Apricot-Pistachio Oat Bars – a delicious recipe with Nonstick cooking spray, all-purpose, regular, rolled oats, brown sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Preheat oven to 325u00b0F. Line an 8x8x2-inch baking pan with foil, extending foil over pan edges. Lightly coat foil with nonstick cooking spray; set aside.
2
2. In a medium bowl combine flour, oats, and brown sugar. Stir in butter until mixture clings together. Press 3/4 cup of the oats mixture into bottom of pan.
3
3. For filling, in a small saucepan over low heat bring condensed milk and, if desired, saffron or cardamom to boiling. In a bowl combine coconut, nuts, dates, and apricots; add condensed milk mixture. Stir to combine. Pour coconut mixture over oats layer, using a spatula to spread evenly. Sprinkle remaining oats mixture over filling.
4
4. Bake for 30 minutes or until lightly golden. Coolon a rack for 5 minutes. Lift from pan by foil edges; cool completely. Cut in rectangles.
254
kcal
Calories
13
g
Fat
32
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: Nonstick cooking spray, 1/2 cup all-purpose flour, 1/2 cup regular or quick-cooking, rolled oats, and more.
Yes, Apricot-Pistachio Oat 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.
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