** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine flour, oats, sugar, soda and salt in a large bowl; blend well.
2. Add
butter and vanilla; mix well until crumbly.
3. Reserve 1 cup of mixture.
4.
Press remaining crumb mixture into a greased 13X9 pan.
5. Spread apricot
preserves on crust to within 1/4" of edge.
6. Sprinkle with reserved crumb
mixture and coconut.
7. Bake at 350F for 20-25 min, or until lightly browned.
8.
Cool and cut into 24 bars.
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Dietary Notes:
This recipe is very low-sodium with 105.17mg per serving and low-cholesterol with 15.25mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Natural Sweeteners, Apricot, Fructose Malabsorption allergies.