Showcasing New Mexico summer fruit, this apricot-berry oat snack square recipe works well as a snack, a dessert, or with your morning yogurt. The example shown in the above image features apricots, blackberries, and mulberries. Local toasted pecans were also included. The recipe is versatile enough that you can use any stone fruit and berry combination available at your local farmers’ market.
Ingredients for this recipe were sourced from the Downtown Growers’ Market in Albuquerque and La Montanita Food Co-op. The total cost of the fruit was $15, local eggs were $8, and pecans were $12. (The recipe did not use the full dozen eggs or all of the pecans.) Mulberries were sourced from a walk in the Bosque. It took about 45 minutes to make the recipe and was cut into 16 squares.
Ingredients
- 1 cup fresh apricots, finely chopped (about 3–4 apricots) peaches, cherries, or nectarines are a good substitute if apricots are not available
- ¾ cup fresh berries, chopped
- 2 cups rolled oats
- 2 large eggs
- ¼ cup honey or maple syrup
- ¼ cup oil (canola, sunflower, or melted butter)
- 1 tsp cinnamon
- 1 tsp vanilla (optional)
- ¼ tsp salt
- Optional: ¼ cup chopped nuts or seeds
Instructions
- Heat oven to 350°F (175°C). Line an 8×8 pan with parchment.
- Prep fruit: Chop fruit into small pieces. Pat gently with a towel to remove extra moisture.
- Mix wet: In a bowl, whisk eggs, honey/maple syrup, oil, and vanilla.
- Add dry: Stir in oats, cinnamon, salt, and nuts/seeds if using.
- Fold in fruit gently.
- Bake for 25-30 minutes, until the center is set and the edges are golden.
- Cool completely before cutting into squares.
Storage & Picnic Safety
- Keeps up to 1 day at room temperature
- Store in an airtight container
- For hot days, keep in a shaded bag or cooler (no ice needed)
Variations
- No eggs: Use 2 mashed ripe bananas instead
- No added sugar: Skip honey if fruit is very ripe
- Gluten‑free: Use certified gluten‑free oats
- Add More Fruit
- Squares: add grated apple or pear for extra moisture
