Apricot Oat Bars

Total Time:
1 hr 47 min
Prep:
12 min
Inactive:
1 hr
Cook:
35 min

Yield:
24 bars
Level:
Easy

NUTRITION INFO
Ingredients
  • Vegetable oil cooking spray
  • Filling
  • 1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
  • 8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
  • Crust
  • 1 3/4 cups all-purpose flour
  • 1 packed cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon fine sea salt
  • 3/4 teaspoon baking soda
  • 1 3/4 cups old-fashioned oats
  • 1 cup (4 ounces) coarsely chopped walnuts
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 egg, at room temperature, beaten
  • 1 teaspoon pure vanilla extract
Directions

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.

Filling: In a small bowl, mix together the jam and the apricots. Set aside.

Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.

Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.


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4.8 157
I've been making these for a few years and people LOVE them, I love them. A really good recipe...good for breakfast and snacking. item not reviewed by moderator and published
I follow the recipe to a T. But they kind of fell apart after baking. Perhaps two eggs? item not reviewed by moderator and published
This recipe is so good! I don't care for apricots so I used Giada's Mixed Berry Jam recipe and it was so DELICIOUS!!!! I will be making this again and trying different flavors for the filling. item not reviewed by moderator and published
I made these, but only added one stick of unsalted butter, no brown sugar, sugar free apricot jam, and 1/2 cup sugar free maple syrup! They are really yummy! item not reviewed by moderator and published
Absolutely delicious! Would give ten stars. I have made these with walnuts and currently in the oven with pecans! So good with morning coffee. You will make over and over again! item not reviewed by moderator and published
I have made these a couple of times, & they are always well received! I am wondering if anyone has used a little less butter? I lined the pan with non stick foil, (ungreased, and allowed them to cool for approx. 3 hours, when I lifted them out of the pan the foil was literally soaked with butter, which makes them somewhat difficult to cut. I plan to try them again when the weather is dry & cool, humidity is definitely a baker's enemy. item not reviewed by moderator and published
Good. Too much butter for a healthy snack. Don't use Smuckers jam. Upgrade to premium jam. It taste so much better without added sugar and corn syrup. item not reviewed by moderator and published
These were delicious! After reading the other reviews, I used 1/2 sugar apricot jam, and I'm glad I did because they were not too sweet at all. When making them I was concerned that I did not have enough oatmeal mixture to cover the whole top, but it didn't matter. When it baked the top became solid. I cut it into squares and placed each square inside a paper cupcake liner--perfect for single servings without getting all sticky! I will be making these for lots of breakfast potlucks in the future! item not reviewed by moderator and published
I made a double batch of these, one pan of apricot and one pan of raspberry. Both were absolutely delicious! I did increase the amount of filling on both. I used one 18 oz. jar of apricot preserves, and about 16 oz of raspberry preserves. The raspberry preserves was heavier than the apricot, but still delicious. I took them to work and they disappeared in a hurry. I would absolutely make these again. I preferred the apricot to the raspberry, as the apricot wasn't quite as sweet. I also substituted 1/2 the butter with applesauce, and still it was wonderful. I do recommend baking them 35 minutes or more, or the center pieces may be a little gooey. So yummy! item not reviewed by moderator and published
These are really good. I received many compliments on them! I did 1/2 tsp vanilla extract and 1/2 tsp almond extract instead of 1 tsp vanilla. I loved the taste of the almond extract in the mix. I also knew my guests wanted something chocolatey, so I ended up adding semi-sweet chocolate chips to the top half of the oatmeal mixture. They turned out really good! item not reviewed by moderator and published
Hi Ree - I made this diabetic friendly...I used one stick of unsalted butter and added 1/2 cup of sugar free maple syrup. I did not use brown sugar and I used sugar free apricot jam. They were really yummy and several of my friends enjoyed them! item not reviewed by moderator and published

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