Ingredients

Nonstick cooking spray

1/2 cup all-purpose flour

1/2 cup regular or quick-cooking

rolled oats

1/3 cup packed brown sugar

1/4 cup butter, melted

3/4 cup sweetened condensed milk

1 pinch saffron threads or 1/2 tsp.

ground cardamom (optional)

1 cup flaked coconut

1 cup shelled dry-roasted pistachio nuts

1 cup chopped dates

1 cup dried apricots, snipped

Preparation

  1. Preheat oven to 325°F. Line an 8x8x2-inch baking pan with foil, extending foil over pan edges. Lightly coat foil with nonstick cooking spray; set aside.
  2. In a medium bowl combine flour, oats, and brown sugar. Stir in butter until mixture clings together. Press 3/4 cup of the oats mixture into bottom of pan.
  3. For filling, in a small saucepan over low heat bring condensed milk and, if desired, saffron or cardamom to boiling. In a bowl combine coconut, nuts, dates, and apricots; add condensed milk mixture. Stir to combine. Pour coconut mixture over oats layer, using a spatula to spread evenly. Sprinkle remaining oats mixture over filling.
  4. Bake for 30 minutes or until lightly golden. Coolon a rack for 5 minutes. Lift from pan by foil edges; cool completely. Cut in rectangles.