I’m at my sister’s house in Austin for the holiday. I’ve done a bunch of cooking and baking since I’ve been here and one of the break-out hits was this pan of oatmeal pecan bar cookies. The recipe is based on one that my friend and former intern Olivia turned me on to. It started life as a thumbprint and I’ve translated it to work as 13 x 9 inch bar.
These not-too-sweet cookies are a good afternoon snack and the presence of nuts and oatmeal makes them even feel appropriate for breakfast. We’ve slowly been chiseling away at the pan, taking a sliver or two when the mood strikes.
May your holidays be merry!
- 1 1/2 cups pecans
- 1 1/2 cups rolled oats
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon fine sea salt
- 3/4 cup coconut oil
- 3/4 cup maple syrup
- 3/4 cup jam
- Preheat the oven to 350 degrees F.
- Put the pecans and oats in a food processor and pulse into a rough meal.
- Add the flour and salt and pulse to combine.
- Finally, add the coconut oil and maple syrup and pulse a few more times.
- Scrape the dough into a large bowl and push it into a ball with your hands (if the coconut oil didn't integrate all the way, work it in now).
- Take 2/3 of the dough and press it into an even layer in the bottom of a 13 x 9 inch baking pan.
- Spread the jam on top of the dough.
- Take the remaining dough and crumble it loosely top of the jam, forming an even layer.
- Bake for 45 to 50 minutes, until the topping has browned a bit (it won't darken dramatically) and the bars are set.
- Remove from the pan from the oven and let bars cool. Cut into squares and serve.