Oat And Dried Fruit Bars Recipes

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:

• Preheat oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray; set aside. Stir together oats, oat bran, flour, salt, ginger, figs, and cranberries in a large bowl. Whisk together egg whites, honey, buttermilk, applesauce, and oil in a small bowl. Stir into oat mixture.
• Spoon batter into oiled pan, spreading it into an even layer. Bake until golden and cooked through, about 40 minutes. Let cool completely in pan on a wire rack. Cut into 12 equal rectangles. Bars will keep in an airtight container at room temperature up to 3 days.

Steps:

• In mixing bowl, combine flour, oats, brown sugar, and baking soda.
• Cut in margarine/butter until mixture resembles coarse crumbs.
• Reserve 1/2 cup of the flour mixture.
• Press remaining flour mixture into the bottom of an ungreased 9x9x2 baking pan.
• Spread with desired filling.
• Sprinkle with reserved flour mixture.
• Bake at 350F for 30-35 minutes or until the top is golden.
• Cool in pan on wire rack.
• Cut into bars.
• FILLING OPTIONS:.
• ***Following cookbook's 'shortcut' suggestion of substituting 10 oz jar of preserves in place of homemade filling, I used a store-bought, very dense, low-moisture apple butter (like a thick jam). I have also tried it with blueberry preserves but the preserves were too moist--it made the bars sticky not good.***.
• RAISIN FILLING:.
• In medium saucepan, combine 1/2 cup water, 2 tablespoons sugar, and 2 teaspoons cornstarch. Add 1 cup raisins. Cook & stir until thickened & bubbly.
• APPLE-CINNAMON FILLING:.
• Peel/core/chop 2 medium apples. In medium saucepan, combine apples, 2 tablespoons sugar, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon, and a dash of ground cloves. Bring apple mixture to a boil; reduce heat & simmer 8-10 minutes or until apples are very tender.
• APRICOT-COCONUT FILLING:.
• In medium saucepan, combine 1 cup diced dried apricots and 3/4 cup water. Bring apricot mixture to boil; reduce heat. Cover and simmer 5 minutes. Meanwhile, combine 1/4 cup sugar and 1 tablespoon all purpose flour. Stir into apricot mixture. Cook and stir 1 minute more or until mixture is very thick. Stir in 1/2 cup coconut.

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:

• Heat oven to 350 degrees. Line a 9-inch-square baking pan with parchment paper or foil, letting a few inches hang over side of pan. Brush with oil.
• Spread oats and seeds on another baking pan and toast in oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.
• In a saucepan, combine oil, honey, brown sugar, maple syrup and salt. Stir over medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and seeds, dried fruit and cardamom. Pour hot sugar mixture over and stir until well combined.
• While mixture is warm, transfer to prepared pan, pressing into pan evenly with an offset spatula.
• Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely. Using the overhanging foil or paper, lift out of pan and place on a work surface. Cut into bars, about 1 1/2 inches by 3 inches.

Steps:

• Preheat oven to 325°F. Lightly coat a 13x9" pan with nonstick spray and line with parchment paper, leaving an overhang on both long sides; spray parchment.
• Pulse 3/4 cup fruit and 1/2 cup hot water in a food processor until smooth and incorporated, 3-4 minutes. Add honey, almond butter, cinnamon, salt, and vanilla and pulse until combined, about 15 seconds. Add 1/2 cup oats and pulse until well combined, 30-45 seconds. Add pumpkin seeds, sesame seeds, sunflower seeds, coconut, and remaining 1 cup oats and 1/2 cup fruit. Pulse until just combined, about 15 seconds.
• Transfer mixture to prepared pan, pressing down until completely even. Bake granola until darkened, firm around the edges, and the center gives just slightly when pressed, about 35 minutes. Transfer pan to a wire rack and let cool in pan. Remove granola using parchment overhang, then cut into 20 bars with a serrated knife.
• Do Ahead
• Granola can be made 5 days ahead. Keep tightly wrapped at room temperature.