Apricot Oat Bars

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I saw Giada make these, they looked wonderful. So I decied to give it a try. It was very good. It would also be good as a berry crumble warm out of the oven with some ice cream..... thanks Giada

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i have made 2 batches in 2 weeks and will make 1 more today for my son and his new wife. hubby enjoys with vanilla ice-cream. thanks giada.

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and they still turned out perfect! Probably would have puffed up more had I remembered but it didn't effect the taste or texture. I also substituted whole wheat flour for the white flour and you couldn't tell at all. Very tasty! Those concerned about the pan size, it's correct as listed, a 9X13. Mine worked perfect in this size pan. Can't wait to try other combos. My husband said it tasted like a "crisp" so maybe an apple version would be tasty?

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I made them with Polaner all fruit blueberry jam and dried blueberries. they turned out perfect and I used the 9x13 pan. it worked great. Lined it with aluminum foil as I didn't have parchment. they are great!

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I made them today. They were just delicious and I did not feel guily after eating them::: Does anyone have any suggestions of other fillings we can put in between of the crusts?

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These bars are awesome and it is especially great when you have two young kids that love them. This is a recipe to keep and i would like to try it with other dried fruits and jams.

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I just made these Bars in a 9x13 pan as that is what Giada said to use. They spread nicely and puff up a bit more than what you initially start with after baking. These are bars and not a cake so don't expect anything thick.

I am eating one now and can't wait until they've cooled completely as I think that is when the total flavor will come through. Delicious!

To Mary re the pan size...did you make these bars before giving it 2 stars?

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Either the wrong pan size is listed in this recipe or this is supposed to be a super flat bar. I just put these in the oven so I haven't tasted them yet, but I only used two-thirds of the space in my 9x13x2 pan to form the bars. If I make them again I will put them in a smaller pan.

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It looked to me like the pan she used on the show was a 9x9 square pan and the recipe says 9 x13. Which is the right size?
Did everyone use 9 x 13?

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I saw this recipe today and thought what perfect timing. I bought walnuts and sugar-free rasberry jam (dressing base for a salad yesterday at the store. I wasnt paying attention and used roughly 10 oz of rasberry jam and 1 cup of frozen rasberries. I added 3 packets of splenda to the filling mixture since rasberries are rather tart. I also used 1/3 cup of walnuts and 1/3 cup sliced almonds. I made extra crust because I think I used too much on my bottom layer and hardley had any left for the top. I also only used 1 stick of butter and 1/2 cup of vegetable oil like another user suggested in order to cut down on fat. You could also use 1/2 cup of unsweetned applesauce in place of the oil which is a good baking tip for low-fat. These were awesome and can be changed up however you'd like. I am going to drizzle chocolate over them next time like another user suggested.