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Categories:Viewed: 71 - Published at: 10 years ago
Ingredients
- 1 23 cups quick-cooking rolled oats
- 2 tablespoons butter, melted
- 2 tablespoons corn syrup
- 1 cup granulated sugar (to taste)
- 13 cup oat flour
- 12 teaspoon salt
- 14 teaspoon ground cinnamon (optional)
- 2 -3 cups dried fruit, and nuts*
- 1 teaspoon vanilla extract
- 14 cup melted butter or 14 cup vegetable oil
- 14 cup honey, maple syrup or 14 cup corn syrup
- 1 tablespoon water
Method
- If you don't have oat flour, use 1/3 cup quick oats, processed till finely ground in a food processor or blender.
- For the dried fruit and nuts, try 1/2 cup each dried cranberries, chopped dried apricots, chopped pecans, sunflower seeds, and coconut.
- Walnuts, sesame seeds, pumpkin seeds, dried cherries or apples, or even chocolate chips would all be delicious as well.
- Preheat oven to 350 degrees F and lightly grease a 13 x 9 inch pan.
- Stir together first 8 ingredients, up to the fruit and nuts.
- In a separate bowl, whisk together the vanilla, melted butter or oil, syrup or honey, and water.
- Toss the wet ingredients with the dry until the mixture is evenly crumbly.
- Spread in the prepared pan, shaking the pan to evenly cover the bottom and patting down gently.
- Bake the bars for 25 to 30 minutes, until they're golden brown around the edges.
- Remove them from the oven, loosen the edges, and cool for 5 minutes.
- Use a knife (or bench knife) to cut the bars while they're still warm in the pan.
- Carefully remove warm bars from the pan, and cool on a rack.
- Alternatively, remove from the pan before cutting into bars; it helps to cut in half first, then loosen the bottom of each half with a turner/spatula before turning out onto a sheet of parchment to cut into bars.
- Wrap bars individually to store; or place in a single layer on a plate, and cover with plastic; or store in layers with parchment in between.
- In humid weather, it's best to store bars in the refrigerator.
- They also freeze well.