3 cups apricot fruit spread
1 1/2 cups applesauce
3/4 cups vegan margarine; softened
3/4 cup non-dairy yogurt
2 tablespoons vanilla extract
3 cups flour
2 cups oats
1 tablespoon baking powder
3/4 teaspoon salt
3 3/4 teaspoons pumpkin pie spice
Preheat oven to 350.
Mix fruit spread, margarine, applesauce, yogurt and vanilla in a bowl.
Add flour, oats, baking powder, salt, and spices; mix well.
Pour into lined cupcake tins.
Bake 18 minutes, until golden brown.
For bars: Spread dough into greased 12″x8″ baking dish.
Bake 18 minutes, until golden brown and firm to touch.
Cool completely on wire rack.
Cut into bars.
Store in tightly covered container.
Perfect with Vegan Vanilla Frosting