Oatmeal Date Bars
I wouldn’t go so far as to call these granola bars, but they are pretty similar. The dough is made from oats, flour, nuts, brown sugar and butter. There is also the option of making a vegan version with applesauce and olive oil in place of the butter. Both variations are good. Between the dough you add a layer of dates, although you can use any dried fruit you like or happen to have on hand. I have made these with fig jam, raisins and dried cranberries. Once cooked and cooled, you cut them into squares. They keep for days, but can also be frozen. Great for road trips, picnics, boxed lunches, breakfast or just snacking.
Oatmeal Date Bars
4 c. rolled oats
2 c. flour (you can use whole wheat pastry flour, or spelt flour)
½ c. brown sugar or ¼ c. honey
1 c. pecans, chopped
1 t. baking soda
1 t. salt
1 ½ c. butter, melted or 1 c. applesauce and ½ c. olive oil
2 t. vanilla
½ c. water
2 c. pitted dates, chopped- or 2 c. any dried fruit
Zest of 1 lemon
1 t. cinnamon
Non-stick cooking spray
Heat oven to 350. Spray a 9×13-inch pan, set aside. Combine oats, flour, sugar, nuts, soda, salt. Pour in butter and vanilla, stir until well mixed and set aside. Heat together water with dates, zest and cinnamon and bring to a boil. Simmer two minutes and remove from heat to cool a little. Press half of the oatmeal mixture in bottom of prepared pan. Spread the date mixture over the oatmeal mix and then top with the remaining oat mix. Press down firmly. Bake until golden on the top, 35-45 minutes. Cut once cool. Makes 24 bars.
Blueberry Granola Bars
I took these blueberry granola bars to a friend’s house last night. I was invited over for dinner and wanted to bring something. My friends loved them. I love them, too.
They aren’t too sweet and make a wonderful dessert. The crust is tender and crumbly. The blueberry filling adds just the right amount of flavor and sweetness. I could see adding a scoop of ice cream, if you wanted to dress them up a bit. One of my friends thought they would make a great breakfast. I agree.
They freeze well, too.
Here is the recipe. Enjoy.
Blueberry Granola Bars
3 c. blueberries, fresh or frozen
¾ c. sugar
1/3 c. water
2 T. cornstarch
2 t. cinnamon
½ t. salt
2 c. flour
1 T. baking powder
2 t. cinnamon
½ t. baking soda
1 c. butter
2 c. rolled oats
¾ c. chopped nuts, optional
1 c. packed brown sugar
Preheat oven to 350 degrees. Grease a 9×13-inch baking pan and set aside. In a medium saucepan, combine the blueberries with the sugar, water cornstarch and salt. Heat to a simmer, stirring constantly. Once mixture gets bubbly and thickens up, remove from heat and set aside. In mixing bowl, stir together the flour, baking powder, cinnamon and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in oats, nuts, if using, and brown sugar. Stir mixture until well combined. I actually used my hands to get it to stick together better. Press half of oat mixture into prepared pan. Pour over the blueberry mixture, spreading evenly in pan. Top with the rest of the oat mixture. Bake for 45 minutes, or until top is lightly browned. I used a glass baking dish, so I reduced the heat to 325 once I put the bars in the oven to bake. Cool before cutting into bars.
