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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
1 1/2 cups rolled oats (not instant) |
1 1/2 cups all-purpose flour |
1 cup packed light brown sugar |
1 teaspoon cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 sticks (1/2 lb.) cold unsalted butter, cut into small pieces |
1 teaspoon vanilla extract |
1/4 cup milk |
1 1/2 cups apricot preserves |
3/4 cup sliced almonds |
Directions:
1. Preheat oven to 375°F. Butter and lightly flour a 9-by-13-inch baking pan.
2. Pulse oats, flour, sugar, cinnamon, baking soda and salt in a food processor to combine. Add butter and vanilla extract, pulsing until mixture resembles coarse meal. Add milk; pulse until mixture clumps and looks slightly damp. (Add another tablespoon of milk if mixture is too dry.)
3. Set aside 1 cup dough; press remaining dough into an even layer in pan. Bake until golden, 20 minutes.
4. Spread preserves evenly over hot dough; top with remaining dough and almonds. Bake until golden and bubbly, 35 minutes. Cool on a wire rack and cut into bars.
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