Preheat oven.
Add flour oats baking powder, and sugar to a medium sized mixing bowl. Stir to combine.
Melt the butter over low heat, add to the mixture and stir until blended and moist. Mixture will be crumbly.
Press 2/3 of the mixture into the bottom of an UNgreased 8×8 baking dish.
Spoon apricot jam over the top.
Crumble remaining oat and flour mixture over the top of the jam.
Bake until golden brown and bubbly. Remove and 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.