since my last post about the "Turkey Tails" was sooo long, i'll get through this one quickly.
i found this recipe while watching some Giada De Laurentiis show in the wee hours of the morning. while half asleep i heard "healthy" and i heard "oatmeal". two things i'm always looking for in a good morning snack. well, i would NOT really consider this a "HEALTHY" recipe with a cup of butter and a cup of brown sugar, but they DO have a good amount of oats, almonds and i used whole wheat white flour...so all is not too too bad...some people would actually call this a "health bar".
the photo above was taken about an hour after baking...yummy, sweet jam gooey-ness with the crunch from the almonds, but kind of squish when you cut them into bars...even with a very sharp knife.
the photo below was taken after refrigerating to set. i find this makes for cleaner cutting when they are chilled
APRICOT ALMOND OAT BARS
for original check the link. i made just a few changes that worked quite well.
1 13 oz jar apricot jam...i used Bonne Maman Apricot Preserves
8 10 dried apricots diced into 1/4 inch pieces (about 1/3 cup)
1 3/4 cup whole wheat white flour
1 cup packed brown sugar
1 tsp cinnamon
1/4 tsp cardamon
a few grates of fresh nutmeg. maybe a little less than 1/4 tsp
3/4 tsp sea salt
3/4 tsp baking soda
1 3/4 cups old fashioned oats
1 cup coarsely chopped almonds
1 cup unsalted butter...melted
1 egg room temperature...beaten
1 tsp vanilla extract
preheat oven to 350 F. spray or lightly butter a 9 x 13 inch metal baking pan and line the bottom and sides with parchment so it over hangs on 2 sides for easy removal
in a small bowl mix together the jam and the diced apricots. set aside.
for the crust...in a large bowl (i did this in my electric mixer. whisk or paddle works well) mix together the flour, sugar, cinnamon, cardamom, nutmeg, salt and baking soda. stir in the oats and the almonds. add melted butter, egg, and vanilla. mix until incorporated.
using a fork or clean fingers, lightly press 1/2 dough mixture into the bottom of prepared pan. try to make it so there are no holes. using a spatula, spread the filling over the crust, leaving 1/2 inch border around the edge of the pan. cover the filling with the other 1/2 dough mixture and gently press to flatten.
bake until light golden brown, about 30-35 minutes. cool for about 1 hour. cut into bars and store in airtight container or refrigerate.
NOTE...as i stated above, i like to refrigerate to set them a little before cutting. this makes for a nice clean cut and they don't squish down and get all messy.
OH...WOOPS! did i forget to say these are DELICIOUS !!!