Apricot Oat Bars Recipes

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APRICOT OAT BARS



Apricot Oat Bars image

Provided by Giada De Laurentiis

Time 47m

Yield 24

Number Of Ingredients 12

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))
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

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.

Nutrition Facts : ServingSize 24

APRICOT OAT BARS RECIPE



Apricot Oat Bars Recipe image

I love this apricot oat bars recipe. The bars are delicious and very easy to make. Make them for a lazy Sunday and have them with a cup of coffee in the afternoon, make them for a potluck, so you can be the star of the party or just for yourself when you want something sweet and delicious.

Provided by The Bossy Kitchen

Categories     Bars

Time 45m

Number Of Ingredients 7

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups quick-cooking rolled oats
1 cup brown sugar
3/4 cup unsalted butter room temperature
3/4 cup apricot jam

Steps:

  • Preheat oven to 350F.
  • In a big bowl, sift together flour, baking powder, salt.
  • Add oats and sugar and mix well.
  • Cut in butter until the mixture resembles bread crumbs. The recipe works better if the butter is not very cold.
  • Pat 2/3 of crumbs in a pan with the size of 11x7x1 1/2 inch.
  • Spread the entire surface with apricot jam.
  • Top with remaining crumbs.
  • Bake for 35-40 minutes or until the surface is golden bown.
  • Cool and cut in 2 1/2 dozens.

Nutrition Facts : Calories 121 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 40 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

APRICOT OAT BARS



Apricot Oat Bars image

Tasty homemade snack bars made with old fashioned oats, apricot jam, dried apricots and chopped walnuts.

Provided by Giada De Laurentiis

Categories     bake,eggs and dairy,fruit,nuts,rice and grain,snack

Time 47m

Yield 24 servings

Number Of Ingredients 13

Vegetable oil cooking spray
1 (13-oz) jar apricot jam or preserves (about 1 ¼ cups)
8 dried apricots, chopped into ¼-inch pieces (about ⅓ cup)
1 ¾ cups all-purpose flour
1 cup packed light brown sugar
1 tsp ground cinnamon
¾ tsp fine sea salt
¾ tsp baking soda
1 ¾ cups old-fashioned oats
1 cup (4 oz) walnuts, coarsely chopped
1 cup (2 sticks) unsalted butter, melted
1 egg, at room temperature, beaten
1 tsp pure vanilla extract

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 350ºF. 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.
  • In a small bowl, mix together the jam and the apricots. Set aside.
  • 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-DATE BARS



Apricot-Date Bars image

A makeover of the old date bars, these bars have a delightful sweet-tart filling, are thin and crispy. Really nice with a cup of tea or coffee. Store in a tightly sealed container.

Provided by Jan Mowbray

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 1h40m

Yield 49

Number Of Ingredients 10

1 ¾ cups quick-cooking oats
1 ½ cups all-purpose flour
1 ½ cups packed brown sugar, divided
¾ tablespoon baking soda
¼ teaspoon salt
¾ cup butter, softened
1 ¼ cups pitted and chopped dates
1 ¼ cups chopped dried apricots
1 cup orange juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix oats, flour, 1 cup brown sugar, baking soda, and salt together in a large bowl. Stir in butter until mixture is crumbly.
  • Press a little over half of the crumbly mixture into the bottom of a 10x15-inch baking pan.
  • Bake in the preheated oven until starting to brown, 10 to 15 minutes.
  • Combine remaining 1/2 cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce heat; cook and stir until thickened, breaking up any clumps, about 5 minutes. Remove from heat and stir in vanilla extract. Cool filling slightly, about 5 minutes.
  • Drop spoonfuls of warm filling over the crust. Spread evenly with an offset spatula. Sprinkle remaining crumbly mixture evenly over the filling; press gently into the filling.
  • Bake in the preheated oven until top is lightly browned, about 25 minutes. Cut into 1-1/4x2-inch bars with a pastry cutter while still hot. Cool bars in the pan, about 20 minutes.

Nutrition Facts : Calories 96.6 calories, Carbohydrate 16.9 g, Cholesterol 7.5 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 88.4 mg, Sugar 11.2 g

APRICOT OAT BARS



Apricot Oat Bars image

With an oat-filled crust and golden crumb topping, these apricot-filled bars are sweet and chewy. "Snackers can't resist my fruit treats," tells Dorothy Myrick of Kent, Washington.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 bars.

Number Of Ingredients 8

1 cup quick-cooking oats
1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil
3 tablespoons unsweetened apple juice
1 jar (10 ounces) apricot spreadable fruit

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.

Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 24mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 2g protein.

WINNING APRICOT BARS



Winning Apricot Bars image

This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT OATMEAL BARS, JUST LIKE YOU REMEMBER!



Apricot Oatmeal Bars, Just Like You Remember! image

I am not much for sweets, but when I do develop a sweet tooth, this is what I make. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.

Provided by kiwidutch

Categories     Bar Cookie

Time 1h10m

Yield 24 bars

Number Of Ingredients 7

2 1/2 cups dried apricots, chopped (about 15 to 16 ounces)
4 cups flour
3 1/2 cups quick-cooking oats
2 cups packed light brown sugar
4 teaspoons baking soda
1/2 teaspoon salt
2 cups unsalted butter, room temperature

Steps:

  • Preheat oven to 350 degrees. Spray bottom of a 9-by-13-inch rectangular pan with non-stick cooking spray. Set aside.
  • Place the apricots in saucepan and cover with water. Bring to boil, then reduce heat and simmer 10 minutes. Remove from heat and drain. Set aside.
  • In work bowl of electric mixer, combine flour, oats, sugar, baking soda and salt.
  • Add butter and beat on low speed until a crumbly mixture is formed, about 1 minute. Place half the mixture into the pan and press firmly into an even layer.
  • Spread apricots evenly over surface, then sprinkle remaining crumbs over the top. The pan will be almost full.
  • Bake in center of oven until light golden brown, about 50 minutes. Remove to a rack and cool completely (do not cut while warm or bars will be too crumbly). Gently cut into 24 pieces with a small, sharp knife.
  • Store in airtight container or cookie tin between layers of parchment or waxed paper.

Nutrition Facts : Calories 358.6, Fat 16.4, SaturatedFat 9.9, Cholesterol 40.7, Sodium 269.7, Carbohydrate 50.1, Fiber 2.7, Sugar 25.1, Protein 4.7

APRICOT GINGER CRUMBLE OAT BARS (GLUTEN FREE)



Apricot Ginger Crumble Oat Bars (Gluten Free) image

Slightly buttery and crunchy with great oat flavor. Apricots and the slightly citrusy and peppery ginger are meant to be together! These bars are a great way to transform fruits and oats into something every kid, big and small, will devour!

Provided by RitaAnn

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 1h30m

Yield 12

Number Of Ingredients 14

1 cup gluten-free all-purpose flour
½ cup almond meal
½ teaspoon baking soda
¼ teaspoon salt
1 cup gluten-free rolled oats
½ cup packed light brown sugar
½ cup white sugar
½ cup unsalted butter, melted
2 teaspoons vanilla extract
¼ teaspoon almond extract
⅓ cup white sugar
1 tablespoon cornstarch
2 cups pitted and diced apricots
1 tablespoon diced fresh ginger

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.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 42 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 5.1 g, Sodium 107.2 mg, Sugar 27.1 g

HEALTHY OAT AND APRICOT BREAKFAST BARS



Healthy Oat and Apricot Breakfast Bars image

These make a great good-for-you breakfast! I think it would also work well to double or triple it, freeze the bars individually, and grab them on your way out the door for inclusion in lunch or breakfast on the road.

Provided by spatchcock

Categories     Bar Cookie

Time 32m

Yield 8 bars

Number Of Ingredients 8

1 cup whole wheat flour
1 teaspoon baking powder
1/2 cup unpacked brown sugar, packed
1/2 cup uncooked quick oats
15 pieces dried apricot halves, diced
2 tablespoons sunflower seeds
1 tablespoon butter, melted
1/2 cup fat free egg substitute (you could use two eggs for this if you don't have FF egg sub)

Steps:

  • Preheat oven to 350ºF.
  • Coat an 8-inch square baking pan with cooking spray.
  • Whisk together flour, baking powder, sugar, oats, apricots and sunflower seeds.
  • Whisk together margarine and egg substitute.
  • Quickly mix together wet and dry ingredients.
  • Spoon into prepared pan and smooth top.
  • Bake until firm, about 20 minutes.
  • Cool completely before cutting into 8 rectangles.
  • Yields 1 bar per serving.

Nutrition Facts : Calories 177, Fat 3.7, SaturatedFat 1.2, Cholesterol 4, Sodium 90.4, Carbohydrate 32.4, Fiber 3, Sugar 17, Protein 5.5

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