Photo: Lynn Andriani
Makes 16 small or 9 large bars
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 1/2 cups old-fashioned rolled oats
3/4 cup packed light brown sugar
1/4 tsp. kosher salt
1/4 tsp. nutmeg
6 Tbsp. unsalted butter, melted
1/3 cup applesauce
1 1/2 tsp. vanilla extract
1 cup (about 28) dried apricots, each one cut in half crosswise
Directions
Preheat oven to 350°. Grease an 8- x 8-inch pan with nonstick spray and line it with parchment paper, leaving an overhang on each side. Spray the top of the parchment paper, as well.
In a large bowl, combine both flours, oats, brown sugar, salt and nutmeg. Make sure all of the brown-sugar lumps are incorporated, then stir in the melted butter, applesauce and vanilla. Fold in the apricots.
Spoon the batter into the pan, pressing it flat with the back of a spoon or spatula.
Bake for about 30 minutes, until golden. Let the pan cool on a wire rack for 5 minutes, then lift the parchment paper out and let the bars cool completely on the paper atop the wire rack. Transfer the paper to a cutting board and use a large knife to cut into squares.
Ingredients
Directions
Preheat oven to 350°. Grease an 8- x 8-inch pan with nonstick spray and line it with parchment paper, leaving an overhang on each side. Spray the top of the parchment paper, as well.
In a large bowl, combine both flours, oats, brown sugar, salt and nutmeg. Make sure all of the brown-sugar lumps are incorporated, then stir in the melted butter, applesauce and vanilla. Fold in the apricots.
Spoon the batter into the pan, pressing it flat with the back of a spoon or spatula.
Bake for about 30 minutes, until golden. Let the pan cool on a wire rack for 5 minutes, then lift the parchment paper out and let the bars cool completely on the paper atop the wire rack. Transfer the paper to a cutting board and use a large knife to cut into squares.
Published 02/10/2016
