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Apricot Oat Squares
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Yield: 16 servings
Source: Cooking Light Annual Recipes 2002, p. 78
INGREDIENTS:
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
INSTRUCTIONS:
- Preheat oven to 350.
- 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.
- Press two thirds of oat mixture into bottom of an 8 inch square pan coated with cooking spray.
- Bake at 350 for 10 minutes.
- Spread preserves over warm crust.
- Sprinkle with remaining oat mixture, and press gently.
- Bake an additional 25 minutes or until lightly browned and bubbly. Cool completely on a wire rack before cutting.
NUTRITIONAL INFO:
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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