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Prep 20min
Total2hr20min
Servings16
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Ingredients
1
cup Gold Medal™ whole wheat flour
1/2
cup old-fashioned or quick-cooking oats
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
3/4
cup packed brown sugar
1/4
cup canola oil
1
teaspoon vanilla
1
egg
1/2
cup strawberry preserves
1/2
cup cut-up dried apricots
2
tablespoons oats
2
teaspoons butter
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Steps
1
Heat oven to 350°F. Spray 8- or 9-inch square pan.
2
In large bowl, mix flour, 1/2 cup oats, the baking powder, baking soda and salt; set aside. In medium bowl, stir brown sugar, oil, vanilla and egg with fork until smooth; stir into flour mixture until blended. Reserve 1/2 cup dough in small bowl for topping.
3
Pat remaining dough in pan (if dough is sticky, spray fingers with cooking spray or lightly flour). Spread preserves over dough; sprinkle with apricots.
4
Add 2 tablespoons oats and the butter to reserved dough; mix with pastry blender or fork until crumbly. Drop small spoonfuls of oat mixture evenly over apricots.
5
Bake 25 to 28 minutes or until top is golden and firm. Cool completely, about 1 hour 30 minutes. For squares, cut into 4 rows by 4 rows.
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The old-fashioned oats lend a homemade appearance and texture to this fruity bar. You can make Peach-Apricot-Oat Squares by substituting 1/2 cup peach preserves for the strawberry preserves.
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