Nutty Oatmeal Apricot Squares Recipe - Allrecipes.com
Nutty Oatmeal Apricot Squares Recipe
  • READY IN 45 mins

Nutty Oatmeal Apricot Squares

Recipe by  

"Super easy when made in your food processor. Perfect to take to a summer BBQ!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray bottom and sides of an 8-inch square baking dish with cooking spray.
  2. Pulse pecans in a food processor until coarsely chopped, 3 to 5 times. Add oats, flour, brown sugar, cinnamon, baking soda, and salt; pulse 3 to 4 times.
  3. Sprinkle butter cubes over the top of the flour-oat mixture. Pulse until butter is the size of small peas, 3 to 5 times.
  4. Spread 1/2 of oat mixture into the bottom of the prepared baking dish, pressing down lightly. Spread apricot preserves over oat mixture to 1/4-inch of the edge. Top with remaining oat mixture and press down lightly.
  5. Bake in preheated oven until golden brown, 35 to 40 minutes. Cool before cutting.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 35 mins
  • READY IN 45 mins

Footnotes

  • Cook's Note:
  • To help the preserves spread easier on the raw crust, heat them up for a few seconds in the microwave to loosen them up.
  • To make without using a food processor, use chopped pecans and instant oats instead of old fashioned and pecan halves. Combine all the ingredients except butter and preserves in a large bowl. Cut in cold cubed butter with pastry blender or fork until the butter is the size of small peas. Proceed with the rest of the recipe as written.
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Reviews More Reviews

Oct 28, 2013

I followed the recipe including the directions in the notes about how to without a food processor. I used homemade strawberry preserves because that's what I had on hand. The bars didn't really hold together and are very soft. I think I'll keep looking for a similar recipe that works out better. Thanks.

 
Mar 06, 2014

I have made this twice. My 94 year old dad complained the first time that the top was too crunchy, so when I made it the second time I added a little more melted butter to the remaining "crust" and then pressed it into the filling. It came out soft and my dad was very pleased.

 

2 Ratings

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Nutrition

  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 23 g
  • 7%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 64 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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