Best 6 Strawberry Apricot Oat Squares Recipes

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.

OATMEAL APRICOT SQUARES

Steps:

• In a large bowl, combine the flour, oats, brown sugar, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. , Press half of the mixture into a greased 8-in. square baking dish. Spread with preserves. Sprinkle with remaining oat mixture; gently press down. , Bake at 350° for 38-42 minutes or until golden brown. Cool on a wire rack. Cut into squares.

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.

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 OATMEAL BARS, JUST LIKE YOU REMEMBER!

Steps:

• Preheat oven to 350 degrees. Spray bottom of a 9-by-13-inch rectangular pan with non-stick cooking spray. Set aside.
• Place the apricots in saucepan and cover with water. Bring to boil, then reduce heat and simmer 10 minutes. Remove from heat and drain. Set aside.
• In work bowl of electric mixer, combine flour, oats, sugar, baking soda and salt.
• Add butter and beat on low speed until a crumbly mixture is formed, about 1 minute. Place half the mixture into the pan and press firmly into an even layer.
• Spread apricots evenly over surface, then sprinkle remaining crumbs over the top. The pan will be almost full.
• Bake in center of oven until light golden brown, about 50 minutes. Remove to a rack and cool completely (do not cut while warm or bars will be too crumbly). Gently cut into 24 pieces with a small, sharp knife.
• Store in airtight container or cookie tin between layers of parchment or waxed paper.

APRICOT OATMEAL BARS

Steps:

• Preheat oven to 375°F.
• In large bowl, combine cake mix, oats pecans and butter.
• Mix well until entire mixture clumps.
• Press half of this mixture evenly into bottom of a greased 9x13-inch baking pan.
• Spread apricot jam evenly over surface, and sprinkle remaining half of mixture evenly over jam.
• Bake 20 minutes, or until well-browned on top.