- 1 2/3 c quick rolled oats
- 1/2 to 3/4 c granulated sugar (I went for 3/4 - I wanted more sweetness)
- 1/3 c oat flour (or 1/3 cup oats, processed until finely ground in a food processor or blender)
- 1/2 t salt
- 1/4 t ground cinnamon
- 2 to 3 c dried fruits and nuts (I used 3ish)
- 1/3 c peanut butter or another nut butter - optional (I used peanut butter)
- 1 t vanilla extract
- 6 T melted butter or other oil (I used butter)
- 1/4 c honey, maple syrup or corn syrup (I used farm-fresh honey)
- 2 T light corn syrup
- 1 T water
Preheat oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. (**this is the first time I've done this - I felt very official!!) Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter) until the mixture is evenly crumbly. Spread in the prepared pan, pressing firmly.
Bake for 30 to 40 minutes until they’re brown around the edges.
Cool completely in the pan on a cooling rack. Cut into squares. To store, wrap the bars individually in plastic or stack them in an airtight container. Smitten Kitchen says they freeze well.
Fruit/nut suggestions from Smitten Kitchen: dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried apples, chocolate chips, wheat germ, dried cherries, pecans. I used what I had in the cupboard: cranberries, pecans, coconut, sunflower seeds and wheat germ.
:)
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