Apricot Sesame Oat Bars Recipes

APRICOT SESAME ENERGY BARS

Steps:

• Line an 8-inch square baking dish with aluminum foil leaving a 6-inch overhang on 2 opposite sides.
• Pulse the apricots in the bowl of a food processor until fine and crumbly. Add the wheat germ and hemp seeds and pulse until the mixture sticks together. Add the tahini and pulse until combined. Sprinkle in the sesame seeds and pulse just until evenly dispersed.
• Transfer the mixture to the prepared baking pan. Using the foil overhang flaps, press the mixture firmly and evenly into the baking pan. Chill until set, about 2 hours. Lift the mixture out of the pan by the aluminum foil and invert onto a cutting board. Carefully peel off the aluminum foil and slice in half vertically and then into fourths horizontally making eight equal pieces. Wrap the bars individually in parchment paper and store for up to 2 weeks in the refrigerator.

APRICOT OAT BARS RECIPE

Steps:

• Preheat oven to 350F.
• In a big bowl, sift together flour, baking powder, salt.
• Add oats and sugar and mix well.
• Cut in butter until the mixture resembles bread crumbs. The recipe works better if the butter is not very cold.
• Pat 2/3 of crumbs in a pan with the size of 11x7x1 1/2 inch.
• Spread the entire surface with apricot jam.
• Top with remaining crumbs.
• Bake for 35-40 minutes or until the surface is golden bown.
• Cool and cut in 2 1/2 dozens.

SESAME OAT BARS

Steps:

• Stir butter, sugar & honey over a low heat and stir until sugar dissolves, bring to the boil and simmer gently for 5 minutes.
• Combine remaining ingredients in a bowl, gradually stir in cooled honey mixture and mix thoroughly.
• Press mixture down very firmly into a foil-lined 28cm x 18cm baking tray and bake at 180.C for 20 mins or until golden brown.
• Cool in tin, then cut into bars and store in an airtight container.

APRICOT OAT BARS

Steps:

• In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Add oil and apple juice; stir until moistened. Set aside 1/2 cup for topping. , Press remaining oat mixture into an 11x7-in. baking pan coated with cooking spray. Spread the apricot fruit spread to within 1/4 in. of edges. Sprinkle with reserved oat mixture. Bake at 325° for 30-35 minutes or until golden brown.

APRICOT OAT BARS

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
• Filling: In a small bowl, mix together the jam and the apricots. Set aside.
• Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
• Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

APRICOT GINGER CRUMBLE OAT BARS (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish and line with parchment paper; grease parchment paper.
• Whisk flour, almond meal, baking soda, and salt together in a bowl. Add oats, brown sugar, and 1/2 cup white sugar; whisk to blend and break up clumps of brown sugar. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
• Press 2/3 of the flour mixture into the bottom of the prepared baking dish to make the crust.
• Whisk 1/3 cup white sugar and cornstarch together in a small bowl. Add apricots and ginger and toss to coat.
• Spread apricot mixture over the crust. Sprinkle remaining 1/3 of the flour mixture on top.
• Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.

APRICOT OAT BARS RECIPE

Steps:

• Make your flax egg. Mix flax meal with 2 tablespoons warm water in a small bowl and let it rest for 20 minutes while you prepare the rest of the ingredients.
• Preheat oven to 350 degrees Fahrenheit. You will need a 10x15-inch baking tray. Roast almonds in the baking tray until golden brown (about 12 minutes).
• Remove almonds from tray, allow tray to cool, then lightly grease the baking tray and set it aside until needed.
• Place all ingredients, except the flax egg and apricot jam into a food processor. (To do this by hand, chop almonds finely, blend oats into course flour, and combine with remaining ingredients.)
• Remove half the mixture and set aside. Add the flax egg to the remaining mixture and mix to combine.
• Transfer the mixture with egg into the prepared baking tray and press down evenly to create a bottom crust. Bake for 15 minutes until the crust is firm to the touch and lightly browned around the edges.
• Allow crust to cool slightly, then gently spread the apricot jam evenly over the entire surface. Sprinkle the remaining oat mixture over the top and return to the oven.
• Bake for 25 minutes, until the top crust is golden brown and inviting. Cool and cut into bars.

APRICOT OAT BARS

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
• Filling: In a small bowl, mix together the jam and the apricots. Set aside.
• Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
• Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

APRICOT BARS

Steps:

• Preheat oven to 350º. Line a 9 x 13 pan with parchment paper.
• In a small saucepan, cover apricots with water and bring to a boil. Simmer for 20 minutes until soft. Drain, reserving 1/4 cup water. Place 1/4 cup water back in the saucepan and add 3/4 cup sugar. Cook over medium heat until sugar has dissolved.
• Chop apricots and add to saucepan, turn off the heat.
• In the bowl of an electric mixer, combine butter and 1 cup sugar and beat until fluffy, about 2 minutes. In a separate bowl, whisk together four, soda and salt. Add to butter mixture and mix until combined. Add toasted coconut and pecans.
• Place 3/4 of the mixture into prepared pan, pressing it with the bottom of a measuring cup. Bake for 10 minutes until it is golden brown. Remove from oven and spread apricot mixture over the crust. Sprinkle the remaining crust over the top and bake an additional 25-30 minutes until the top is golden brown.

APRICOT SESAME OAT BARS

Steps:

• Set the oven rack in the middle position and heat the oven to 350 degrees. Spray a 13-by-9-inch baking pan with nonstick cooking spray. Cut a piece of foil or parchment as wide as the pan and about 22 inches long and fit it into the sprayed pan, pushing it into the corners and up and over the sides at either end (there will be overhang at both ends). Spray the foil or parchment with additional nonstick cooking spray and set the pan aside. In a medium bowl, whisk the flour, baking powder, salt, and cinnamon to mix well. In a smaller bowl, beat the eggs with the vanilla and sesame oil until well blended. In a food processor, process the oats and whole apricots until they're finely chopped and well mixed, then transfer the apricot mixture to a large bowl and mix in the sesame seeds. In the food processor, process the butter and brown sugar until uniform, stopping as necessary to scrape down the sides of the bowl. Add the egg mixture and process, again scraping bowl as necessary, until well blended, then add the flour mixture in the same manner. Finally, add the apricot-oats mixture and the chopped apricots and pulse to process into a stiff, sticky, uniform dough. Turn the dough into the baking pan, then wet your hands and gently spread the dough out evenly, taking care not to compress it. Bake until the surface is golden brown and the edges have pulled away from the pan, about 35 minutes. Transfer the pan to a wire rack, cool for about 20 minutes, and use the ends of the foil or parchment as handles to lift the loaf out of the pan and place it on the rack. Cool to room temperature, then peel off and discard the foil or parchment and, using a sharp chef's knife, cut off and discard the very edges of the loaf. Cut the loaf in half lengthwise, then cut each half crosswise into 12 bars. Store bars in an airtight container at room temperature for up to 5 days.