Lightly spoon flour into dry measuring cups, and level with a knife. Place flour and next 4 ingredients (flour through vanilla) in a food processor, and pulse 4 to 5 times or until oat mixture resembles coarse meal. Press half of oat mixture into the bottom of a 13 x 9-inch baking pan coated with cooking spray. Spread apricot preserves over oat mixture. Sprinkle remaining oat mixture over preserves, and gently press. Bake mixture at 350° for 35 minutes or until bubbly and golden brown. Cool bars completely in pan on a wire rack.
I made this twice, once with raspberry preserves and once with pumpkin butter (like apple butter, but made with pumpkin). Both were awesome. I used real butter both times. I also used quick oat because that is what I had on hand. Make sure to really push down the first crust layer otherwise it will be crumbly. I plan on making it again with Nutella. Its super easy and freezes well (tastes great straight out of the freezer!)
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