Nutty Oat Bars Recipes

Steps:

• In a bowl, combine the oats, raisins, and seeds.
• Place the Marshmallow Creme, butter, and milk in a large, heavy saucepan. Cook over medium heat, stirring with a heatproof spatula, until the marshmallow is mostly melted.
• Add the peanut butter, cinnamon and vanilla extract. When a few lumps remain, remove the pot from the heat and stir until the mixture is smooth. Add the oat mixture and stir until all the ingredients are well combined.
• Spread the oat mixture in the prepared pan in an even layer. Moisten your hand lightly with water and press to pack it firmly.
• Refrigerate until the oat mixture sets.
• Using a sharp knife, cut the chilled oats into 3 wide strips. Cut each strip crosswise into 8 bars. Serve cold or at room temperature.
• For the homemade marshmallow creme: In the bowl of a stand mixer fitted with a whisk, sprinkle the gelatin over the cold water. Let sit.
• Place the Stevia In The Raw in a small bowl and mix 1 tablespoon water into the stevia until it looks like soft marshmallow. Set aside.
• Place the sugar and corn syrup in a heavy medium-sized saucepan. Add 1/3 cup water.
• Cook over medium heat until the mixture boils and registers 225 degrees F on an instant-read or candy thermometer, about 5 minutes.
• Continue boiling the sugar and when it reaches 235 degrees F (about 3 more minutes) start watching it carefully. When the thermometer registers 240 degrees F - "soft ball" stage - about 3 more minutes, immediately remove the pot from the heat.
• Promptly start beating the softened gelatin at medium speed and carefully pour the hot sugar syrup slowly down the side of the bowl in a thin stream.
• Add the stevia and vanilla. Increase the speed to high and beat until the mixture triples in volume and looks like Italian meringue or well-beaten whipped cream, 5 to 6 minutes. The creme will flow from the bottom of the whisk in an even, thick column.
• If not using Marshmallow Creme immediately, pack it into a plastic container, cover tightly, and store at room temperature for up to 2 days

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
• Bake in the preheated oven until edges are golden brown, about 30 minutes.

Steps:

• Heat oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.
• Spoon half the oaty mix into a traybake tin (23 x 23cm or thereabouts). Scatter the apricots over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake for 35 mins or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 1 cup butter and brown sugar in a large bowl until smooth and creamy. Stir in eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract; mix well. Combine oats, flour, sliced almonds, baking soda, and 1 teaspoon salt in another bowl; stir into butter mixture until batter is just mixed. Spread 2/3 batter into a 10x15-inch rimmed baking sheet.
• Heat chocolate chips, condensed milk, 2 tablespoons butter, and 1/2 teaspoon salt in a saucepan over medium heat until chocolate is melted, about 5 minutes, stirring occasionally. Remove from heat and stir in remaining 2 teaspoons vanilla extract and 1/2 teaspoon almond extract. Spread chocolate mixture into baking sheet over oat batter. Spoon remaining 1/3 oat batter over chocolate.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.