been very lucky to receive several new cookbooks for birthday and Christmas gifts. I love the inspiration and trying out new recipes, after all, who doesn’t?! I found this recipe in Giada’s latest cookbook and made it healthier and protein-packed thanks to my go-to Chobani yogurt.
These bars are cooling right now and they smell sooooooo good!
13×9 glass or metal pan
13 ounce jar of jam (I used raspberry apricot but any will do)
8 dried apricots, chopped up
1 3/4 cups of all-purpose flour (I used King Arthur’s)
3/4 cup of brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 teaspoon baking soda
1 3/4 cup of rolled oats
1 cup of chopped walnuts
1 stick of butter or butter substitute, melted
1/4 cup + 1 tablespoon of vanilla Chobani
1 egg, room temperature
2 teaspoons of vanilla extract
Place the rack in the center of your oven and preheat to 350. Spray your pan with baking spray and then place a piece of parchment paper for lining the pan. Spray the parchment paper as well. Set aside.
In a small bowl, mix the preserve or jam and apricots. Set aside. In your stand mixer, whisk flour, sugar, cinnamon, salt and soda together. Then add the oats and walnuts. Then the butter, egg, Chobani and vanilla. Blend into incorporated. It will resemble a crust texture (little marbles).
Using a fork or small spatula, scoop out half of the mixture into your prepared pan and with clean hands or the fork, press it flat into the bottom of the pan. Cover all of the areas with an even thickness of crust. Then spread the jam mixture atop – not quite going to the ends. Then crumble the remaining dough on top of the jam. Bake for 35-40 minutes. Let cool for at least 45 minutes. Slice and serve. Store in a tupperware container for up to 3-4 days, if it lasts that long.