Apricot And Oat Fingers Recipes

APRICOT GINGER CRUMBLE OAT BARS (GLUTEN FREE)

Slightly buttery and crunchy with great oat flavor. Apricots and the slightly citrusy and peppery ginger are meant to be together! These bars are a great way to transform fruits and oats into something every kid, big and small, will devour!

Provided by RitaAnn

Categories Desserts Cookies Fruit Cookie Recipes Apricot

Time 1h30m

Yield 12

Number Of Ingredients 14

Apricot Ginger Crumble Oat Bars (Gluten Free) image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish and line with parchment paper; grease parchment paper.
Whisk flour, almond meal, baking soda, and salt together in a bowl. Add oats, brown sugar, and 1/2 cup white sugar; whisk to blend and break up clumps of brown sugar. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
Press 2/3 of the flour mixture into the bottom of the prepared baking dish to make the crust.
Whisk 1/3 cup white sugar and cornstarch together in a small bowl. Add apricots and ginger and toss to coat.
Spread apricot mixture over the crust. Sprinkle remaining 1/3 of the flour mixture on top.
Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 42 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 5.1 g, Sodium 107.2 mg, Sugar 27.1 g

Ingredients

1 cup gluten-free all-purpose flour
½ cup almond meal
½ teaspoon baking soda
¼ teaspoon salt
1 cup gluten-free rolled oats
½ cup packed light brown sugar
½ cup white sugar
½ cup unsalted butter, melted
2 teaspoons vanilla extract
¼ teaspoon almond extract
⅓ cup white sugar
1 tablespoon cornstarch
2 cups pitted and diced apricots
1 tablespoon diced fresh ginger

APRICOT OAT BARS

Provided by Giada De Laurentiis

Time 1h47m

Yield 24 bars

Number Of Ingredients 13

Apricot Oat Bars image

Steps:

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
Filling: In a small bowl, mix together the jam and the apricots. Set aside.
Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

Nutrition Facts : Calories 232 calorie, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 28 milligrams, Sodium 112 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams

Ingredients

Vegetable oil cooking spray
1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
1 3/4 cups all-purpose flour
1 packed cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats
1 cup (4 ounces) coarsely chopped walnuts
1 cup (2 sticks) unsalted butter, melted
1 egg, at room temperature, beaten
1 teaspoon pure vanilla extract