A recipe for crunchy oat apricot bars on MyRecipes.com involves sandwiching apricot preserves in between a mixture of oats, flour, brown sugar, margarine and vanilla extract. A recipe for almond-apricot granola bars on NYTimes.com combines dried apricots with rice cereal, granola, chopped almonds, almond butter and honey.
To make crunchy oat apricot bars, whisk 1 3/4 cups of all-purpose flour, 2 cups of regular oats, 1 cup of brown sugar, 2/3 cup of margarine and 1 1/2 teaspoons of vanilla extract in a food processor to form a grainy mixture. Compress half of the mixture into the bottom of a greased 13x9-inch baking pan. Evenly distribute 1 1/2 cups of apricot preserves on top. Cover with a compact layer of the remaining mixture. Bake the concoction at 350 degrees Fahrenheit for 35 minutes or until the top takes on a rich golden hue. Allow the mixture to cool before cutting it into bars.
To make almond-apricot granola bars, warm 1/2 cup each of almond butter and honey in a saucepan for a few minutes and stir the ingredients briskly as they soften. Combine 1 cup each of crispy brown rice cereal and granola and 1/2 cup each of chopped almonds and chopped apricots in a bowl. Season with 1/4 teaspoon salt and incorporate the almond-honey sauce. Pack this mixture into a greased and lined square baking dish. Protect the mixture with plastic wrap and allow it to firm up in the refrigerator before cutting it into bars.