1 1/2 c. flour
1 1/2 c. quick cooking rolled oats
1 c. light brown sugar, packed to measure
1 tsp. baking powder
3/4 c. butter
1 c. apricot preserves

Heat oven to 325 degrees. Grease a 9 x 13 x 2 inch baking pan. In a large bowl mix flour, oats, sugar, and baking powder. Add butter and cut in with a pastry blender or 2 knives until the mixture is crumbly.

Press 3 cups of the mixture evenly into prepared pan. Spread with preserves and cover with remaining crumbs. Bake 40 to 45 minutes, until lightly browned. Place pan on a wire rack to cool. Cut into 32 bars. Best served fresh.