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Apricot Oat Bars


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! 


For the filling

  • 13 Ounces jar apricot jam or preserves
  • 8 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
  • 1 egg, at room temperature, beaten
  • 1 Teaspoon pure vanilla extract


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.