Apricot Oat Bars

Apricot Oat Bars

Giada De Laurentiis

These bars make for a great snack or dessert and go well with a warm cup of tea or cocoa. They're covered in oats, so have a napkin handy. It might get messy! 
 

24
Servings
270
Calories Per Serving
Deliver Ingredients

Ingredients

For the filling

  • 13  Ounces  jar apricot jam or preserves
  • dried apricots, chopped into 1/4-inch pieces

For the crust

  • 1 3/4  Cup  flour
  • 1  Cup  packed light brown sugar
  • 1  Teaspoon  ground cinnamon
  • 3/4  Teaspoons  fine sea salt
  • 3/4  Teaspoons  baking soda
  • 1 3/4  Cup  old-fashion oats
  • 1  Cup  coarsely chopped walnuts
  • 1  Cup  unsalted butter, melted
  • egg, at room temperature, beaten
  • 1  Teaspoon  pure vanilla extract

Directions

For the filling

In a small bowl, mix together the jam and apricots. Set aside.

For the crust

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees. 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. 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 for 30 to 35 minutes until light golden. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

Nutritional Facts

Total Fat
11g
16%
Sugar
19g
21%
Saturated Fat
1g
4%
Cholesterol
7mg
2%
Carbohydrate, by difference
42g
32%
Protein
5g
11%
Vitamin A, RAE
89µg
13%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
79mg
8%
Choline, total
9mg
2%
Fiber, total dietary
2g
8%
Folate, total
156µg
39%
Iron, Fe
5mg
28%
Magnesium, Mg
40mg
13%
Niacin
3mg
21%
Phosphorus, P
151mg
22%
Selenium, Se
5µg
9%
Sodium, Na
330mg
22%
Water
12g
0%
Zinc, Zn
2mg
25%

Apricot Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Apricot Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.