Scottish Glasgow Oat Bars

Scottish oat cakes are famous for their deep, rich flavor. Oat Cakes with Pineapple filling.

• Ready In: 40 mins
• Yields: 2 1/2 doz

Ingredients

• FILLING

• 1 (1 lb) can crushed pineapple
• 1⁄2 cup sugar
• 1  tablespoon cornstarch
• 1  dash salt
• 1  tablespoon butter
• 2  teaspoons  grated  orange peel

• OAT CRUMBLES

• 2  cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 1⁄2 cups brown sugar (firmly packed)
• 2  cups  uncooked quick-cooking oats
• 1  cup butter

Directions

1. FILLING: Pour pineapple into saucepan; boil rapidly for 10 minutes to reduce syrup. Blend sugar, cornstarch and salt well; stir into hot pineapple. Cook, stirring constantly until clear and thickened. Remove from heat, stir in butter and orange peel; cool.
2. Prepare Oat Crumbles; spoon HALF into a 9 x 13 x 2 inch pan; pack down firmly. Cover evenly with pineapple mixture. Sprinkle remaining Oat Crumbles over top; press down lightly. Bake in a preheated 375°F oven 20 to 25 minutes until lightly browned. Cool before cutting. Makes about 2 1/2 dozens bars 1 1/2 x 2 inches.
3. OAT CRUMBLES: Sift 2 cups all purpose flour with 1 teaspoon baking powder and 1/2 teaspoon salt. Add 1 1/2 cups brown sugar (firmly packed), 2 cups uncooked quick cooking oats, and 1 cup butter; blend until crumbly.
4. The Thatched Kitchen.