Almond and Apricot Oatmeal Breakfast Bars

Chef: Tropicana

Prep: 10 mins

Cook: 30 mins

Almond and Apricot Oatmeal Breakfast Bars

These baked bars are a great addition to Christmas morning snacks

- 125 mL Tropicana Pure Premium® Orange Juice, warmed

- 65g each chopped dried apricots and dried cranberries

- 150g butter, softened

- 150g packed brown sugar

- 1 egg

- 160g all - purpose flour

- 140g Large Flake Quaker® Oats

- 1/2 tsp each baking powder and baking soda

- 1/4 tsp salt

- 92g chopped natural almonds

Preheat oven to 350°F (180°C). Line 13‑ x 9‑inch (3.5 L) baking pan with parchment paper or grease well. Soak apricots and cranberries in warm orange juice for about 10 minutes or until softened. Strain and reserve juice.

Meanwhile, beat together butter, brown sugar, reserved orange juice and egg. Stir together flour, oats, baking powder, baking soda and salt. Stir in apricots, cranberries and almonds; stir into butter mixture.

Spread evenly in prepared pan. Bake for 25 to 30 minutes or until firm; let cool in pan for 1 hour. Cut into bars; let cool completely.

Tip:

Replace almonds with walnuts if desired.

Tip:

Store in airtight container for up to 3 days.

Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients
Fruit

Recipe Type
Breakfast

Level of Difficulty
Easy