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Photo: Howard L. Puckett; Styling: Cathy Muir Photo by: Photo: Howard L. Puckett; Styling: Cathy Muir

Crunchy Oat-Apricot Bars

Cooking Light APRIL 1998

  • Yield: 3 dozen (serving size: 1 bar)


  • 1 3/4 cups all-purpose flour
  • 2 cups regular oats
  • 1 cup packed brown sugar
  • 2/3 cup reduced-calorie stick margarine
  • 1 1/2 teaspoons vanilla extract
  • Cooking spray
  • 1 1/2 cups apricot preserves


Preheat oven to 350°.

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.

Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 20%
  • Fat: 2.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.4g
  • Carbohydrate: 22.2g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 41mg
  • Calcium: 11mg

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Crunchy Oat-Apricot Bars recipe