Photo: Howard L. Puckett; Styling: Cathy Muir
Yield
3 dozen (serving size: 1 bar)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Ratings & Reviews

sherrijane's Review

bada262
July 09, 2012
N/A

bada262's Review

sherrijane
January 20, 2011
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!)