Sunday, October 18th, 2009
This blog is barely hatched and already I’m on my second breakfast-oriented recipe (although this one may as well be a dessert). What can I say? We are not morning people by any stretch of the imagination, so any time I can grab breakfast in one hand and eat it while driving to work I’m game. And if it’s something that I can somehow justify as befitting the most important meal of the day with real (or imagined) nutritional value, sign me up.
These babies fit the bill. A mess of oats, heaps of dates and walnuts, and whole wheat flour? Bingo! Just pretend the eggs, butter and sugar aren’t there. After all, you have all day to work them off.
Oatmeal Bar with Dates and Walnuts
Makes 2 dozen
I have made these twice already and I’m contemplating a third right now. They are completely delicious and do not last long in our house. If you’re not a big fan of dates or walnuts, no biggie. I’m pretty positive they’d be just as delicious with nearly any other combination of dried fruit and/or nuts. I think next time I’ll try dried cranberries, cherries, or maybe a mixture of the two. It just so happens that dates and walnuts are big favorites around here.
1 cup finely ground old-fashioned oats (a food processor makes quick work of this)
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 allspice
2 cups packed light-brown sugar
12 tablespoons unsalted butter or margarine, softened
3 large eggs
2 1/2 teaspoons pure vanilla extract
1 1/2 cups walnuts, toasted and chopped
1 cup dates, pitted and chopped
Preheat oven to 350°F. Stir together ground oats, flour, 1 cup whole oats, baking powder, salt, cinnamon, and allspice in a large bowl; set aside.
Combine butter and sugar in the bowl of a stand mixer and beat with the paddle attachment on medium speed until pale and fluffy (about 5 minutes.) Mix in eggs and vanilla, scraping down the sides of the bowl as needed.
Reduce speed to low. Add oat mixture, and mix until just combined. Fold in walnuts and dates.
Coat a 9-by-13-inch baking dish with cooking spray. Spread batter evenly in dish. Scatter remaining 1/2 cup whole oats over top.* Bake until golden and a cake tester inserted into center comes out clean, about 35 minutes.Cool completely in pan on a wire rack; cut into bars.
*After making these the first time around, 1/2 cup oats seemed a bit excessive and rather messy. They’re just as tasty without the oat topping.