Tart dried cranberries mingle with apricot jam, adding plenty of fruity flavors to these tasty oat bars.
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2 cups uncooked quick cooking oats
1 1/2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup cold Land O Lakes® Butter
1 (14.25-ounce) jar apricot jam
1 (6-ounce) package (1 1/3 cups) sweetened dried cranberries
1 tablespoon freshly grated lemon zest
3/4 cup slivered almonds
Heat oven to 350°F. Combine all bar ingredients except butter in large bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture.
Press remaining crumb mixture onto bottom of ungreased 15x10x1-inch jelly-roll pan. Bake for 10 to 12 minutes or until edges are lightly browned.
Combine jam, cranberries and lemon peel in small bowl. Drop cranberry mixture by spoonfuls over hot, partially baked crust. Carefully spread mixture to within 1/4 inch of edge of crust.
Stir almonds into reserved crumb mixture. Crumble almond mixture over filling. Continue baking for 18 to 25 minutes or until golden brown.
For optimum flavor and texture store unopened packages of nuts in a cool, dark place. Keep opened packages of nuts in airtight containers in the refrigerator for up to six months or in the freezer for up to one year.