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. Source: EatingWell Magazine, July/August 1995

Susan Herr
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Ingredients

Directions

  • Preheat oven to 325?F. Coat an 8-by-12-inch baking dish with nonstick cooking spray; set aside.

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  • 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.

Nutrition Facts

164 calories; 4.2 g total fat; 48 mg sodium. 30.9 g carbohydrates; 1.6 g protein; Full Nutrition

Reviews (5)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/18/2013
Great recipe - I use parchment paper so the bars come out easily. Read More
Rating: 5 stars
10/30/2011
Incredibly delicious and easy! I recommend an 8 by 8 or 9 by 9 pan. I tried using the larger size the first time but some bars were too skinny and I couldn't make it all the way to the edge of the pan with the crumb mixture. They are uniform in the smaller size. I saw a review before recommending keeping the apricot preserves from extending to the edge where they can stick and burn so I stay about half an inch from the edge. I substitute apple cider for the apple juice. Read More
Rating: 5 stars
10/30/2011
Wonderful taste easy to make and most of the ingredients I already had on hand. I added a few chopped walnuts to the topping which gave it an added crunch. I used an 8 x 8 pan but cooked them for 40 minutes at 350 degrees to allow for the thicker bar. I will definitely be making these again and maybe next time I will try substituting strawberry preserves for the apricot. Read More
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Rating: 5 stars
10/30/2011
so easy very delicious. i added walnuts to the top and served with vanilla ice cream. i will definitely make again maybe next time with a reduced sugar apricot preserves- it was a little too sweet for me and i don't think i would miss anything. Read More
Rating: 5 stars
10/29/2011
Quick and tasty I used a 7x11 pan which was the perfect size and water instead of juice and raspberry preserves instead of apricot but it still turned out excellent Read More