Oatmeal Bars with Dates and Walnuts

Name: Oatmeal Bars with Dates and Walnuts
Yield: Makes 24
Ingredients: 1 cup finely ground old-fashioned rolled oats; 3/4 cup whole-wheat flour; 1 1/2 cups old-fashioned rolled oats; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 2 cups packed light-brown sugar; 12 tablespoons (1 1/2 sticks) unsalted butter, softened; 3 large eggs; 2 1/2 teaspoons pure vanilla extract; 1 1/2 cups walnuts (5 1/2 ounces), toasted and chopped; 1 cup dates (5 ounces), pitted and chopped; Vegetable oil cooking spray

January 26, 2012

You can use a blender or a food processor to grind the rolled oats; 1 1/4 cups rolled oats yields 1 cup ground.

Recipe information

Yield
Makes 24

Ingredients

1 cup finely ground old-fashioned rolled oats

3/4 cup whole-wheat flour

1 1/2 cups old-fashioned rolled oats

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 cups packed light-brown sugar

12 tablespoons (1 1/2 sticks) unsalted butter, softened

3 large eggs

2 1/2 teaspoons pure vanilla extract

1 1/2 cups walnuts (5 1/2 ounces), toasted and chopped

1 cup dates (5 ounces), pitted and chopped

Vegetable oil cooking spray

Preparation

Step 1
Preheat the oven to 350°F. Whisk together the ground oats, flour, 1 cup whole oats, baking powder, salt, cinnamon, and allspice in a large bowl; set aside.
Step 2
Put the brown sugar and butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 5 minutes. Mix in the eggs and vanilla, scraping down the sides of the bowl as needed.
Step 3
Reduce speed to low. Add the oat mixture; mix until just combined. Mix in the walnuts and dates.
Step 4
Coat a 9 × 13-inch baking dish with cooking spray. Spread the batter evenly in the dish. Scatter the remaining 1/2 cup whole oats over the top. Bake until golden and a cake tester inserted into the center comes out clean, about 35 minutes. Cool completely in the pan on a wire rack; cut into bars.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsBar Cookie Cookie Dessert American Oat Rice & Grains Date Dried Fruit Fruit Walnut Nut Snack Baking Stand Mixer Blender Food Processor Ramadan Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes