Best 8 Apricot Pistachio Oat Bars Recipes

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Apricot pistachio oat bars are a delectable treat that combines the sweet and tangy flavors of apricots, the nutty crunch of pistachios, and the wholesome goodness of oats. Whether you're looking for a quick and easy breakfast option, a satisfying afternoon snack, or a delightful dessert to share with friends and family, these bars are sure to hit the spot. With a crispy oat base, a soft and chewy filling, and a generous topping of juicy apricots and crunchy pistachios, these bars are a symphony of flavors and textures that will tantalize your taste buds. So, get ready to embark on a culinary journey as we explore the world of apricot pistachio oat bars and discover the secrets to creating the perfect batch of this irresistible treat.

Here are our top 8 tried and tested recipes!

APRICOT OAT BARS



Apricot Oat Bars image

Provided by Giada De Laurentiis

Time 1h47m

Yield 24 bars

Number Of Ingredients 13

Vegetable oil cooking spray
1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
1 3/4 cups all-purpose flour
1 packed cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats
1 cup (4 ounces) coarsely chopped walnuts
1 cup (2 sticks) unsalted butter, melted
1 egg, at room temperature, beaten
1 teaspoon pure vanilla extract

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
  • Filling: In a small bowl, mix together the jam and the apricots. Set aside.
  • Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
  • Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

Nutrition Facts : Calories 232 calorie, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 28 milligrams, Sodium 112 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams

WINNING APRICOT BARS



Winning Apricot Bars image

This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT OATMEAL BARS, JUST LIKE YOU REMEMBER!



Apricot Oatmeal Bars, Just Like You Remember! image

I am not much for sweets, but when I do develop a sweet tooth, this is what I make. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.

Provided by kiwidutch

Categories     Bar Cookie

Time 1h10m

Yield 24 bars

Number Of Ingredients 7

2 1/2 cups dried apricots, chopped (about 15 to 16 ounces)
4 cups flour
3 1/2 cups quick-cooking oats
2 cups packed light brown sugar
4 teaspoons baking soda
1/2 teaspoon salt
2 cups unsalted butter, room temperature

Steps:

  • Preheat oven to 350 degrees. Spray bottom of a 9-by-13-inch rectangular pan with non-stick cooking spray. Set aside.
  • Place the apricots in saucepan and cover with water. Bring to boil, then reduce heat and simmer 10 minutes. Remove from heat and drain. Set aside.
  • In work bowl of electric mixer, combine flour, oats, sugar, baking soda and salt.
  • Add butter and beat on low speed until a crumbly mixture is formed, about 1 minute. Place half the mixture into the pan and press firmly into an even layer.
  • Spread apricots evenly over surface, then sprinkle remaining crumbs over the top. The pan will be almost full.
  • Bake in center of oven until light golden brown, about 50 minutes. Remove to a rack and cool completely (do not cut while warm or bars will be too crumbly). Gently cut into 24 pieces with a small, sharp knife.
  • Store in airtight container or cookie tin between layers of parchment or waxed paper.

Nutrition Facts : Calories 358.6, Fat 16.4, SaturatedFat 9.9, Cholesterol 40.7, Sodium 269.7, Carbohydrate 50.1, Fiber 2.7, Sugar 25.1, Protein 4.7

APRICOT OATMEAL BARS



Apricot Oatmeal Bars image

This recipe only has 5 ingredients! So simple so good. You may use strawberry or whatever jam is your favorite.

Provided by Crabbycakes

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

1 (18 1/4 ounce) box yellow cake mix
3 cups old fashioned oats
3/4 cup pecans, chopped
1 cup butter or 1 cup margarine, melted
1 1/2 cups apricot jam

Steps:

  • Preheat oven to 375°F.
  • In large bowl, combine cake mix, oats pecans and butter.
  • Mix well until entire mixture clumps.
  • Press half of this mixture evenly into bottom of a greased 9x13-inch baking pan.
  • Spread apricot jam evenly over surface, and sprinkle remaining half of mixture evenly over jam.
  • Bake 20 minutes, or until well-browned on top.

Nutrition Facts : Calories 815.3, Fat 39.9, SaturatedFat 16.7, Cholesterol 62.3, Sodium 613.6, Carbohydrate 110.9, Fiber 4.8, Sugar 51, Protein 9.3

PISTACHIO APRICOT OATMEAL COOKIES



Pistachio Apricot Oatmeal Cookies image

Categories     Cookies     Mixer     Fruit     Nut     Dessert     Bake     Kid-Friendly     Quick & Easy     Apricot     Pistachio     Oat     Healthy     Gourmet     Small Plates

Yield Makes 18 large cookies

Number Of Ingredients 12

1 stick (1/2 cup) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon vanilla
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/3 cup dried apricots (2 ounces), cut into 1/4-inch pieces
1/3 cup shelled pistachios (1 1/2 ounces; not dyed red), coarsely chopped

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 baking sheets.
  • Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until fluffy, then beat in vanilla. Add egg and beat until combined well. Stir together flour, baking soda, salt, and cinnamon in a small bowl, then add to dough and mix at low speed until just combined. Fold in oats, apricots, and pistachios.
  • Spoon rounded tablespoons of dough about 2 inches apart onto baking sheets. Bake cookies, switching position of sheets halfway through baking, until golden brown, 16 to 18 minutes. Transfer cookies with a spatula to racks. (Cookies will crisp as they cool.)

APRICOT TART WITH PISTACHIOS



Apricot Tart With Pistachios image

Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.

Provided by David Tanis

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 6

1 (16-ounce) package phyllo sheets, thawed (about 18 sheets)
3/4 cup melted butter
1 cup/320 grams best-quality apricot jam, or use orange marmalade
1/2 cup/50 grams chopped pistachios or walnuts
8 large apricots (1 1/2 pounds/680 grams), halved, pitted and cut into 6 wedges each (about 3 cups)
1/3 cup/67 grams granulated sugar

Steps:

  • Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
  • Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
  • Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
  • Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
  • Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
  • Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.

APRICOT OAT BARS



Apricot Oat Bars image

With an oat-filled crust and golden crumb topping, these apricot-filled bars are sweet and chewy. "Snackers can't resist my fruit treats," tells Dorothy Myrick of Kent, Washington.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 bars.

Number Of Ingredients 8

1 cup quick-cooking oats
1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil
3 tablespoons unsweetened apple juice
1 jar (10 ounces) apricot spreadable fruit

Steps:

  • In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Add oil and apple juice; stir until moistened. Set aside 1/2 cup for topping. , Press remaining oat mixture into an 11x7-in. baking pan coated with cooking spray. Spread the apricot fruit spread to within 1/4 in. of edges. Sprinkle with reserved oat mixture. Bake at 325° for 30-35 minutes or until golden brown.

Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 24mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 2g protein.

OATMEAL APRICOT SQUARES



Oatmeal Apricot Squares image

These apricot jam bars with oatmeal are crumbly, fruity, rich, and full of flavor.

Provided by lutzflcat

Categories     Bar Cookies

Time 40m

Yield 12

Number Of Ingredients 11

cooking spray
1 cup all-purpose flour, or more as needed
1 cup quick-cooking oats
½ cup brown sugar
½ teaspoon baking powder
¼ teaspoon salt
½ cup cold unsalted butter, cubed
1 large egg, beaten
½ teaspoon almond extract
¾ cup apricot preserves
¼ cup sliced almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray.
  • Combine flour, oats, brown sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.
  • Mix almond extract into the beaten egg and stir into the crumb mixture.
  • Press half of the crumb mixture into the prepared baking dish and spread apricot preserves over it. Top with the remaining crumbs, and gently press down. Sprinkle almonds evenly over the top.
  • Bake in the preheated oven until golden brown, about 30 minutes.
  • Remove from oven, cool on a wire rack, and then cut into squares.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 34.9 g, Cholesterol 35.8 mg, Fat 9.7 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 5.2 g, Sodium 132.4 mg

Tips:

  • Prep your ingredients beforehand: Chop the apricots, pistachios, and oats. Measure out the remaining ingredients. This will make the baking process quicker and smoother.
  • Use quality ingredients: The better the quality of your ingredients, the better your oat bars will turn out. Choose organic apricots and pistachios if possible, and use old-fashioned oats for a more hearty texture.
  • Don't overmix the batter: Overmixing can make the oat bars tough. Mix just until the ingredients are combined.
  • Bake until golden brown: The oat bars are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.
  • Let the oat bars cool completely before cutting them: This will help them hold their shape. You can also refrigerate the oat bars for a firmer texture.

Conclusion:

Apricot pistachio oat bars are a delicious and healthy snack or breakfast option. They are easy to make and can be tailored to your dietary needs. With their chewy texture, sweet and tangy flavor, and crunchy pistachios, these oat bars are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy snack or breakfast, give these apricot pistachio oat bars a try!

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