Prep 15 mins
Cook 45 mins
You may use any fruit preserves in place of apricot. From Cooking Light.
- 1 3⁄4 cups all-purpose flour
- 2 cups oats
- 1 cup packed brown sugar
- 2⁄3 cup reduced-calorie stick margarine
- 1 1⁄2 teaspoons vanilla extract
- cooking spray
- 1 1⁄2 cups apricot preserves
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups, and level with a knife. Place flour and next 4 ingredients (flour through vanilla) in a food processor, and pulse 4 to 5 times or until oat mixture resembles coarse meal. Press half of oat mixture into the bottom of a 13 x 9-inch baking pan coated with cooking spray. Spread apricot preserves over oat mixture. Sprinkle remaining oat mixture over preserves, and gently press. Bake mixture at 350° for 35 minutes or until bubbly and golden brown. Cool bars completely in pan on a wire rack.
I had the falling apart problem. Also, I thought that they were dry.
If you put just a little more than half of the crumbs on the bottom, the crust holds up beautifully on slicing--none of this falling apart business. I did use regular butter because I didn't have any light margarine. I cut the brown sugar in half because I find the most recipes benefit from this; this one did too. I used peach preserves, and it was plenty sweet enough. Very delicious!