1/2 Photos of Chef Joey's Oatmeal, Fruit & Nut Bars
Chef Joey Z.'s Note:
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.
My Private Note
Units: US | Metric
- 1Preheat oven to 375'F.
- 2Lightly spray a 8x8 inch square baking dish with oil.
- 3Cream the margarine and brown sugar together until well blended.
- 4Stir in the oats, flour and toasted chopped hazelnuts. Mix well. Remove one cup of this mixture and set aside.
- 5Press the remaining mixture into the bottom of your prepared pan. Try to get it as even as you can.
- 6Mix 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.
- 7Sprinkle the reserved oat mixture on top of the fruit and press down lightly.
- 8Bake for 25-30 minutes until the top is golden.
- 9Cool these for about 10 minutes.
- 10Then, with a wet, sharp knife cut the squares into 16 pieces. Dip the knife in water every time you cut, this is sticky.
- 11Let the squares cool and cut again before removing.
- 12These are delicious warm or cold and would be great with a dollop of non-dairy whipping cream or some vanilla soy ice cream.
- 13Bon Appetit!
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Nutritional Facts for Chef Joey's Oatmeal, Fruit & Nut Bars
Serving Size: 1 (51 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 171.8
- Calories from Fat 50
- Total Fat 5.6 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 8.1 mg
- Total Carbohydrate 29.5 g
- Dietary Fiber 2.0 g
- Sugars 19.5 g
- Protein 2.8 g
The following items or measurements are not included: