I've been working at a temporary job this summer, and it's and EARLY job. This week the office manager was gone, went to California with her family. Then, with all the flooding in our area our surgery scheduler was not able to make it to work the last two days. Bottom line - they have been letting the new girl (me) who knows nothing (or next to it) run the surgery center office. I've been running my but off, and stressing big time. Thank goodness tomorrow is FRIDAY - hey!
So when tension is running high I think it's important to eat something good for you, like oatmeal! I wouldn't have thought of it, but one of the nurses had a bowl of oatmeal this morning on her break and it smelled so good. I always put extra cinnamon, nuts, cranberries, etc.. in mine and it's a big treat.
Since it's hot I thought a bowl of oatmeal was not the answer. I watched Giada make these bars a couple of weeks ago on tv and they looked yummy (singing the last word). I do like granola bars, so thought this was a safe one to try. I added the cranberries for color, plus I love them.
So when tension is running high I think it's important to eat something good for you, like oatmeal! I wouldn't have thought of it, but one of the nurses had a bowl of oatmeal this morning on her break and it smelled so good. I always put extra cinnamon, nuts, cranberries, etc.. in mine and it's a big treat.
Since it's hot I thought a bowl of oatmeal was not the answer. I watched Giada make these bars a couple of weeks ago on tv and they looked yummy (singing the last word). I do like granola bars, so thought this was a safe one to try. I added the cranberries for color, plus I love them.
APRICOT OAT BARS
vegetable oil cooking spray
13 oz jar apricot preserves (about 1 1/4 cup)
8 dried apricots chopped into 1/4" pieces (about 1/3 cup)
1/3 cup dried cranberries or craisins
1 3/4 cups flour
1 cup light brow sugar, packed
1 tsp cinnamon
3/4 tsp salt
3/4 tsp baking soda
1 3/4 cups old fashioned oats
1 cup walnuts coarsely chopped
2 sticks butter, melted
1 egg room temp, beaten
1 tsp vanilla extract
Put oven rack in the center of oven. Preheat to 350*. Spray a 9x13 metal baking dish w/veg oil spray. Line the bottom and sides of the pan w/parchment paper. Spray the parchment paper with veg oil spray and set aside.
In a small bowl mix together the preserves cranberries and apricots. Set aside.
In large bowl, whisk together the flour, sugar, cinnamon , salt and baking soda. Stir in the oats and nuts. Add the butter, egg and vanilla and stir until blended well.
Using a fork or clean hands, lightly press 1/2 of the crust mixture onto the bottom of the pan. Using a spatula spread the filling over the crust leaving 1/2" border around the edge. Cover the filling with the rest of the crust mixture and gently press to flatten. Bake until light golden, about 30 min. Cool for 1 hour and cut into bars. Store in an airtight container for up to 3 days.
vegetable oil cooking spray
13 oz jar apricot preserves (about 1 1/4 cup)
8 dried apricots chopped into 1/4" pieces (about 1/3 cup)
1/3 cup dried cranberries or craisins
1 3/4 cups flour
1 cup light brow sugar, packed
1 tsp cinnamon
3/4 tsp salt
3/4 tsp baking soda
1 3/4 cups old fashioned oats
1 cup walnuts coarsely chopped
2 sticks butter, melted
1 egg room temp, beaten
1 tsp vanilla extract
Put oven rack in the center of oven. Preheat to 350*. Spray a 9x13 metal baking dish w/veg oil spray. Line the bottom and sides of the pan w/parchment paper. Spray the parchment paper with veg oil spray and set aside.
In a small bowl mix together the preserves cranberries and apricots. Set aside.
In large bowl, whisk together the flour, sugar, cinnamon , salt and baking soda. Stir in the oats and nuts. Add the butter, egg and vanilla and stir until blended well.
Using a fork or clean hands, lightly press 1/2 of the crust mixture onto the bottom of the pan. Using a spatula spread the filling over the crust leaving 1/2" border around the edge. Cover the filling with the rest of the crust mixture and gently press to flatten. Bake until light golden, about 30 min. Cool for 1 hour and cut into bars. Store in an airtight container for up to 3 days.
2 comments:
OK, just tried them and they are soooooo good. Like a wonderful soft oatmeal cookie on steroids.
These were a hit at the Cancer Center today...the patients loved them asked for seconds. This would be a great recipe to switch up the fruits...like raspberry, blackberry, mixed berries...
Thanks for sharing, Linda.
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