Apricot Oatmeal Bars Recipes

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.

OATMEAL APRICOT SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray.
• Combine flour, oats, brown sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.
• Mix almond extract into the beaten egg and stir into the crumb mixture.
• Press half of the crumb mixture into the prepared baking dish and spread apricot preserves over it. Top with the remaining crumbs, and gently press down. Sprinkle almonds evenly over the top.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Remove from oven, cool on a wire rack, and then cut into squares.

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.

WINNING APRICOT BARS

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.

NUTTY OATMEAL APRICOT SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray bottom and sides of an 8-inch square baking dish with cooking spray.
• Pulse pecans in a food processor until coarsely chopped, 3 to 5 times. Add oats, flour, brown sugar, cinnamon, baking soda, and salt; pulse 3 to 4 times.
• Sprinkle butter cubes over the top of the flour-oat mixture. Pulse until butter is the size of small peas, 3 to 5 times.
• Spread 1/2 of oat mixture into the bottom of the prepared baking dish, pressing down lightly. Spread apricot preserves over oat mixture to 1/4-inch of the edge. Top with remaining oat mixture and press down lightly.
• Bake in preheated oven until golden brown, 35 to 40 minutes. Cool before cutting.

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 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 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 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 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.