Apricot Oat Bars Recipe 485 Food

APRICOT OAT BARS RECIPE

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.

APRICOT OATMEAL BARS

Steps:

• 1. Heat oven to 350 degrees.
• 2. CRUMB MIXTURE:
• 3. In a large mixer bowl, combine all crumb mixture ingredients. Beat at low speed, scraping bowl often, until mixture is crumbly, 1 to 2 minutes.
• 4. Reserve one cup of the crumb mixture.
• 5. Press the remaining crumb mixture onto the bottom of a greased 9 x 13 inch baking pan.
• 6. FILLING:
• 7. Spread apricot preserves to within 1/2 inch from the edge of the crumb mixture.
• 8. Sprinkle with reserved crumb mixture and coconut.
• 9. Bake for 22 to 27 minutes or until edges are lightly browned.
• 10. Remove from the oven onto a wire rack and let cool completely.
• 11. Cut into bars. Makes 3 dozen bars.

APRICOT OATMEAL BARS, JUST LIKE YOU REMEMBER!

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.

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 OAT BARS

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.

HEALTHY OAT AND APRICOT BREAKFAST BARS

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.

APRICOT OATMEAL BARS

Steps:

• Preheat oven to 375°F.
• In large bowl, combine cake mix, oats pecans and butter.
• Mix well until entire mixture clumps.
• Press half of this mixture evenly into bottom of a greased 9x13-inch baking pan.
• Spread apricot jam evenly over surface, and sprinkle remaining half of mixture evenly over jam.
• Bake 20 minutes, or until well-browned on top.

APRICOT COCONUT FILLED OAT BARS

Steps:

• Heat oven to 350°.
• In a large mixer bowl combine all crumb ingredients.
• Beat low speed, scraping bowl often, until mixture is crumbly, 1-2 minutes.
• Reserve 1 cup of mixture; press remaining mixture into a greased 13x9-inch pan.
• Spread the apricot preserves to within 1/2 inch from the edge of the crumb mixture.
• Sprinkle with crumb mixture and coconut.
• Bake 22-27 minutes, or until edges are lightly browned.
• Let cool completely before you cut into bars.

OATMEAL APRICOT SQUARES

Steps:

• In a large bowl, combine the flour, oats, brown sugar, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. , Press half of the mixture into a greased 8-in. square baking dish. Spread with preserves. Sprinkle with remaining oat mixture; gently press down. , Bake at 350° for 38-42 minutes or until golden brown. Cool on a wire rack. Cut into squares.

APRICOT OATMEAL BARS

Steps:

• Preheat oven to 325 degrees. Lightly oil an 8x12 baking dish with nonstick cooking spray; set aside.
• In a large bowl, work together oats, flour, brown sugar, salt and baking soda with your fingertips until no lumps of brown sugar remain. Drizzle oil and fruit juice over the oats and mix in with your fingertips until evenly moistened and crumbly.
• Set aside 1/2 cup for the topping; press the remainder evenly in the bottom of the prepared baking dish. Spread apricot preserves over the top. Sprinkle with reserved oat topping.
• Bake 30 to 40 minutes, or until golden.
• Let cool in the baking dish on a rack. Cut into 15 bars.

APRICOT OAT BARS - WHEAT FREE

Steps:

• Preheat oven to 325 degrees.
• Put butter in a 9x13-inch baking pan and set in the oven while it preheats; this will melt the butter and grease the pan.
• Sift the oat flour, potato starch, soda, cinnamon, and salt into a bowl; stir in the brown sugar, rolled oats, and chopped almonds.
• Add the melted butter and mix well.
• Press 2/3 of this mixture into the greased pan.
• Spread the jam over the crumbs, keeping it away from the sides of the pan as much as possible.
• Cover with the remaining crumbs and press down firmly.
• Bake for about 45 minutes, until lightly browned.
• Cool in the pan before cutting.