With this recipe, I was once again looking for something similar to a Nutri-Grain bar. I especially liked this one from Cooking Light because you can just throw all the ingredients in the food processor! How handy is that? They were very quick and easy, and tasty too!
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cup and level with a knife. Place flour, oats, brown sugar, margarine, and vanilla in a food processor and pulse about 10 times until oat mixture resembles coarse meal.
Press half of oat mixture onto bottom of a 13 x 9-inch baking pan coated with cooking spray.
Spread apricot preserves over oat mixture.
Sprinkle remaining oat mixture over the apricot preserves, and gently press.
Bake at 350 degrees for 35 minutes until bubbly and golden brown. Cool completely in pan on a wire rack. Yield: 3 dozen
Calories 112; Fat 2.5g; Protein 1.3g, Carb 21.9g, Fiber .6g; Chol 0mg; Iron .6mg; Sodium 42mg; Calc 8mg
If I make these again, I think I will definitely use a different type of preserves. I am just not that much of an apricot fan. I like eating dried apricots, so I guess it may be a texture thing for me. Anyways, I think these would be GREAT with raspberry preserves instead.
By the way, I do have a confession to make. I made these with real butter. That’s right. Not the reduced-calorie margarine that the recipe called for. Could you guess that from the picture? I simply don’t ever buy margarine. For me, there’s nothing better than the real thing! As long as it’s in moderation, of course.
And….a quick plug for tomorrow’s blog: Friday is National Carrot Cake Day! Really, it is. Check out www.foodimentary.com! Can you guess what I made?