Nutrition per serving may change if servings are adjusted.
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.
164 calories;4 g fat(0 g sat); 1 g fiber; 31 g carbohydrates; 2 g protein; 0 mcg folate; 0 mg cholesterol; 20 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 1 mg iron; 48 mg sodium; 11 mg potassium
Great recipe - I use parchment paper so the bars come out easily.
October 01, 2011
By: Mama Mezz
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
May 12, 2010
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.
April 09, 2010
By: EatingWell User
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.
September 30, 2009
By: EatingWell User
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.