Apricot Coconut Bars Recipe

Name: Apricot Coconut Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (500 mL) whole wheat flour; 1 1/2 cups (375 mL) quick-cooking rolled oats; 1 1/3 cups (325 mL) lightly packed brown sugar; 1/2 cup (125 mL) oat bran; 1/2 cup (125 mL) natural wheat bran; 1/2 tsp (2 mL) baking soda; 1/2 cup (125 mL) margarine or butter, softened; 1/2 cup (125 mL) vegetable oil; 2 cups (500 mL) chopped dried apricots; 1 1/2 cups (375 mL) water; 1/2 cup (125 mL) granulated sugar; 2 tbsp (25 mL) all purpose flour; 1 cup (250 mL) unsweetened shredded coconut; 13- by 9-inch (3 L) baking pan, greased

Servings: persons

2 cups (500 mL) whole wheat flour
1 1/2 cups (375 mL) quick-cooking rolled oats
1 1/3 cups (325 mL) lightly packed brown sugar
1/2 cup (125 mL) oat bran
1/2 cup (125 mL) natural wheat bran
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) margarine or butter, softened
1/2 cup (125 mL) vegetable oil
2 cups (500 mL) chopped dried apricots
1 1/2 cups (375 mL) water
1/2 cup (125 mL) granulated sugar
2 tbsp (25 mL) all purpose flour
1 cup (250 mL) unsweetened shredded coconut
13- by 9-inch (3 L) baking pan, greased

1
Preheat oven to 350F (180C).
2
In a large bowl, combine flour, oats, brown sugar, oat bran, wheat bran and baking soda.
3
In a small bowl, combine margarine and oil.
4
Stir into flour mixture until mixture resembles coarse crumbs.
5
Reserve 1 cup (250 mL) crumb mixture.
6
Press remaining crumb mixture into bottom of prepared pan.
7
Set aside.
8
In a large saucepan, over medium high heat, combine apricots and water; bring to a boil.
9
Reduce heat, cover and simmer for 5 minutes, until softened.
10
Meanwhile, combine sugar and flour.
11
Stir into apricot mixture.
12
Cook, stirring, for 1 minute or until thick.
13
Stir in coconut.
14
Spread apricot mixture over crumbs in the pan and sprinkle evenly with reserved crumb mixture.
15
Bake for 35 minutes or until golden brown on top.
16
Let cool completely in pan on a wire rack, then cut into bars.
17
Variation: Replace the apricots with your favorite dried fruit.

1207

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups (500 mL) whole wheat flour, 1 1/2 cups (375 mL) quick-cooking rolled oats, 1 1/3 cups (325 mL) lightly packed brown sugar, 1/2 cup (125 mL) oat bran, and more.

Yes, Apricot Coconut Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apricot Coconut Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions