Apricot Coconut Filled Oat Bars Recipes

APRICOT OAT BARS

Steps:

• 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.

APRICOT GINGER CRUMBLE OAT BARS (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish and line with parchment paper; grease parchment paper.
• Whisk flour, almond meal, baking soda, and salt together in a bowl. Add oats, brown sugar, and 1/2 cup white sugar; whisk to blend and break up clumps of brown sugar. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
• Press 2/3 of the flour mixture into the bottom of the prepared baking dish to make the crust.
• Whisk 1/3 cup white sugar and cornstarch together in a small bowl. Add apricots and ginger and toss to coat.
• Spread apricot mixture over the crust. Sprinkle remaining 1/3 of the flour mixture on top.
• Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.

APRICOT COCONUT BARS

Steps:

• Preheat oven to 350 degrees.
• Place butter, sugar and 1 cup flour in a large bowl.
• Cut butter in with a pastry blender until coarse crumbs form.
• Press crumbs firmly into bottom of a greased 9 inch square pan to make a crust.
• Bake for 25 minutes.
• Remove pan from oven to a wire rack to cool.
• Combine the remaining 1/3 cup flour, baking powder, salt, eggs, condensed milk, coconut, and apricots in a medium bowl.
• Mix well.
• Spread mixture evenly over crust.
• Bake at 350 degrees for 35 minutes.
• Cool in pan.

APRICOT OAT BARS

Steps:

• In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Add oil and apple juice; stir until moistened. Set aside 1/2 cup for topping. , Press remaining oat mixture into an 11x7-in. baking pan coated with cooking spray. Spread the apricot fruit spread to within 1/4 in. of edges. Sprinkle with reserved oat mixture. Bake at 325° for 30-35 minutes or until golden brown.

APRICOT, COCONUT AND ALMOND BARS

Steps:

• Preheat oven to 350*F. Butter a 10"x15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes). Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
• Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the cookie sheet in an even layer. Bake for about 25 minutes, until golden. Let cool on a rack, then cut into 16 bars.
• Note:.
• The bars can be stored in an airtight container for up to 2 days.

APRICOT-COCONUT SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
• In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
• Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.