These are some of the most delicious oatmeal bars I’ve ever made! Moist, chewy, just the right amount of sweetness. All of this flavor and they’re plant-based? YES! And, you’ll never know the difference. Recipe and instructions are shown down below.
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JILL’S OATMEAL BARS WITH DRIED FRUIT & NUTS
3/4 CUP ALL PURPOSE FLOUR (WHOLE WHEAT WOULD BE GREAT TOO!)
½ TEASPOON BAKING SODA
½ TEASPOON CINNAMON
1/8 TEASPOON NUTMEG
¼ TEASPOON SALT
¼ CUP SOFTENED, UNSALTED MARGARINE (IF USING SALTED MARGARINE, ELIMINATE SALT)
1/4 CUP, PLUS TWO TABLESPOONS BROWN SUGAR
¼ CUP GRANULATED SUGAR
1 TABLESPOON FLAX MEAL***(FOR FLAX EGG)
3 TABLESPOONS WATER*** (FOR FLAX EGG)
½ TEASPOON VANILLA
2 TABLESPOONS MILK OF CHOICE (I USED OAT MILK)
1 ½ CUPS ROLLED OR QUICK COOKING OATS
½ CUP DRIED CRANBERRIES
½ CUP CHOPPED WALNUTS OR NUT OF CHOICE (OR LEAVE OUT AND ADD ANOTHER DRIED FRUIT, LIKE RAISINS, CHOPPED DATE, ETC)
PREHEAT OVEN TO 350 DEGREES.
PAN SIZE: 8” X 8”
SPRAY THE PAN WITH COOKING SPRAY OR LINE IT WITH PARCHMENT PAPER FOR EASY REMOVAL AFTER BARS ARE BAKED.
IN A MEDIUM SIZED BOWH WHISK TOGETHER THE FLOUR, BAKING SODA, SALT, CINNAMON, AND NUTMEG. SET ASIDE.
IN A LARGER BOWL, BEAT TOGETHER THE BUTTER AND SUGARS UNTIL LIGHT AND FLUFFY. ADD THE FLAX EGG*** , MILK, AND VANILLA.
ADD THE DRY INGREDIENTS INTO THE WET INGREDIENTS. BY HAND MIX THOROUGHLY.
NOW ADD THE OATS, DRIED FRUIT, AND NUTS. ADD THE DRIED FRUIT. MIX GENTLY BUT THOROUGLY TO COMBINE SO YOU END UP WITH A NICE DOUGH.
PRESS THE BATTER INTO THE PREPARED BAKE PAN. (PRESS FIRMLY!)
BAKE FOR APPROXIMATELY 20-25 MINUTES UNTIL THE EDGES ARE GOLDEN BROWN AND THE CENTER FEELS FIRM.
REMOVE FROM OVEN. I LIKE TO USE A SPATULA OR METAL MEASURING CUP TO GIVE THE BARS ONE MORE GOOD PRESSING.
LET COOL COMPLETELY
IF USING THE PARCHMENT PAPER METHOD, YOU CAN REMOVE THE BARS FROM THE PAN. REMOVE THE PARCHMENT.
***HOW TO MAKE A FLAX SEED “EGG”
Place one tablespoon flax seed meal in a small bowl. Add 3 tablespoons water. Stir well. Let sit for 5-10 minutes. Stir again to make sure it’s well combined. Use as an “egg”
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