Chewy Soft Oatmeal Cookies

Chewy Soft Oatmeal Cookies

This oatmeal cookie recipe makes perfect soft and chewy oatmeal cookies! They’re warmly spiced with cinnamon and filled with rich flavor from butter, brown sugar, and vanilla. And though I often make this recipe with raisins, it works well with a variety of mix-ins. Fold in walnuts, dried cranberries, or chocolate chips! Another reason to love this oatmeal cookie recipe? You don’t need a mixer to make it. The dough is easy to mix up with a spatula and basic pantry ingredients whenever a cookie craving strikes.Ingredients:
1 cup all-purpose flour, spooned and leveled*
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon cinnamon
½ cup unsalted butter, melted**
¾ cup packed brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1½ cups whole rolled oats
¾ cup raisins or chocolate chips
½ cup chopped walnuts, optional

Directions:
Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. 

In a separate bowl, whisk together the melted butter, brown sugar, whole egg, egg yolk, and vanilla, whisking vigorously.

Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and walnuts, if using, folding into a tight batter. Set the dough aside for 20 minutes while the oven preheats. 

(Note: If your dough seems too wet to become scoop-able, chill it in the fridge for this 20 minutes and it'll firm up. If your dough is too crumbly, stir in 2 to 3 tablespoons water.)

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Use a 2-tablespoon cookie scoop to scoop the dough, heaping your scoops slightly to get 20 to 22 balls of dough. Roll lightly in barely damp hands to make them round. Spread out onto the prepared baking sheets and press down lightly on the tops of the dough balls.

Bake until puffed, golden, and a touch underbaked-looking, 10 to 11 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.

Notes
*Note: These cookies are fairly thick and puffy. If you prefer thinner cookies that spread more, use a scant cup of flour instead of a full cup. I find that cookies made with less flour need an extra minute in the oven.

**Butter substitution: Use melted coconut oil to make these cookies dairy-free.

Brown Sugar Meringues With Raspberries And Spiced Oats

 

Brown Sugar Meringues With Raspberries and Spiced Oats

Every component of this dessert is a winner but it is the oat topping that willl go back for just one more spoonful.  Serves 4

Ingredients:

3 large egg whites

7/8 cup 170g light brown sugar

 5 ounce (150g) pack of raspberries

1 tablespoon (10g) confectioners sugar

1 teaspoon (10ml) Cointreau *optional

1/2 orange (scrubbed) zest

1 teaspoon cider vinegar

1 cup (250 ml) double cream, to serve

Caramelized Spiced Oats

1 cup (100g)  jumbo rolled oats

1/3 cup (60g)  light brown soft sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon fine salt

Directions:

Meringues:

NOTE:  This is not a recipe for a humid day

Preheat the oven to 250* F ( 120*C )   Line a large baking tray with baking parchment paper.  In a clean bowl with a hand mixer or in the bowl of a free standing mixer, whisk the egg whites to a stiff peaks.  Add the sugar 1 tablespoon at a time, whisking until you have a firm glossy meringue, (5 to 7 minutes). Using a spoon scoop onto parchment paper 4 well spaced nests.  With the back of a spoon gently press the center to leave space for the filling.  Bake for 1 hour and leave in the oven to cool for 2 hours or overnight.

Oats:  Preheat the oven to 325*F  (160*C) .  Line a baking sheet with parchment paper.  Put the oats in a bowl and set aside.  In a small pan over low heat, melt the butter and sugar sitrring occasionally (6 to 10 minutes).  Add the salt and the spices mix again and pour over the oats in the bowl and toss to coat and toss to coat.  Spread out on the baking tray and bake 30 minutes stirring halfway until golden.  Set aside to cool.

Put the raspberries in a bowl with the icing sugar and Cointreau if using,  the orange zest, and the vinegar.  Stirring to combine allowing the raspberries to break up a little.

When ready to serve place the double-cream in a chilled bowl and using a balloon whisk, beat to soft peaks.  Place a meringue on a plate, add a dollop of whipped cream, and spoon over the raspberries.  Top

with some caramelized spiced oats to finish.

TIP:  Store any left over spiced oats in an airtight jar or container for up to 2 weeks.  Sprinkle over ice cream, yogurt, or fruity compote. 

Rose Petal Cocoa Nib Granola

 

Rose Petal Cocoa Nib Granola

Ingredients:
4½ cups rolled oats
1 cup raw walnut halves or pieces, coarsely chopped
½ teaspoon salt
½ cup dried petals, chopped and divided
½ cup unsalted butter
½ cup honey
¾ teaspoon rose water
½ cup cocoa nibs

Directions:
Preheat the oven to 300° F. 

Melt the butter in a small saucepan over low heat, keeping a close watch on the pan and stirring frequently to avoid browning. Remove from heat and whisk in the honey and rose water. 

Place the oats, walnuts, salt and ½ of the dried rose petals in a large bowl and mix to combine. Pour in the wet ingredients and stir well to coat completely. Transfer the mixture to a parchment paper-lined baking sheet, spreading evenly to avoid burning on the edges and 

place in the preheated oven.
Bake granola for 30–35 minutes. After 15 minutes, stir and add the cocoa nibs. Then stir every few minutes until golden. 

Remove the granola from the oven, let it cool completely and store for up to a month at room temperature in an airtight container, such as a large glass jar with a tight-fitting lid. Makes about 6 cups.

*Note:  The rose petals are not available to me locally.  I omit that ingredient from my recipe. 

Raspberry Crumble Pie

 

Raspberry Crumble Pie

This lightly sweetened pie is all about the floral flavour of fresh raspberries with a little help from oats, hazelnuts and cardamom in the crumble topping. Use firm-ripe berries for the best set, and though it’s hard to resist eating warm from the oven, the pie will cut cleanest if you make it the day before you serve it.

Ingredients:

Pastry

1/4 cup (60 mL) ice water
1 tbsp (15 mL) apple cider vinegar
1 1/4 cups (310 mL) all-purpose flour, 165 g
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) fine sea salt
1/2 cup (125 mL) unsalted butter, cold, cut into cubes
1 egg white, lightly beaten

Topping
2/3 cup (150 mL) all-purpose flour
1/3 cup (80 mL) skinned hazelnuts, coarsely chopped
1/4 cup (60 mL) old-fashioned rolled oats
1/4 cup (60 mL) packed light brown sugar
2 tbsp (30 mL) sugar
1/4 tsp (1 mL) fine sea salt
1 1/2 tsp (7 mL) ground cardamom
1/3 cup (80 mL) unsalted butter, melted, cooled

Filling
7 cups (1.75 L) raspberries, about 840 g
1 tbsp (15 mL) fresh lemon juice
1/4 cup (60 mL) sugar
Pinch salt
1/4 cup (60 mL) tapioca starch

Directions                                                                                         For the pastry, combine water and vinegar in a liquid measuring cup and add a few ice cubes. Keep in the fridge until ready to use.

Combine flour, sugar and salt in a medium bowl. Add butter and work with your fingers, pressing all the butter cubes flat until they are incorporated into the flour as large and small pieces. Drizzle in enough ice water mixture, stirring with a fork to start then with your fingers, to just bring dough together into a ball—do not overwork! Wrap dough in plastic and flatten into a disc. Refrigerate at least 30 minutes and up to 3 days.

For the topping, combine flour, hazelnuts, oats, sugars, salt and cardamom in a medium bowl. Drizzle in butter and stir with a fork until absorbed into dry ingredients. Cover and refrigerate until you can easily break crumble up into small and large clumps, at least 30 minutes.

Place rack in lower third of oven. Preheat to 425°F (218°C).

Remove pastry from fridge and allow it to warm up enough to be pliable (up to 10 minutes). Roll out on a floured surface until it’s large enough to fit into a 9-inch (23-cm) pie plate with a 1-inch (2.5‑cm) overhang. Trim pastry as needed, roll edge under and crimp as desired. Place in freezer until solid (about 15 minutes).

Dock pastry all over with a fork. Line with parchment and weigh down with pastry weights or dried beans. Bake in lower third of oven until edges are lightly golden, about 18 minutes. Remove parchment and weights. Bake until bottom is set, 3 to 5 minutes more. Use a fork to compress any bubbles that may have formed. Remove from oven, wait 3 minutes then brush warm crust with egg white to seal. Cool completely before filling.

Reduce oven to 375°F (191°C) and place a rimmed baking sheet lined with foil in bottom third of oven.

For the filling, combine raspberries, lemon juice, sugar and salt in a large mixing bowl. Toss gently to combine. Let stand until sugar has dissolved and berries are evenly juicy, about 30 minutes. Strain juices into a small saucepan and bring to a boil over medium-low heat. Simmer until thickened and reduced to no more than 1/4 cup (60 mL). Set aside. Add tapioca to raspberries and gently toss to combine. Set aside.

Transfer raspberries to crust and drizzle reduced juices overtop. Sprinkle with topping. Place on preheated baking sheet and bake until crumble is deeply golden, about 45 minutes. Cover loosely with foil and continue baking until raspberry juices are bubbling, 20 to 30 minutes more. Remove from oven and transfer to a cooling rack. Cool completely, ideally overnight, to set before serving.  Serves 8

Baked Oatmeal Breakfast Bars

 

Baked Oatmeal Breakfast Bars

Ingredients

2 cups old-fashioned rolled oats
⅓ cup packed brown sugar
1 tablespoon white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup milk
2 large eggs
2 tablespoons canola oil
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.

Mix oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl.

Whisk milk, eggs, canola oil, and vanilla together in a separate bowl. Stir egg mixture into the oat mixture until well combined. Let sit until flavors blend, about 20 minutes.

Spread oat mixture into the prepared pan.

Bake in the preheated oven until the edges are golden brown, about 30 minutes.

Remove from the oven and let cool completely before cutting into 16 bars.

Maple Mustard Meatballs

These easy to make meatballs are baked in a sweet and tangy maple syrup and mustard sauce. Serve over rice, noodles, or mashed potatoes for a stress-free weekday meal. A great option for potlucks too!

Ingredients

Meatballs:
½ pound ground pork
½ pound ground beef
¼ cup rolled oats
¼ cup milk
1 large egg, lightly beaten
¾ teaspoon salt
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, diced

Sauce:
⅔ cup pure maple syrup
¼ cup prepared yellow mustard
2 tablespoons ketchup
½ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon salt
Directions:
Preheat the oven to 375 degrees F (190 degrees C).

Combine ground pork, ground beef, oats, milk, egg, salt, garlic powder, and pepper in a large bowl.  Shape into 24 meatballs, about 1 1/2 inches in diameter.

Heat oil in a large skillet over medium heat. Cook meatballs until evenly browned, about 8 to 10 minutes. Place meatballs into an 8x8-inch casserole dish and scatter onion over top.                                  

Combine maple syrup, mustard, ketchup, hot pepper sauce, and salt for sauce in a medium bowl. Pour over meatballs and toss to coat.           

Bake in the preheated oven until set and cooked through, about 30 minutes, stirring halfway through.

Chocolate and Cherry Granola

Chocolate and Cherry Granola

Today the blog reaches the mark of 173,002 (all time) visitors!

A bowl full of this chocolate-y morning treat is sure to provide you with a healthy dose of antioxidants. Serve the granola with milk

Ingredients
3 1/2 cups (312g) old-fashioned rolled oats
1/4 cup (28g) stabilized wheat germ
2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural
1 cup (99g) almonds, sliced
1/2 cup (71g) sunflower seeds, raw or toasted
1/4 cup (50g) vegetable oil
1/4 teaspoon salt
1/2 cup (170g) honey
1/2 teaspoon almond extract, optional*
1 cup (170g) semisweet chocolate chips
1 1/4 cups (142g) dried cherries
*Optional Instant Coffee
*Substitute 1/4 to 1/8 teaspoon almond oil, to taste. 

Directions:
Preheat the oven to 250°F. Lightly grease a baking sheet, or line it with parchment.

In a large bowl, combine the oats, wheat germ, cocoa, almonds, and sunflower seeds. Mix well.

In a separate bowl, whisk together the oil, salt, and honey. Pour over the dry mixture in the bowl, stirring and tossing until everything is very well combined.

Spread the granola on the prepared baking sheet. Bake the granola for 90 minutes, stirring the mixture with a heatproof spatula or spoon every 15 minutes or so.

Remove the granola from the oven once it's darkened slightly. Allow it to rest until it's cooled a bit, but is still warm to the touch.

Transfer the granola to a large bowl, and mix in the chocolate chunks or chips. Allow the granola to sit for another 10 minutes, then toss again — the chocolate will have melted slightly and will produce an even coating on the granola.

When the granola has cooled completely, mix in the cherries.

Store the granola in a tightly closed container at room temperature for several weeks.

Pumpkin Streusel Muffins

  

Pumpkin Streusel Muffins

Ingredients:
For the Streusel:
1 1/2 ounces old-fashioned rolled oats (1/3 cup; 40g), not quick-cooking or instant
1 ounce light brown sugar (2 tablespoons; 30g)
1/2 ounce all-purpose flour (2 tablespoons; 14g) 
1/4 ounce ground cinnamon (1 tablespoon; 7g)
1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much
1 ounce unsalted butter (2 tablespoons; 30g)
1 1/2 ounces green pumpkin seeds, raw (heaping 1/4 cup; 40g)
For the Muffins:
6 1/2 ounces whole wheat flour (1 1/3 cups; 185g)
5 1/2 ounces all-purpose flour (1 cup; 155g)
5 1/4 ounces sugar (3/4 cup; 150g)
1 tablespoon ground cinnamon (1/4 ounce; 7g)
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt; for table salt, use half as
much
1/2 teaspoon ground cloves
1/4 teaspoon ground or grated nutmeg
6 ounces unsalted butter (1 1/2 sticks; 170g), soft but cool, about 68°F
8 ounces pumpkin purée, fresh or canned (1 cup; 225g)
4 ounces plain, nonfat Greek yogurt (1/2 cup; 110g)
2 large eggs, cold
1 tablespoon vanilla extract (1/2 ounce; 14g)

Directions:

For the Streusel: Combine rolled oats, brown sugar, flour, cinnamon, salt, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to form a crumbly meal, then fold in pumpkin seeds by hand. Transfer to a small bowl, cover with plastic, and freeze until needed, up to 1 month.

For the Muffins: Adjust oven rack to middle position and preheat to 350°F (175°C). Combine whole wheat flour, all-purpose flour, sugar, cinnamon, ginger, baking powder, baking soda, salt, cloves, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment (no need to wash after making streusel). 

Mix on low to form a mealy powder, about 2 minutes. Add pumpkin purée, Greek yogurt, eggs, and vanilla, mixing only until dry ingredients disappear. With a flexible spatula, fold batter once or twice to make sure it's well mixed from the bottom up.

Lightly grease a standard muffin pan. (You can line with muffin papers if desired, but you'll still need to grease the flat part of the pan.) Divide batter evenly between cups, filling each to the brim. Sprinkle generously with streusel, then bake until puffed and firm, about 25 minutes. Cool at least 5 minutes before serving. Store leftovers in an airtight container for about 2 days.

Important Note:  

Avoid Greek Yogurt thickened with gum, gelatin, or pectin.  Look for brands that contain only milk and active cultures;  this recipe was tested with both that contain only milk and active cultures; both Fage and Chobani.

Candle Cafe Granola

"Candle Cafe" Granola

This is a tweaked recipe of the original Candle Cafe granola recipe.  
Ingredients:
1 1/2 cup steel cut oats
2 c. rolled oats
1 cup slivered almonds
1 1/2 cup chopped pecans
1 1/2 cups walnuts
1/2 cup raw pepita seeds  (pumpkin)
1/2 cup raw sunflower seeds
2/3 cup maple syrup
1/3 cup melted coconut oil
2 tablespoons pure vanilla extract
1 teaspoon of sea salt

1 cup dried fruit, cherries or raisins or
1 cup shredded unsweetened coconut


Directions:

Preheat oven to 350 degrees F

Line a large baking sheet with parchment paper

Combine the steel cut oats, rolled oats, almonds, pecans, walnuts, pepitas, sunflower seeds, maple syrup, coconut oil, vanilla, and salt.  Mix until COMPLETELY coated. 

Spread out on a baking sheet and bake for 20 minutes, until golden, but pull out the baking pan at about 10 minutes and stir to ensure even baking. 

Remove from the oven, leave granola on the baking sheet and let cool completely.

Transfer to a bowl and mix in the shredded coconut and dried cherries or fruit of choice.

Store in an air-tight container for up to one month.

Energy Bars

Energy Bars

Ingredients:
1 ½ cups walnuts
2 ½ cups (7 1/2 ounces) old-fashioned rolled oats
1 cup raw sunflower seeds
1 cup dried apricots
1 cup packed (7 ounces) brown sugar
¾ teaspoon salt
½ cup vegetable oil
3 tablespoons water
1 ½ cups (1 1/2 ounces) Rice Krispies cereal
1 cup dried cranberries
Directions:

We like the sweetness of Mediterranean or Turkish apricots in this recipe. Be sure to use apricots that are soft and moist, or the bars will not hold together well. Avoid using extra-thick rolled oats here. Light and dark brown sugar will work equally well in this recipe.

1. Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Lightly spray foil with vegetable oil spray.

2. Pulse walnuts in food processor until finely chopped, 8 to 10 pulses. Spread walnuts, oats, and sunflower seeds on rimmed baking sheet and toast until lightly browned and fragrant, 12 to 15 minutes, stirring halfway through toasting. Reduce oven temperature to 300 degrees.

3. While oat mixture is toasting, process apricots, sugar, and salt in food processor until apricots are very finely ground, about 15 seconds. With processor running, add oil and water. Continue to process until homogeneous paste forms, about 1 minute longer. Transfer paste to large, wide bowl.

4. Add warm oat mixture to bowl and stir with rubber spatula until well coated. Add cereal and cranberries and stir gently until ingredients are evenly mixed. Transfer mixture to prepared pan and spread into even layer. Place 14-inch sheet of parchment or waxed paper on top of granola and press and smooth very firmly with your hands, especially at edges and corners, until granola is level and compact. Remove parchment and bake granola until fragrant and just beginning to brown around edges, about 25 minutes. Transfer pan to wire rack and let cool for 1 hour. Using foil overhang, lift granola out of pan. Return to wire rack and let cool completely, about 1 hour.

5. Discard foil and transfer granola to cutting board. Using chef's knife, cut granola in half crosswise to create two 6½ by 9-inch rectangles. Cut each rectangle in half to make four 3¼ by 9-inch strips. Cut each strip crosswise into 6 equal pieces. (Granola bars can be stored at room temperature for up to 3 weeks.)

Cashew Milk With Fresh Dates, Bananas, and Oats

Cashew Milk With Fresh Dates, 

Bananas, And Oats

This thick sweet drink invokes a childlike spirit.  Think: slurping sounds, liquid mustaches, and sitting cross-legged on kitchen countertop.  It provides the simple joy of a milkshake with none of the sugar and cream.

Ingredients:
1 cup raw cashews, soaked overnight in the water
3 cups filtered or spring water, cold
2 tablespoons rolled oats
9 Medjool dates, pitted
2 frozen bananas
Scant pick of sea salt.

Directions:
Drain the cashews and add them to a high-speed blender, add the water.  Blitz for a full minute or until the nuts are pureed.  Add the remaining ingredients and blend until thoroughly combined; thin with a tablespoon or two of water, if desired.

This beverage keeps for a day or two without a loss of flavor; just simply refrigerate in a sealed container and shake well before serving.

Vanilla Super-Seed Granola With Coconut Chips

Vanilla Super-Seed Granola 

With Coconut Chips

Ingredients:

2 1/2 cups unsweetened large-flake coconut

2 cups gluten-free rolled oats

3/4 cup raw pepitas

1/2 cup hemp hearts

1/4 cup raw sunflower seeds or more pepitas

2 tablespoons coconut sugar or granulated sugar

1 1/2 teaspoon ground cinnamon

1/2 teaspoon fine sea salt

1/3 cup plus 1 tablespoon virgin coconut oil, melted

1/3 cup plus 2 tablespoons pure maple syrup

2 tablespoon Sunflower Seed Butter

1 teaspoon pure vanilla extract

2 vanilla beans, Halved and seeds scraped OR 

    1/2 teaspoon vanilla bean powder.

Directions: 

Preheat oven to 300*.

In a large bowl combine flaked coconut, oats, pepitas, hemp hearts, sunflower seeds, hemp hearts, sugar, cinnamon and Salt.

In a small pan melt the coconut oil.  Remove from the heat and stir in the vanilla bean pod seeds. if using.

Pour the wet mixture over the dry mixture.  Stir until the mixture is fully coated.

Spoon the granola mixture onto prepared baking sheet along with the reserved vanilla bean pods.  Spread the granola to an even layer.  

Bake 15 minutes.  Remove the baking sheet from the oven and stir.  Bake for 8 to 13 minutes more until the granola is just starting to turn a bit golden along the edges.  The granola will be soft when it comes from the oven but it will harden as it cools.  Let cool completely on the baking sheet then transfer it to glass jars for storing.  You may store the vanilla bean pods in the jars with the granola, Keeps in refrigerator 3 to 4 weeks or 2 months in the freezer.   

"Marry Me" Chocolate Chip Cookies

"Marry Me" Chocolate Chip Cookies

The story with this recipe is that a young lady made this batch of cookies for her boyfriend which convinced him he would certainly want to marry her fulfilling her wishes.
Ingredients
1 cup butter
1 1/4 cups dark brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
2 cups flour
1 cup uncooked rolled oats
1/2 teaspoon baking soda
1/2 tsp salt
1/4 teaspoon ground cinnamon
1 cup white chocolate chips
1 cup chocolate chips

Directions:
In a medium saucepan, melt the butter until melted, over medium-low heat. Remove from the heat.

Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes. (Do not skip this step. You can also transfer the mixture to a different bowl so that it is no longer being heated from the pan.)

Remove the mixture from the refrigerator and stir in the eggs and vanilla.

Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together with a spoon.

Gently fold in the white chocolate chips and chocolate chips.

Chill dough until it is firm enough to be hand rolled, about 30 minutes in the fridge.

Roll by hand into 24 medium-size balls or use a scoop, and place on a parchment lined cookie sheet.

Refrigerate for 30 minutes or freeze for 10 minutes.

While the dough is chilling, heat the oven to 325 degrees F.

Bake for 12 to 14 minutes, or until the edges just start to turn golden. (Do not overbake)

Present Glo Bars

Present Glo Bars
Or Energy Bars

This is an update on the original Glo Bar Recipe which I previously posted January 15, 2015.  I cannot tell you enough how delicious these energy bars are.
Ingredients:

1/2 cup pecans, finely chopped

1 1/2 cups gluten free rolled Oats

1 1/4 cup crisp rice cereal

1/4 cup pepita seeds

1/4 cup dried cranberries

1 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/2 cup brown rice syrup

1/4 cup roasted almond butter or peanut butter

1 teaspoon pure vanilla extract

*

Directions:

Preheat the oven to 300 F.  Line a 9" square cake pan with two pieces of parchment paper (one going each way.

Spread the pecans in an even layer on a rimmed baking sheet and toast them in the oven for 10 to 12 minutes, until lightly golden and fragrant.  Set aside to cool.

In a large bowl, combine the oats, rice crisp cereal, pepita seeds, cranberries, cinnamon, and salt.  Stir in the cooled toasted pecans.

In a small saucepan, stir together the brown rice syrup and almond butter until well combined.  Cook over medium to high heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla. 

Pour the almond butter mixture over the oat mixture, using a spatula to scrape out every last bit out of the pan.  Stir well until all of the oasis and cereal are coated in the wet mixture.  (The resulting mixture will be very thick and difficult to stir.

Transfer the mixture to the prepared pan, spreading it out into an even layer.  Lightly wet your hands and press down on the mixture to even it out.  Use a pastry roller to compact the mixture firmly and evenly.  Press down the edges with your fingers to even out the mixture.

Place the pan in the freezer uncovered and chill for 10 minutes, or until firm.

Lift the oat square out of the pan, using the parchment paper as handles, and place on a cutting board.  With a pizza roller (or a serrated knife), slice the square into 6 rows and then slice them in half to make 12 bars total.

Wrap each bar individually in plastic wrap or foil and store them in an airtight container in the refrigerator for up to two weeks.  Alternately, you can store them in the freezer for up to  one month.