Crunchy Oat Apricot Bars


Crunchy Oat Apricot Bars

EDR Crunchy Oat Apricot Bars
35 Min

Crunchy Oat Apricot Bars make the perfect on-the-go breakfast or snack. Our apricot bars have just the right amount of satisfying crunch to go along with that sweet apricot taste. Our Crunchy Oat Apricot Bars are a hearty and filling way to keep yourself on track. 

What You'll Need

  • 1 1/2 cup regular oats
  • 1 1/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup reduced-calorie stick margarine
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cup sugar-free apricot preserves

What to Do

  1. Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray.- Combine the oats, flour, brown sugar, margarine, and vanilla in a large bowl. Cut the margarine into the mixture with a pastry blender or 2 knives until the mixture is crumbly.
  2. Press half of the oat mixture over the bottom of the baking dish. Spread the apricot preserves over the oat mixture. Sprinkle the remaining oat mixture over the apricot preserves, and gently press.
  3. Bake for 35 minutes, or until bubbly and golden brown. Cool completely in the pan on a wire rack.

Test Kitchen Tip




Nutritional InformationShow More

Servings Per Recipe: 36

  • Amount Per Serving % Daily Value *
  • Calories 66
  • Calories from Fat 10
  • Total Fat 1.1g 2 %
  • Saturated Fat 0.2g 1 %
  • Trans Fat 0.0g 0 %
  • Protein 1.6g 3 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 26mg 1 %
  • Total Carbohydrates 13g 4 %
  • Dietary Fiber 2.8g 11 %
  • Sugars 3.0g 0 %

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This was basically a bust. If you put the ingredients into a 9 x 13 inch pan, it makes a layer less than an inch thick. THEN you're supposed to cut it into 36 servings? So, basically you're getting a postage-stamp size bar. It's basically a waste of time and ingredients to make these up and expect someone is going to eat that postage stamp size piece and call it breakfast. I definitely do NOT recommend this recipe. There are so many other fruit bars on the internet that have less carbs and you don't feel like you're eating a mouse's portion.

I make this weekly using a variety of fruit spreads. I use truvia brown sugar, whole wheat flour, and add flax seed. My grandkids love them and I feel good about giving them a pretty healthy treat.

if it has too much of something for you-either substitute or don't make it! Why trash the recipe? Most recipes are quite flexible and are easily changed to accommodate diets and taste preferences!

Just tried today. Love! I only used 1 cup of preserves and ground some oats into flour replacing 3/4 cup of the white flour. Also cut into 42 bars to reduce carbs per cookie -- every little bit helps.

I don't have to watch carbs but got friends who do so I would use the smuckers simply fruit apricot. It has that wonderful summer time apricot taste without added sugar and instead of using straight brown sugar, I would use the splenda/brown sugar blend I find in the cooking/baking Aisle. Thanks for the recipe.

I have to watch my carbs too and I used Smuckers Simply fruit apricot because its sweetened just with fruit juice and its got that knock you flat on your backside perfect summer fruit taste and used the splenda/brown sugar blend instead of just straight brown sugar. That way I get my brown sugary taste and still cut down on sugars. thanks for the recipe.

um, you CAN substitute SPLENDA or Truvia or some other sugar-free sweetener, and I know for a fact that there are sugar-free jams, jellies, and preserves out don't HAVE to follow the recipe EXACTLY.. I watch a 4 year old who is a diabetic AND has Celiac's Disease, so if I was making this for him, I'd have something to complain about. But really, complaining because this "has sugar and preserves and too much of both"?? USE your HEADS!

was wondering if you could use sugar-free strawberry preserves.

Absolutely! You can use any flavor preserves you prefer. Enjoy!

made this the other day for my Mom and sister both being diabetics they really enjoyed this tasty dessert...will make again but maybe using a different filling...very easy to make also

Thank you for comments. We will bring this recipe back to the Test Kitchen and see what we can do.

I can't believe you folks really think this is a "diabetic recipe with 3/4 c brown sugar, 1.5 cups apricot preserves and then, think only "10 g sugar" in each cookie. There are 12 grams sugar in each cooking, using your recipe. Plus there ARE trans fats in margarine, even a lot of the "soft" kinds. You folks really need to get healthier in your recipes if you want to have them be good for ANYONE let alone diabetics. My reference for this is the USDA nutritional content guide build 24, the most recent.

I wholeheartedly agree with you. I reckon there is more sugar added to this than necessary. I can't see why you need to add more sugar to the top section. Re the apricots I would be tempted to try soaking some dried ones in water (I would have to work out quantity). I certainly would not use canned apricots in syrup. It would have to be natural juice probably the quantity reduced by adding some water. The one really good ingredient is the oats - low good carbohydrates which fill you up for longer so you need to eat less.

Sorry but I agree with the comments by "ohneclue 8213602 Jun 03, 2013" Please be more careful, eating for diabetics is life and death ...... I like your recipes but occasionally have to modify them. Sandi


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