- Yield: Makes about 5 dozen
Source: Martha Stewart Kids, Fall
- 2 cups steel-cut oats
- 4 apricots, peeled and cut into small pieces
Cook oats according to package instructions until very soft. Stir in apricots. Transfer to an 8-inch square nonreactive baking dish. Smooth top using an offset spatula. Let cool completely. Mixture can be refrigerated in an airtight container up to 1 week or frozen up to 1 month.
Cut oatmeal mixture into 1-inch squares. If frozen, place squares on a lightly oiled baking sheet; bake at 350 degrees. turning once, until heated through, about 10 minutes. Let cool completely before serving.