Oatmeal Mondays

I was delighted when I saw this recipe on Pinterest.  One, I was in search of an oatmeal bar recipe and two, I had just purchased a giant bag of dried apricots at the store.  There are so many things I love about these bars...  

Being a believer in the healing properties of spices, the cinnamon, nutmeg, allspice and ginger in these treats make you feel healthier after eating them.  

They smell divine right out of the oven or heated up in the microwave.  So aromatic and exotic from the dried apricots and spice blend.  

They are so versatile.  The first time I made them, I halved the recipe to make 1-9x13 size pan of bars, cut way back on the sugar, and substituted applesauce for almost all of the butter.  I knew I'd be eating them for breakfast so I wanted them to be low in sugar and low in fat.  These can be served for breakfast, as a snack, a dessert with some vanilla ice cream, and I imagine you can add any nuts or other dried fruits if apricots don't tickle your fancy.     

They have just the amount of chewiness from the dried apricots and old fashioned oats.  When it comes to bar cookies, this is an important component.  

So I encourage you to make these apricot-oat dream bars for yourself, your family, your neighbors, your friends, anyone you'd like.  Whether you're feeding one or a crowd, these freeze well, travel well and excite all taste buds.  

Apricot-Oat Dream Bars

Source: Lost Recipes Found    

Makes 2, 9 x 13 pans of bar cookies

• 4 cups all purpose flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 3 cups rolled oats
• 2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 1/2 tsp ground nutmeg
• 1 tsp ground ginger
• 1 pound (four sticks) unsalted butter, softened
• 1 1/3 cups white sugar
• 1 1/2 cups brown sugar
• 4 eggs
• 1 Tbsp vanilla extract
• 2 cups chopped dried apricots
• 1 Tbsp grated lemon zest (optional)

1. Preheat oven to 350 degrees. Spray two 9 x 13 baking pans with non-stick spray.
2. In a large bowl, combine flour, soda, salt, oats, cinnamon, allspice, nutmeg and ginger. In the bowl of a stand mixer fitted with paddle attachment, whip the butter and two sugars together for 4 minutes on medium speed until light and fluffy. Add eggs one at a time. Add vanilla.
3. Remove mixer bowl from stand and slowly stir in dry ingredient mixture until incorporated. Stir in finely-chopped apricots and lemon zest. Batter will be very stiff. Divide between the two pans and press to spread evenly.
4. Bake for 35 to 40 minutes. Insert a toothpick in the center to check for doneness. If ready, remove bar cookies from oven and cool–in pans–on a rack. Slice and serve.