I love oatmeal bars.
If I’m in the mood for something sweet, chewey oatmeal cookies or bars with fruit and nuts tops my list.
This recipe from Eating Well was awesome! It’s lower in calories and fat than most sweets, easy to make, and was baking in the oven in minutes.
The apricot took this typical oatmeal cookie/bar over the top – sweet and tangy at the same time.
Happy, healthy cooking!
- 1 cup quick-cooking rolled oats
- 1 cup all-purpose white flour
- 2/3 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup canola oil
- 3 tablespoons apple or cranberry juice
- 1 10-ounce jar apricot preserves, preferably “all-fruit” (1 scant cup)
- Preheat oven to 325°F. Coat an 8-by-12-inch baking dish with nonstick cooking spray; set aside.
- Work together oats, flour, brown sugar, salt and baking soda with your fingertips in a large bowl until no lumps of brown sugar remain. Drizzle oil and fruit juice over the oats and mix in with your fingertips until evenly moistened and crumbly.
- Set aside 1/2 cup for the topping; press the remainder evenly in the bottom of the prepared baking dish. Spread apricot preserves over the top. Sprinkle with the reserved oat topping.
- Bake until golden, 30 to 40 minutes. Let cool in the baking dish on a rack. Cut into 15 bars. Store at room temperature in an airtight container.
What’s good for me in this dish?
Oats are a great source of manganese, selenium, tryptophan, phosphorus and thiamin. They are a great source of soluble fiber thought to have a significant impact on improving cholesterol levels.
Apricots contain manganese, vitamin E, magnesium, tryptophan, copper, vitamin B2 and phosphorus. Apricots lower LDL-Cholesterol and lower your risk of heart disease. They also protect agains against Diabetes and Cardiovascular Disease.
164 calories; 4 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 31 g carbohydrates; 2 g protein; 1 g fiber; 48 mg sodium; 12 mg potassium
Weight Watchers Points 5
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