- 2 cups (500 mL) whole wheat flour
- 1½ cups (375 mL) quick-cooking rolled oats
- 1 1/3 cups (325 mL) lightly packed brown sugar
- ½ cup (125 mL) oat bran
- ½ cup (125 mL) natural wheat bran
- ½ tsp (2 mL) baking soda
- ½ cup (125 mL) margarine or butter, softened
- ½ cup (125 mL) vegetable oil
- 2 cups (500 mL) chopped dried apricots
- 1½ cups (375 mL) water
- ½ cup (125 mL) granulated sugar
- 2 tbsp (25 mL) all purpose flour
- 1 cup (250 mL) unsweetened shredded coconut
- 13- by 9-inch (3 L) baking pan, greased
- Preheat oven to 350°F (180°C).
- In a large bowl, combine flour, oats, brown sugar, oat bran, wheat bran and baking soda.
- In a small bowl, combine margarine and oil. Stir into flour mixture until mixture resembles coarse crumbs. Reserve 1 cup (250 mL) crumb mixture. Press remaining crumb mixture into bottom of prepared pan. Set aside.
- In a large saucepan, over medium high heat, combine apricots and water; bring to a boil. Reduce heat, cover and simmer for 5 minutes, until softened.
- Meanwhile, combine sugar and flour. Stir into apricot mixture. Cook, stirring, for 1 minute or until thick. Stir in coconut.
- Spread apricot mixture over crumbs in the pan and sprinkle evenly with reserved crumb mixture.
- Bake for 35 minutes or until golden brown on top. Let cool completely in pan on a wire rack, then cut into bars.
- Variation: Replace the apricots with your favorite dried fruit.