots, chia seeds, and nut butter. Mix until well combined, forming a sticky base.

Incorporate your choice of sweetener into the mixture. Stir continuously until it's fully integrated.

Fold in the gluten-free oats, ensuring they are coated evenly. Press down lightly for compactness.

Line a baking dish with parchment paper and transfer the mixture. Press it evenly into the dish.

Cover with plastic wrap and refrigerate for at least 2 hours to firm up.

Once firm, cut into bars and store in an airtight container in the fridge for up to a week.