Apricot Oatmeal Bars

"Easy to make bar cookies will soon become a favorite. Oats add crunch and apricot spreadable fruit gives this cookie a rich fruit flavor."
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servings 141 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Combine flour, oats, Equal(r), cinnamon, baking powder, and salt. Cut in butter with a pastry blender until mixture is very fine in texture and begins to stick together slightly. Stir in water and vanilla until well blended.
  2. Reserve 3/4 cup flour mixture. Press remaining mixture firmly and evenly onto bottom of lightly greased 8-inch square baking pan. Bake in preheated 375 degrees F oven 12 to 15 minutes or until mixture is lightly browned at edges.
  3. Remove from oven and spread with fruit. Sprinkle with reserved flour mixture, pressing gently into fruit. Bake an additional 20 to 25 minutes or until flour mixture is lightly browned on top. Cool completely on wire rack. Cut into squares.


  • * May substitute 12 packets Equal(r) sweetener


Read all reviews 5
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These were pretty good! They were my first bar, so I don't really know what to compare them with, but overall they were tasty! I added 2 handfuls of chopped pecans to the top layer and when the ...

My diabetic and non-diabetic family members liked these a lot. I decided to use sugar-free blackberry jam instead of the apricot. I made them a week ago and they are still good.

Added walnuts, substituted Raspberry spread, and used whole wheat flour instead. It was delicious, will make this again for sure!

Made this for a diabetic friend and they loved it! They even requested the recipe. I will make again but might try using almond extract instead of the vanilla and use sliced almonds in the top...

this recipe is excellent!! i used smuckers simple 100% apricot preserves and i coarse chopped some dried apricots to add some body to it. i also mixed some sliced almonds into the flour mixtur...

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