Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.

In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.

In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract until just combined.

Gradually add the dry oat mixture to the wet ingredients, mixing on low speed until just incorporated. The dough will be crumbly.

Press two-thirds (2/3) of the dough mixture evenly into the bottom of the prepared baking pan to form the crust.

In a small bowl, mix the chopped dried apricots, apricot jam, and lemon juice until well combined. Spread this apricot filling evenly over the crust.

Crumble the remaining one-third (1/3) of the dough mixture over the apricot filling to create the topping.

Bake for 30 to 35 minutes, or until the topping is golden brown and the filling is bubbly. Allow the bars to cool completely in the pan on a wire rack before lifting out and slicing into 12 squares.