Apricot Oat Squares

Yield: 16 servings
Source: Cooking Light Annual Recipes 2002, p. 78


1/2 c. all purpose flour
1/2 c. whole wheat flour
1 1/2 c. regular oats (not quick cooking)
1/3 c. packed brown sugar
6 T. chilled butter, cut into small pieces
1/4 tsp. nutmeg
cooking spray
3/4 c. apricot preserves


  1. Preheat oven to 350.
  2. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, oats, sugar, butter, and nutmeg in a food processor, and pulse 5 times or until oat mixture resembles coarse meal.
  3. Press two thirds of oat mixture into bottom of an 8 inch square pan coated with cooking spray.
  4. Bake at 350 for 10 minutes.
  5. Spread preserves over warm crust.
  6. Sprinkle with remaining oat mixture, and press gently.
  7. Bake an additional 25 minutes or until lightly browned and bubbly. Cool completely on a wire rack before cutting.


Healthy Units: 3 per serving
Cal=148; Fat=5g; Protein=2.3g; Carb=24.9g; Fiber=1.5g; Chol=12mg; Iron=.8mg; Sodium=52mg; Caclium=14mg

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