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Yield: Serves 12.
- 1 cup dried apricots
- 1 cup pecans
- 1/2 cup walnuts
- 1/2 cup honey
- 1/4 teaspoon cinnamon
- 1/2 cup rolled oats
- 2/3 cup flour
- 2 tablespoons vegetable oil
- apricot nectar (or apple juice)
Preheat oven to 325 degrees F. Chop apricots and nuts (easily done in a food processor). Mix in honey, cinnamon, oats, flour, and oil. Add enough juice (2 to 4 tablespoons) to form thick batter. Press into an 8x8-inch square greased pan. Bake 30 minutes or until firm. Cut into 12 bars and let cool in the pan. Prepared bars can be stored in the refrigerator for 2 weeks or in the freezer for up to 3 months.
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