Strawberry Apricot Oat Squares Recipes

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.

OATMEAL BREAKFAST BARS

Steps:

• In a large bowl, combine the oats, brown sugar and salt. Stir in remaining ingredients. Press into a greased 15x10x1-in. baking pan. Bake at 425° for 15-17 minutes or until golden brown. Cool on a wire rack.

WINNING APRICOT BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

STRAWBERRY OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
• Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

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.

STRAWBERRY-APRICOT-OAT SQUARES

Steps:

• Heat oven to 350°F. Spray 8- or 9-inch square pan.
• In large bowl, mix flour, 1/2 cup oats, the baking powder, baking soda and salt; set aside. In medium bowl, stir brown sugar, oil, vanilla and egg with fork until smooth; stir into flour mixture until blended. Reserve 1/2 cup dough in small bowl for topping.
• Pat remaining dough in pan (if dough is sticky, spray fingers with cooking spray or lightly flour). Spread preserves over dough; sprinkle with apricots.
• Add 2 tablespoons oats and the butter to reserved dough; mix with pastry blender or fork until crumbly. Drop small spoonfuls of oat mixture evenly over apricots.
• Bake 25 to 28 minutes or until top is golden and firm. Cool completely, about 1 hour 30 minutes. For squares, cut into 4 rows by 4 rows.