Today was the official release date for my new book, The Food in Jars Kitchen. I had a bout of jitters last night, but I woke up this morning feeling at peace. And truly, it has been a joy to see it arrive in so many of your hands and hear your reactions to it’s arrival. Please do share pictures and your thoughts as you start cooking from it!
Last night, I hopped on Facebook and made one of the recipes from the new book. These Oatmeal Applesauce Bars are one of my breakfast/snack items from this book, simply because they make my life easier. I’ve made them a lot during my pregnancy because they are quick to make and full of fiber and protein. I hope a number of you will feel similarly abut them.
The other great things about these bars is that the recipe is flexible. It is written with applesauce, but I’ve also made them with pear sauce, apple butter, and even pureed bananas when the pantry is empty. All the variations are delicious and the finished bars make for a good on-the-go breakfast or after workout snack.
- 3 cups/300 g rolled oats, divided
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 cup/240 ml applesauce
- 1/2 cup/110 g packed brown sugar
- 4 tablespoons/60 55 ml g melted unsalted butter, melted
- 1 cup/120 g chopped pecans, walnuts, or almonds, toasted
- Preheat the oven to 350°F/177°C. Grease a 13 x 9- x 13 inch/23 33 x 33 23 cm pan with nonstick spray and line it with parchment paper, leaving the paper ends protruding to so that it hangs overhang on two 2 opposite sides.
- In the work bowl of a food processor, combine 1 1/2 cups/150 g of the oats, and the baking soda, baking powder, cinnamon, nutmeg, and salt. Process until the oats are broken down. Add the eggs, applesauce, brown sugar, and melted butter and process just until the ingredients are well-mixed.
- Add the remaining 1 1/2 cups/150 g of rolled oats and the toasted nuts, and pulse 5 to or 6 times, until the mixture is just combined.
- Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, or until the tops are a golden brown, the corners have begun to pull away from the sides of the pan, and a toothpick inserted in the middle comes out mostly clean.
- Remove them the oat slab from the oven and let them it cool completely before removing from the pan. Once it is cool, use the overhanging parchment paper to lift the bars slab out of the pan. Slice into 12 equal bars with a serrated knife.
- Store in an airtight container at room temperature for up to a week. For longer storage, wrap the bars individually, tuck them into a ziptop resealable plastic bag, and freeze.