Yield
24 bars

How to Make It

Step 1

Preheat oven to 375°F. Butter and lightly flour a 9-by-13-inch baking pan.

Step 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.)

Step 3

Set aside 1 cup dough; press remaining dough into an even layer in pan. Bake until golden, 20 minutes.

Step 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.

Also appeared in: All You, , 2013,Back to School Special

Ratings & Reviews

peggypeters's Review

Ezimmer23
May 11, 2013
I totally tweaked this recipe: Substituted 1/2 cup of the all-purpose flour with whole wheat, reduced the brown sugar by half, omitted the salt, reduced the butter to 1 + 1/3 cubes salted butter, increased milk to 1/2 cup and used almost 2 cups of fruit spread instead of preserves. I dumped the crumbly batter into a large bowl before adding the milk to reduce the mess caused by the too-small food processor. I also reserved about a 1/2 cup more of the batter to sprinkle on before the second baking. The results turned out a very nice cookie/bar.

Ezimmer23's Review

peggypeters
October 14, 2010
I had difficulty getting the dough to fill the pain as well as spreading the preserves and the next layer of dough. I might try a smaller pan next time. I used less preserves and even though they didn't turn out to look very nice, they still tasted good.

substance's Review

substance
September 01, 2009
Way, way too sweet for me, and I like my sweets. I love apricot preserves, it's what I use for PB&J even, but if I make this again (not sure yet if I will) I'll cut the preserves by at least 1/2 cup.