Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1998

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Credit: Howard L. Puckett; Styling: Cathy Muir

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

113 calories; calories from fat 20%; fat 2.5g; saturated fat 0.5g; mono fat 1g; poly fat 0.8g; protein 1.4g; carbohydrates 22.2g; fiber 0.8g; iron 0.7mg; sodium 41mg; calcium 11mg.
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