24 bars

How to Make It

Step 1

Preheat oven to 375°F. Butter and lightly flour a 9-by-13-inch baking pan.

Step 2

Pulse oats, flour, sugar, cinnamon, baking soda and salt in a food processor to combine. Add butter and vanilla extract, pulsing until mixture resembles coarse meal. Add milk; pulse until mixture clumps and looks slightly damp. (Add another tablespoon of milk if mixture is too dry.)

Step 3

Set aside 1 cup dough; press remaining dough into an even layer in pan. Bake until golden, 20 minutes.

Step 4

Spread preserves evenly over hot dough; top with remaining dough and almonds. Bake until golden and bubbly, 35 minutes. Cool on a wire rack and cut into bars.

Also appeared in: All You, , 2013,Back to School Special

Ratings & Reviews

peggypeters's Review

May 11, 2013
I totally tweaked this recipe: Substituted 1/2 cup of the all-purpose flour with whole wheat, reduced the brown sugar by half, omitted the salt, reduced the butter to 1 + 1/3 cubes salted butter, increased milk to 1/2 cup and used almost 2 cups of fruit spread instead of preserves. I dumped the crumbly batter into a large bowl before adding the milk to reduce the mess caused by the too-small food processor. I also reserved about a 1/2 cup more of the batter to sprinkle on before the second baking. The results turned out a very nice cookie/bar.

Ezimmer23's Review

October 14, 2010
I had difficulty getting the dough to fill the pain as well as spreading the preserves and the next layer of dough. I might try a smaller pan next time. I used less preserves and even though they didn't turn out to look very nice, they still tasted good.

substance's Review

September 01, 2009
Way, way too sweet for me, and I like my sweets. I love apricot preserves, it's what I use for PB&J even, but if I make this again (not sure yet if I will) I'll cut the preserves by at least 1/2 cup.