These pretty streusel-topped bars are quick to make and easy to transport. Made with unsweetened apricot preserves, they are a good source of potassium and beta carotene.
Active Time: 15 minutes |
Total Time: 1 hour
1 cup quick-cooking rolled oats
1 cup all-purpose white flour
2/3 cup packed light brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup canola oil
3 tablespoons apple or cranberry juice
1 10-ounce jar apricot preserves, preferably “all-fruit” (1 scant cup)
Preheat oven to 325°F. Coat an 8-by-12-inch baking dish with nonstick cooking spray; set aside.
Work together oats, flour, brown sugar, salt and baking soda with your fingertips in a large bowl until no lumps of brown sugar remain. Drizzle oil and fruit juice over the oats and mix in with your fingertips until evenly moistened and crumbly.
Set aside 1/2 cup for the topping; press the remainder evenly in the bottom of the prepared baking dish. Spread apricot preserves over the top. Sprinkle with the reserved oat topping.
Bake until golden, 30 to 40 minutes. Let cool in the baking dish on a rack. Cut into 15 bars. Store at room temperature in an airtight container.
Per bar :
4 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
31 g Carbohydrates;
2 g Protein;
1 g Fiber;
48 mg Sodium;
12 mg Potassium