Chef Joey's Oatmeal, Fruit & Nut Bars

"I made these little gems this morning as part of my holiday baking. I'm not sure where I found this recipe. They should be cooled thoroughly before removing from the baking pan. I used hazelnuts, but I think almonds, walnuts or pecans would also work here. I used kumquat preserves in mine. You can use raspberry or apricot too."
 
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photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
50mins
Ingredients:
7
Serves:
16
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ingredients

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directions

  • Preheat oven to 375'F.
  • Lightly spray a 8x8 inch square baking dish with oil.
  • Cream the margarine and brown sugar together until well blended.
  • Stir in the oats, flour and toasted chopped hazelnuts. Mix well. Remove one cup of this mixture and set aside.
  • Press the remaining mixture into the bottom of your prepared pan. Try to get it as even as you can.
  • Mix the raisins and preserves well. Spread this mixture on top of the oat mixture leaving a 1 inch border around the edges without any raisin mixture.
  • Sprinkle the reserved oat mixture on top of the fruit and press down lightly.
  • Bake for 25-30 minutes until the top is golden.
  • Cool these for about 10 minutes.
  • Then, with a wet, sharp knife cut the squares into 16 pieces. Dip the knife in water every time you cut, this is sticky.
  • Let the squares cool and cut again before removing.
  • These are delicious warm or cold and would be great with a dollop of non-dairy whipping cream or some vanilla soy ice cream.
  • Bon Appetit!

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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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