Recipe: Oatmeal apricot bars

Dried apricots hold a special place in Sephardic cooking, particularly in dishes that reflect the rich blend of Mediterranean, Middle Eastern, and North African influences which meld together to form Sephardic traditions. 

The deep, concentrated flavor and chewy texture make dried apricots a versatile ingredient in both sweet and savory Sephardic dishes. Additionally, packed with vitamins, minerals, and fiber, this dried fruit adds natural sweetness and essential nutrients to recipes.   

A slightly spicy, slightly sweet spice known as cardamom is another ingredient prevalent in Middle Eastern dishes. It’s no surprise that cardamom has also found its way into Sephardic cooking.  

In accordance with Sephardic traditions, dried apricots are often used to represent abundance and celebration. As we begin 2025, this recipe for apricot oatmeal bars with cardamom celebrates the rich traditions and vibrant culinary heritage of Sephardic culture.  

Apricot Oatmeal Bars

Yield:  24 bars    

Ingredients: 
2   cups apricot preserves 
1/4 cup brandy 
4 teaspoons cornstarch 
1/2 cup chopped dried apricots  
1-1/2 cups flour 
1-1/2 cups old fashioned oats 
1 cup light brown sugar 
1 teaspoon baking powder 
1  teaspoon ground cardamom 
1/4 teaspoon salt 
3/4 cup unsalted butter 

Directions: 

1. Preheat oven to 350 degrees. Line a 9-inch X 13-inch pan with parchment paper, leaving a slight overhang to easily remove the bars. 

2. In a small bowl stir together the apricot preserves, brandy, and cornstarch. When all the brandy is incorporated into the preserves, mix in the chopped dried apricots. Set aside.  

3. In the bowl of a food processor add the flour, oats, brown sugar, baking powder, cardamom, salt, and butter. Process until it becomes a fine crumble.  

4. Evenly pat ⅔ of the crumbs into the bottom of the lined pan. 

5. Spread the apricot mixture over the crumb base.  

6. Top with the remaining crumbs.  

7. Bake in the preheated oven for 35-40 minutes, or until the top is lightly golden. 

8. Cool completely in the pan. When cool, use the parchment to gently lift the bars out of the pan and cut into squares.  

9. Store bars in an airtight container at room temperature for up to a week. 

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Glendale resident Pam Stein is known to thousands of online followers as the voice of InPamsKitchen. Stein’s recipes have been featured in The Jewish Journal of Greater Los Angeles and AARP The Magazine. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.