Makes approximately 16 bars.
Preheat the oven to 180C/365F/Gas 4. Lightly oil a 9 cm x 9 cm (31/2 inch) square tin, line it with parchment paper and brush over a little more oil.
In a small bowl mix together the jam and the apricots and then set aside.
For the topping: in a large bowl mix together flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Pour over the melted butter, egg and vanilla extract and stir well until mixed.
Put half of the topping mixture into the baking tin. Use a spatula to spread the mixture evenly leaving a 1 cm (half inch) border around the edge of the pan. Spread the apricot filling over the base layer. Top with the remaining oat mixture and gently press it over the filling.
Bake in the oven for 30-35 minutes until it is light and golden. Then let it cool on a wire rack for at least one hour before cutting into squares. Store in an air tight container for up to 3 days or pop into the freezer. Defrost before eating.