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Epicurious

Oatmeal Bars with Dates and Walnuts

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

  1. 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 CookieCookieDessertAmericanOatRice & GrainsDateDried FruitFruitWalnutNutSnackBakingStand MixerBlenderFood ProcessorRamadanCookbooks
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