Oatmeal Breakfast Bars
Source of Recipe
I adapted this from a recipe I found online. It makes a wonderfully dense, chewy breakfast bar - sort of a cross between cake and a chewy granola bar, if you can imagine. I like to add some chopped dates to this (soaked in apple juice to soften), and of course you can swap out whatever dried fruits you like. I detest raisins, but I'm sure a lot of people would like them in this, lol.
List of Ingredients
1 cup butter flavor shortening
½ cup brown sugar
½ cup granulated sugar
1 teaspoon pure vanilla extract
1/4 tsp butter flavor extract
1/2 tsp almond extract
2 cups plus 2 tablespoons regular or quick cooking oats
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 tsp allspice
1 cup moist dried apricots, snipped into ¼-inch pieces
1/2 cup dried cranberries
1 cup unsweetened dried coconut
Preheat oven to 375°F. Butter the bottom and sides of a 11x7 inch baking pan.
Beat the shortening in the bowl of an electric mixer on medium speed until smooth and fluffy. Add the sugars and beat for about 2 minutes. Add the eggs one at a time, beating after each addition; then add the extracts.
In a separate bowl, stir together the 2 cups oats, flour, baking powder, salt and spices. Toss the dried fruit and coconut into the dry mixture, stirring to combine.
Reduce the mixer speed to low and add the dry ingredients to the butter in 2 additions, mixing just until the flour is no longer visible.
Scrape the batter in to the baking pan and sprinkle the top evenly with the remaining 2 tablespoons oats. Bake 25 – 30 minutes, until lightly browned and firm on top.
Place the baking dish on a cooling rack to cool completely. Cut into bars or squares once it's cool. Store in the fridge for up to a week, if they last that long!