Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Sun-Maid California apricots, chopped
- ½ cup butter or margarine, softened
- ⅔ cup firmly packed brown sugar
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ½ tsp baking soda
- 1½ cups old-fashioned oats
- 1 cup chopped walnuts
- ½ cup apricot jam
Directions
Place apricots in small bowl and cover with warm water; soak 10 minutes.
Pour off water and pat dry.
Combine butter, brown sugar and vanilla; beat until well blended.
Add flour and baking soda; mix well.
Stir in oats and walnuts.
Reserve 1 cup oat mixture for topping.
Press remaining oat mixture into 8-inch square pan.
Combine chopped apricots and jam.
Spread apricot mixture to within ½ inch of edges.
Sprinkle with reserved oat mixture; press lightly.
Bake at 375°F for 25 to 30 minutes or until golden brown.
Cool in pan; cut into bars.
Category:Cathy's Recipes
Category:Bar Cookies
Category:Apricot Recipes
Category:Apricot preserves and jam Recipes
Category:Brown sugar Recipes
Category:Rolled oats Recipes
Category:Walnut Recipes