Apricot-Oatmeal Bars

Preparation:  10 min. Cooking: 30 min. Total: 40 min.
Recipe photo
  • 1 Cup quick cooking oats
  • 1 Cup all purpose flour
  • 3/4 Cup light brown sugar, packed
  • 1/4 tsp salt (necessary)
  • 1/4 tsp baking soda
  • 4 Tbsp vegetable oil
  • 4 Tbsp apple juice , or cranberry juice
  • 1 1/4 Cup apricot preserves
Preheat oven to 325 ℉. Lightly oil an 8x12 inch baking dish or coat it with nonstick cooking spray and set aside.

Combine first 5 ingredients in a bowl with fingertips until no lumps of brown sugar remain. Drizzle oil and fruit juice over oats and mix in with fingertips until evenly moistened and crumbly. Set aside half for the topping. Press the remainder evenly in bottom of prepared baking dish. Spread apricot preserves over top. Sprinkle with reserved oat topping.

Bake 30-40 minutes, or until golden. Let cool in baking dish on a rack. Cut into bars and store at room temperature in an airtight container.
Calories
230 Cal
Fat
5.2 g
Carbs
47 g
Protein
2.2 g
Fiber
1 g
Sugar
27 g
Cholesterol
0 mg
Sodium
93 mg


Nutrients

Fiber     1 g
Fat     5.2 g
Sugar     27 g
Carbs     47 g
Protein     2.2 g
Calories     230 Cal

Fats

Fat, Poly     3.6 g
Fat, Mono     0.8 g
Fat, Sat     0.4 g
Fat, Trans     0 g
Fat, Percent     20 %

Vitamins

Vitamin, K     0.6 mcg     0.5 %
Vitamin, A     68 IU     2.3 %
Vitamin, B12     0 mcg     0 %
Niacin     0.7 mg     4.4 %
Riboflavin     0.1 mg     5.2 %
Vitamin, C     3 mg     3.3 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0 mg     1.5 %
Vitamin, E     1.6 mg     11 %
Panto, Acid     0.1 mg     2.4 %
Choline     1.6 mg     0.3 %
Thiamin     0.1 mg     9.9 %

Minerals

Calcium     22 mcg     2.2 %
Phosphorus     44 mg     6.2 %
Magnesium     23 mg     5.4 %
Copper     0.1 mcg     8.9 %
Fluoride     0 mcg     0.1 %
Zinc     0.3 mg     2.8 %
Cholesterol     0 mg     0.1 %
Sodium     93 mg     6.2 %
Selenium     6.6 mcg     12 %
Manganese     0.4 mg     5.5 %
Potassium     83 mg     1.8 %
Iron     1.1 mg     13 %