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Apricot Oat Bars Recipe

Apricot Oat Bars

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (149)

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Average Rating:

Total Reviews: 149

Showing 71-80 of 149

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  • on March 06, 2011

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    I made them yesterday in a metal baking pan liberally coated with butter, no parchment paper. They are absolutely delicious! I wouldn't change a thing.

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  • on January 29, 2011

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    Absolutely wonderful! I made & agree with the changes made by the 1.10 posting - thanks. I also made the following changes: used 1 1/2 cups of apricot preserves & no dried apricots, used 3/4 t. cinnamon, kosher salt & did not leave a border on the edge of the pan. The kids loved them for breakfast & after school snacks! Gotta love Giada!

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  • on January 25, 2011

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    I really liked this recipe. They were better when freshly made. Didnt

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  • on January 13, 2011

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    These bars are delicious!!! Followed recipe exactly and these came out perfectly. Several of my family members have tried these and all raved about how good they were. Have made them three times now and the last time I did I used an apricot-pineapple perserve which was also delicious. Love Giadas' recipes and this one is no exception.

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  • on January 10, 2011

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    Based on the other rave reviews, I chose to make this dessert. I thought it was good, but it didn't knock my socks off. Then I brought the leftovers into the office the next day, and my co-workers LOVED the bars. One said that he was tempted to eat the whole pan and requested that I please make it every few months. High praise!

    I made a two small changes also based on past reviews: 1.5 sticks of butter instead of 2 and a glass pan at 325 degrees (for 35 minutes instead of metal at 350. I also omitted the parchment paper without a problem.

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  • on December 31, 2010

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    SO easy to make and very great flavor! I didn't use the dried apricots and used Yellow cake mix instead of flour and it was amazing! The kids loved them too! This is a definite keeper recipe! :

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  • on December 29, 2010

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    Ooooooooooooooo myyyyyyyyyyy gawwwwwwwwdddddddddddd!!! I'm making these tonight for our snow day tomorrow and I didn't have walnuts BUT I had sliced almonds so I used them and sub'd the vanilla extract with pure almond extract = HEAVEN!! They really are so yummy!! I may never try the actual recipe! ; Thanks Giada! :

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  • on December 17, 2010

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    We made these a couple of days ago, and again today. Today I used 1 cup of flour and 2 1/2 cups of oats. I think they taste better with less flour. We are going to make these for the family Christmas dinner -- probably as an appitizer. I can't wait to try them with microwave banana jam -- it's to easy to make.

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  • on December 15, 2010

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    Oh My Gosh. My mouth is turning cartwheels right now!!! I made these just over an hour ago - house smelled SO good while they were cooking - and just cut and tasted my first bar. WOW!!!! The perfect combination of sweet and tart - maybe because I accidentally bought and used peach-apricot preserves instead of just apricot. But now that I've made that "mistake," I will always make that mistake!! Except for that and that I used a glass baking dish (lowered the heat 25 degrees, cooked about 8 minutes longer, I followed the recipe to a T. Can't wait to have 1 for breakfast with my coffee! These would be good anytime, but right now, I'm gonna have another one just because!

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  • on December 10, 2010

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    Wow, first time I baked anything and they were great, wife simply loved them. Next is the Struffolli, grandmother use to make them. She also made a hony typt of bowtie pastry and a lemon cookie with white iceing and a hard boiled egg in the middle. Things we remember,

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