Oatmeal Maple Trail Bars
Recipe from Diane Imrie and Richard Jarmusz book; Cooking Close to Home: A Year of Seasonal Recipes
Ingredients
- 1 ½ cups rolled oats
- ¾ cup pecans, chopped
- ¾ cup dried fruit (cranberries, apples, cherries, blueberries)
- ¼ cup plus 2 tablespoons whole-wheat flour
- ¼ cup canola oil
- 6 tbs maple syrup
- 4 tbs ground flax seed
- 3 tbs maple sugar
- 2 tbs apple cider or water
- 2 tsps white sesame seeds
- 1 tsp vanilla
Instructions
- Preheat the oven to 375ºF.
- In a mixing bowl combine the oats, pecans, dried fruit, whole-wheat flour, canola oil, maple syrup, flax seed, maple sugar, cider, sesame seeds and vanilla. Mix on low speed until the mixture is blended together and becomes stiff, about 2 minutes.
- Place the mixture into a lightly oiled 9-inch by 7-inch pan. Spread the mixture out evenly across the pan and smooth the top.
- With a knife cut the mixture into bars that are about 5-inches by 3 inches, leaving 1/8-inch between bars.
- Bake in the oven for 19 to 21 minutes until bars are lightly golden brown around the edges.
- Remove from the oven and set aside to cool for 30 minutes. Remove bars from pan with a spatula. They should separate easily into bars. Store in a cookie tin or freeze.